Powder Mixes: Yummy Food Options for the Single Person
- 3 cups Arhar or Toor Dal or Red Gram / Pigeon Pea
- 1 cup Moong Dal or Yellow Split Gram
- 6-8 Whole Red Chilies
- 6-7 Black Peppercorns
- Salt to Taste
- Dry roast the two dals on medium flame till the mixture turns golden brown
- Dry roast the red chillies and the black peppercorns
- Once the roasted mixes have cooled down to room temperature, grind them coarsely in a blender
- Store the powder in airtight container. Use fresh for a month.
CORIANDER POWDER / MALLI POWDERIf you are a fan of fresh coriander leaves, and the flavour they provide to the food, then the Coriander Powder mix is definitely for you. You can choose to make it as spicy as you want it, or make it bland, with the overpowering flavour of coriander leaves. Either way, this powder mix is a treat for your taste buds. Here is the recipe:
CORIANDER POWDER | MALLI POWDER
Coriander Powder is a ready-to-use powder mix that can be added to hot rice and had as a meal.
- Mixie / Blender
- A generous bunch of fresh coriander – dry. Wet coriander leaves result in a sticky, lumpy powder mix.
- 2 tsp Cooking Oil
- 3-5 Whole Red Chilies
- 100 gm Urad Dal or Split Black Gram
- 1 cup Fresh Grated Coconut
- A small piece of Tamarind
- Salt to Taste
- In a frying pan, take two teaspoons of cooking oil ( Please use minimum oil). Add the Urad Dal and the Red Chillies and roast for a while till the dal turns golden brown. Add the small piece of tamarind and dried coriander leaves and roast again. Make sure not to burn the coriander leaves. Set this aside
- Now roast the desiccated coconut again in a teaspoon of oil till the coconut turns golden brown.
- After the roasted mixtures have cooled down, grind them coarsely after adding salt.
- Your coriander powder mix is ready. Have it with hot basmati rice, and a generous spoon of homemade ghee on top.
- You can preserve the mixture in a dry, airtight container, in a fridge for five weeks. Make sure the container is dry as moisture will reduce the shelf life of this powder mix.
CURRY LEAVES (KADI PATTA) POWDERThis is one powder mix that is high on nutrition as well as taste. Curry leaves, kadi patta or karivepillai – is used just as a flavour in many South Indian dishes. However curry leaves are a powerhouse of nutrition as well. It is rich in calcium and vitamin A. Curry leaves oil is said to be a remedy for hair fall and greying of hair. Personally, I like to chew on the curry leaves that are added for flavour in Sambhar, Coconut Chutney and many other preparations. Here is the recipe
CURRY LEAVES POWDER MIX | KADI PATTA POWDER MIX
Curry leaves, when dry roasted along with spices, result in a delicious powder mix that can be had with hot steaming rice.
- A large bunch of curry leaves, washed and dried
- 2 tsp Black Pepper
- 2 tsp Jeera or Cumin
- 2 tbsp Toor Dal or Split Pigeon Peas
- 2 tbsp Chana Dal or Bengal Gram
- 3-4 Whole Red Chilies
- Salt to Taste
- Wash the Curry leaves thoroughly, let them dry completely. It is important that the curry leaves are completely free of moisture, as the powder can get sticky otherwise.