Powder Mixes: Yummy Food Options for the Single Person

Dry roast all the lentils (Toor Dal, Urad Dal, Chana Dal) together until golden brown

Dry roast pepper and jeera. Add red chillies and roast again.

Now dry roast the dried curry leaves. Makes sure you don’t overheat them and turn them black, otherwise. The leaves should become dry and crumbly.

Grind the dals, and the spices together to fine powder. Then add the curry leaves and grind again. Let the mixture remain coarse, as it gives a nice texture when eaten with rice. You may also want to girnd it to fine powder. The choice is entirely yours.

Add salt to the final mixture. Always a good idea to add salt to the final mixture, as it will give you a sense of the quantity.

Transfer the powder mix to a dry, airtight container and store It in the refrigerator. You can use it for a month easily.

I recommend that you make quantities enough to last a month, not more. As you can keep making it fresh as and when you want it.

COCONUT POWDER MIX / THENGAI PODI MIX

One of the simplest preparations among all the Podi Mixes. Though it is a delicious recipe, coconut tends to go rancid rather fast, so always use an airtight container to store this powder, use a dry spoon when serving and store it in a refrigerator. It is recommended that you make quantities enough to last for a couple of weeks as this is an easy recipe, and can be prepared frequently. Here is the recipe:

SESAME POWDER MIX /TILL POWDER / ELLU PODI MIX

The beauty of Black Sesame Powder or Ellu  is that it can be, apart from using it for rice, also  used in the place of the traditional “Gun Powder” with Idli or Dosa as well. It is a completely different taste, and delicious one at that. Black Sesame has a mild bitter taste but that can be offset with the red chillies that will spice it up. You will love the nutty taste of this powder. Here is the recipe:

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