Thursday, October 29, 2009

Apart from the usual sambhar powder, u are sure to find this powder in my kitchen cabinet. Last week I ran out off stock of this powder and also the idly milagai powder. My mom had prepared both these powders when she had been here and it almost stayed so long. Had to prepare a fresh batch and I'm glad I got a chance coz this recipe is getting a place in Think Spice Think Coriander event hosted by Priya.

You can use this powder in three ways
1. Add a tablespoon of this powder to the sambhar just after adding the cooked dhal.
2. Mix this powder and gingely oil to hot steamed rice. This goes well with any kind of pachidi.
3. Mix this powder to a tablespoon of curd and add it to any kootu of ur choice and allow it to cook for few minutes. It tastes heavenly.

Here's all you would need for making this powder


Coriander Seeds - 1 cup
Dry Red Chillis - 20 nos
Tamarind - size of a gooseberry
Urad Dhal - 1/4 cup
Salt - for taste
Curry Leaves - 4 tbsps
Grated coconut - 1/4 cup
asafoetida - few pinches


1. Dry roast all the ingredients in the following order Chilli Powder, Coriander seeds,  urad dhal and curry leaves. Roast till the urad dhal turns goden brown.

2. Keep them aside in a clean dry plate. In the same pan dry roast grated coconut. Roast till the coconut becomes almost dry and golden brown color.

3. Grind the ingredients mentioned in step 1 and 2 along with tamarind (make small pieces cos it might get struck in the mixie blades.
4. Add salt  and asafoetida at the end.

5. Store it in an air tight container for longer shelf life.

I'm sending this recipe to Think Spice Think Coriander event hosted by Priya event started by Sunita



  1. prasu said...
    nice post dear....perfect for event.
    Sangeetha Subhash said...
    Nice one.Sounds interesting!!
    Sanjana said...
    Great recipe Gethan! Goodluck in the event! :D x
    Sushma Mallya said...
    Nice one...very flavourful & nice
    Rohini said...
    Perfect powder for a quick fix dinner/lunch!

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