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Masalapowder/Chutneypowder

Homemade Vaangibath Powder

by Aduge Prapancha
written by Aduge Prapancha

Vangibath powder is a popular Southindian spice powder found commonly in most of the household. Some prefer buying from stores and few other stick to age old routine of preparing the masalas at home. Preparing masala has an advantage we can alter the spices according to taste and make more or less spicier. As a child I grew up seeing my mom preparing all the masalas authentically at home and stock up for few months. This way it would be easier for her to follow the routine of packing lunchbox. This Vangibath powder is not limited to prepare only vangibath. This easy to make spice blend comes handy in preparing various masala-baths, stir-fry and some curries too. Compared to storebought powders this homemade masala is aromatic and flavourful. This recipe has been practiced for years in our household and I have been following the same for years. Hence decided to share it in my blog as well. While preparing this recipe please do keep in mind that the ingredients are measured properly. You can alter the measure of chilies according to your taste.  

 

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Homemade VaangibathPowder

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Channa dal: 1 cup
  • Urad dal : 1 cup
  • Coriander seeds: 2 cups
  • Byadgi Chilli :250gm
  • Guntur Chilli : 10-15 no.
  • Cloves : 15-20no.
  • Buds : 4 no. [Marathi moggu]
  • Drycopra : 1/2 cup grated
  • Jakaayi/jaiphal:1/4pc
  • Cinnamon sticks : 8no.
  • Oil : 1 tbsp

Instructions

  1. Heat a thick bottomed kadai, add 1tsp oil.
  2. Add 15-20 cinnamon sticks and saute for a minute.
  3. Add 4 no. buds, 15 no. cloves, and  1/4 pc nutmeg and saute for a couple of minutes.
  4. Add 2 cups of coriander seeds, saute for 5 minutes till aromatic. Transfer it to a plate.
  5. To the same kadai, add 1 cup channa dal saute for 5 -10 minutes till goldenbrown . Transfer it to a plate.
  6. Add 1 cup urad dal saute for 5 minutes till golden brown. Transfer it to a plate.
  7. Add 1/2 cup grated dry copra saute for a couple of minutes. Transfer it to a seperate plate.
  8. To the same kadai add few drops of oil, to this add 10-15 no. guntur chilly and 250 gms byadgi chilly. Saute till crisp.
  10. Grind all the ingredients together to a fine powder. Store in dry airtight jar. Use when needed.

Note: Always store the powder in a dry airtight jar to increase shell life without loosing its flavour and  aroma. While preparing the powder make sure ingredients are roasted on medium flame. This powder can used in making different types of sambhar with little variations etc..

 

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sambhar_powder_adugeprapancha
Masalapowder/Chutneypowder

Homemade Sambhar Powder

by Aduge Prapancha
written by Aduge Prapancha

Among the most essential powders found in every Southindian Sambhar powder / huli pudi is one of them. Sambhar powder is flavourful and aromatic coarsely powdered spices.  There are plenty of Sambhar powder recipes which are prepared with varying ingredients which also vastly changes by region to region. Adding thid powder enhances the taste of lentil and vegetable stew. This makes the stew tastier and flavourful. This recipe which I am sharing is an age old recipe used by my mother , grand mother and her ancestors. I usually make it in large quantity and store. This recipe is very easy to prepare .

sambhar_powder_adugeprapancha

Homemade Sambhar Powder

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Byadgi Chilli :250gm
  • Guntur Chilli : 250 gm
  • Kashmiri Chilli : 10.no.
  • Coriander seeds : 500gm
  • Channa dal: 400gm
  • Urad dal : 250 gm
  • Cinnamon sticks : 8no.
  • Buds ( Marathi moggu) :5gm
  • Curryleaves: 1 small bunch
  • Oil : 1 tbsp

Instructions

  1. In a thick bottom kadai ,Add Channa dal and dry roast them on a medium flame till aromatic and golden brown. Transfer it to plate.
  2. To the same kadai add urad dal and dry roast till light brown and aromatic. Transfer it to a plate.
  3. To the same kadai add coriander seeds and dry roast till raw smell is gone. Transfer it to plate.
  4. Now add 1tbspn oil to the kadai add cinnamon sticks and buds . Fry well.
  5. To this add Guntur,Byadgi and kashmiri chillies. fry well for 5 minutes,
  6. Add 1 small bunch of curry leaves, fry wellfoe 20 minutes on a medium flame,
  7. Transfer it to a plate and allow it to cool.
  8. Grind all the ingredients together to a fine powder. Store in dry airtight jar. Use when needed.

Note: Always store the powder in a dry airtight jar to increase shell life without loosing its flavour and  aroma. While preparing the powder make sure ingredients are roasted on medium flame. This powder can used in making different types of sambhar with little variations etc..

 

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rasam powderadugeprapancha
Masalapowder/Chutneypowder

Homemade Rasam Powder

by Aduge Prapancha
written by Aduge Prapancha

Rasam powder is one of the most common and basic powder found in every South indian household. Rasam powder is an aromaticg ground spice mix which is added to tomato puree or boiled lentils to make rasam flavourful. The process of making the Rasam powder is more or less the same, but the ingredients and measurement of the ingredients varies by region and community. This recipe which i am sharing isan age old recipe used by mother , grand mother and her ancestors. I usually make it in large quantity and store. This recipe is very easy to prepare .

rasam powderadugeprapancha

Homemade Rasam Powder

Print
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Byadgi Chilli :250gm
  • Guntur Chilli : 250 gm
  • Kashmiri Chilli : 10.no.
  • Coriander seeds : 100gm
  • Cumin seeds : 100gm
  • Fenugreek seeds: 12gm
  • Peppercorns :20gm
  • Asafoetida :10gm
  • Turmeric Powder :1tsp
  • Curryleaves: 1 small bunch
  • Oil:2tsp
  • Ghee :1tbsp

Instructions

  1. Heat a thick bottom kadai . Add Kashmiri chilli and saute them for few minutes.
  2. To this add Guntur chilli, Byadgi chilli, and curry leaves and saute for few minutes.
  3. Add 2 tspn oil to the chillies and roast them on a medium flame for 15 minutes till done.
  4. Transfer it to a plate.
  5. In a kadhai add ghee, allow it to melt.
  6. Now add black pepper and frywell.
  7. Then add fenugreekseed fry well.
  8. Now add cumin seeds, fry well.
  9. Then add turmeric powder and asafoetida, fry for a couple of minutes.
  10. Lastly add coriander seeds and fry well till aromatic.
  11. Transfer it to plate.
  12. Allow all the ingredients to coool.
  13. Once cool grind them to fine powder. Store it in dry airtight jar.

Note: Always store the powder in a dry airtight jar to increase shell life without loosing its flavour and                     aroma. While preparing the powder make sure ingredients are roasted on medium flame. This powder can used in making different types of rasam, gojju, gojjavallaki etc..

 

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