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THE LIFELINE OF TAMILIAN COOKING –PODIS

Sambar and Rasam are items from Tamilian cooking . Now they have become so popular that even those who are Non Tamilians  like to include them in their cooking .

What makes Sambar and Rasam THAT tasty?

Indeed the spices that are added to it . So 

THE LIFELINE OF  TAMILIAN COOKING –PODIS 

“ PODI” is the Tamil term for POWDER .

There might be many branded versions of Sambar and Rasam Powder available in the market. But anytime a homemade version of it is preferable , because the ingredients that we use are very carefully chosen and the freshness of these powders is an added advantage ! so here are the recipes for HOME MADE  SAMBAR POWDER & RASAM POWDER 

In both the powders the role of Dals is very important as , these Dals act as the Thickening and Binding agents for the powder and the end product always gives you a sense of satisfaction 

SAMBAR POWDER 

Ingredients —

1 cup–Dhania ,

1 cup Chana dal and Toor dal mixed ,both equal 

15-20 Dry red chilli , The no. of chillies can be adjusted 

1 piece of hing about a kabuli chana size 

1 Tablespoon  Methi ,- to be added just before putting off the gas .

Dry roast all the ingredients , till the raw smell goes away. When it comes to room temperature , powder it and store it in an airtight container .

RASAM POWDER 

Ingredients 

1 cup Dhania 

½  cup Jeera 

¼ cup Pepper 

Chana dal , Toor dal both 2 Tablespoon each 

1 Tablespoon Urad dal ,

12 to 15 Dry Red chilli ,

1 Teaspoon Methi Seed and ½ Teaspoon mustard seeds both to be added  just before putting off the gas .

Dry roast all the ingredients , till the raw smell goes away. When it comes to room temperature , powder it and store it in an airtight container.

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