CHUTNEY POWDER / SENAGA PAPPU KOBBARI PODI

CHUTNEY PODI
This recipe chutney powder/ kobbari podi,is used as one of the menu in meals ,and also in tiffins such as idlis and dosas in most of the indian homes..it is soft and tasty..
Materials:
Channa daal 50 gms
Urad daal 50 gms
Ground nuts 50 gms
Dhania 2 tbsp
Jeera 1 tbsp
Red mirchis 12 nos
Or Adjust
Hing a pinch
Dry coconut 3 to 4 inches piece
Made in to pieces
Method:
Roast all the items seperately.Next after they are roasted,keep them aside to cool.
After it is cool dry grind each item seperately  in to powders.
Now make dry coconut in to small pieces and grind in to powder,this need not be roasted.
Lastly mix all of them together with  hing powder salt.
Store in a airtight container after they are cool inorder to avoid moisture ..

Each item should be seperately powdered,as ground nuts and jeera take less time to be grinded in to powder.
Where as channa daal and urad daal take more time to be powdered,by that time ground nuts secrete oil and turn oily..so to avoid this we should grind seperately..
Its pretty much ideal with hot steamed rice and idlis and tiffins..

KANDI PODI /TOOR DAAL POWDER

KANDHI PODI
Materials:
Kandhi pappu/Toor daal 1 cup
(You can do only with toor daal also,instead
of adding other varieties of daals.)
Moong daal 1 cup
Pesara pappu/Moong dal 1 cup
Sanaga pappu /Channa daal 1 cup
Jeera seeds 1 tbsp
Red chilli powder 80 gms to 100 gms
Hing
Salt
Method:
Roast all the three varieties of dalls each seperately till light brown.Now add jeera seeds lastly and fry a little.Now grind them in to a  smooth powder.Roast redchillies as per your taste and dry grind them in to a powder and mix in the daal powder.(For people who have allergic coughs n respiratory problems while grinding chilli powder ,to avoid it,just roast 100 gms of red chillie powder a little dry and mix in the daal powder along with hing and  salt.Store it after it is cool.
Ideal with hot steamed rice and a dallop of ghee..

CHUTNEY POWDER/KARAPPODI

CHUTNEY POWDER/KARAPPODI
This karappodi is used both in rice ,idlis or dosas next to chutneys with either 1 tsp of ghee or oil . And also it tastes excellent with steamed rice with a dallop of ghee.
Materials:
Ground nuts 1/2 cup
Channa daal 1/2 cup
Urad daal 1/2 cup
Dhania 1 cup
Jeera 2 tbsp
Red chillies 12 to 14
adjust according to your taste
Tamarind lime sized
Table salt
Method:
Place a pan on the stove and roast all ,groundnuts,urad daal,channa daal,dhania,jeera , redchillies each seperately.Lastly mix all of them and dry grind into a smooth  powder form ,also add tamarind while dry grinding them.Lastly adjust salt and mix thoroughly.Store them in airtight container.
Serve with rice or hot idlis with a tsp of ghee

KOTHMEER KARAM PODI

KOTHMEER KARAM  PODI
Kothmeer karam podi ,this recipe is a powder which we can use for dosa idlis,and even hot rice with a dallop of ghee..
Kothmeer 2 to 3 cups
Wash kothmeer well,and pluck only the leaves,and dry on a cloth under  shade ,till it is dry.It will take more than 6 hours to dry completely,remember
it should not be wet,it should be dry..
Ground nuts 1/2 kg
Roast groundnuts well,let it cool.
Remove brown skin and keep aside
Roasted channa daal 1/4 kg
(gulla sanagapappu)
Red chillies 10 to 12 nos
or approximately
Corriander seeds 1/2 cup
Jeera 1/2 cup
Method:
Roast gulla sanaga pappu,corriander seeds,jeera ,red chillies seperately ,each without oil.And also roast dried kothmeer leaves seperately.Now add pre roasted ground nuts,and grind all of them  into a powder.It can be a bit coarse,and add salt..It is very tasty with a light fragrance of kothmeer,it will go both with tiffins and also with  meals.


Source:
My cosister Sarada

CHANNA DAAL POWDER

CHANNA DAAL POWDER:
Roasted channa daal/gulla sanaga pappu is also used for preparing  chutney powder which we can eat with hot  rice,even children like it..
Roasted channa daal 1 cup
The daal should be roasted for 3 min in low flame
Red chillies 3 nos
Jeera 1/2 tsp
Hing
Salt

Grated dry coconut 1 cup
Method:
Dry roast the channa daal for 3 to 4 mins in low flame,a nice aroma
arises,keep it aside.
Then roast jeera & hing ,redchillies ,seperately.
Dry grind grated coconut,roasted channa daal,jeera, redchillies, hing in to a coarse powder.Lastly add table salt.Store it after it is cooled..Due to coconut
it may stay fresh for 10 days..in freezer u may store for 1 month..
Goes well with hot rice and ghee..

KARVEPAKU KARAM PODI

KARVEPAKU KARAM PODI:
Karvepaku- 2 cups
(clean and wash several times,dry them on a cloth under shade.
In a day it will be dried)
Dhania-1 cup
Jeera-1/2 to 1 cup
as per your taste
Red chillies
Tamarind
Garlic pods
Salt
Method:
Place a pan on the stove,after heating ,dry roast
 karvepaku,dhanialu,jeera,redchillies  seperately.
Dry roast all the 4 items each and every one seperately.
Let it cool.
Dry grind  them in to a powder,lastly when it is
powdered add dry tamarind (without seeds)and again dry grind for a minute.
Lastly add garlic pods and salt and dry grind for half minute.
Store in a airtight container.
Tip:When you add garlic it wont stay fresh for more than 20 days.
So do every thing above as it is (except garlic) and store it in a
large bottle in your fridge,it remains for more than 3 months.
Place a few garlic pods and add a few spoons of karvepaku powder,
and dry grind and store in a small bottle which lasts for 10 days.
Like this you can eat it freshly by adding garlic for every 10 days.
Very good for digestion and health.
Ideal with hot rice and a spoon ful of ghee.

This is prepared in my in laws house,daily they start lunch  with
 2 spoons of this powder with ghee in it..

NUVVULA PODI (SESAME POWDER)

Nuvvula podi:
Materials:
Nuvvulu /  white Sesame seeds-1 cup
Red chillies-2 to 3 nos
Salt to taste
Roast Nuvvulu and Red chillies in a Kadai.(without Oil) till it turns light brown in colour and cool it.Powder it in a Mixie and now add Salt.

This tastes well with Mamidikaya Charu.