Fenugreek Leaves Dal (Menthi Kura Pappu)

Ingredients:

1) FenuGreek (Methi Leaves/Menthu Koora Aaakulu) = 1 Bunch (Big size).
2) Tomatoes = 2 Medium size.
3) Onion (Vullipayalu) = 1Piece.

4) Green Chillies (Pachi Mirapakayalu) = 6 pieces (Cut length wise).
5) Toor Dal (Kandi pappu) = 1Cup.
6) Salt = Acc to taste.
7) Chilly Powder = 1TblSpoon.
8) Tamarind (Chinta Pandu) = Small Lemon Size(soak in a small cup of water for 10min)
9) Water =  2 Cups

Method:

1) Wash fenu greek leaves and toor dal separately.
2) Take fenu greek leaves, toor dal, green chillies, onions and turmeric powder and water in a vessel and cook them in pressure cooker and wait till 4 whistles.
3) After the pressure is released add salt, chilly powder, tamarind pulp (Extract juice from the soaked tamarind) again place the same vessel on stove and cook on medium flame for about 10 min

Popu:

1) Oil = 1Tblspoon.
2) Mustard seeds (Aavalu) = 1/4Spoon.
3) Cumin Seeds (Jeela Karra)  = 1/2Tblspoon.
4) Dry Red Chillies ( Endu Mirapakayalu) = 1or2Pieces.
5) Curry leaves (Karivepaaku) = 1Spring.
6) Black Gram (Urad Dal / Minapappu) = 1/2Tblspoon.
7) Asafoetida (Inguva) = 1Pinch.

Serve Hot Menthi Kura Pappu with onions and boondhi / papad.

Rasam Powder

Ingredients:

1) Coriander Seeds (Dhaniyalu) = 250gms.
2) Black Pepper Seeds (Miriyalu) = 25gms.
3) Dry Red Chillies ( Endu Mirapakayalu) = 10 or 14 Pieces.
4) Yellow Lentils (Toor Dal / Kandi Pappu) = 2 Tbl Spoon
5) Curry leaves (Karivepaaku) = 5 or 6 Springs.
6) Garlic (VelliVulli) = 4 or 5 Flakes.
7) Coriander leaves (Kottimera) = 2 Tbl Spoons.

Method:

1) Dry all the above items in the sun for a day or two.
2) Grind all the above items and add 1/2 Tbl spoon of salt to get yummy Rasam Powder.

Store it in a air tight container to retain freshness and flavor.

Sambar Powder

Ingredients:

1) Yellow Lentils (Toor Dal / Kandi Pappu) = 150 gms.
2) Black Pepper Seeds (Miriyalu) = 50gms.
3) Coriander seeds (Dhaniya) = 50gms.

4) Dry Red Chillies (Endu Mirapakayalu) = 24 or 25 Pieces.
5) Asafoetida (Inguva) = 10gms.
6) Kasoori Methi (Fenugreek) = 3Tbl Spoons.
7) Bengal Gram (Chana Dal / Pachhi Sengapappu)  = 25gms.
8) Black Gram (Urad Dal / Minapappu) = 25 gms.
9) Turmeric Powder (Pasupu) = 1Tea Spoon.
10) Garlic (Vellu Vulli)  = 5 - 6 Flakes.
11) Curry leaves (Karivepaaku) = 1 Spring

Method:

1) Dry all the above items in the sun for a day or two.
2) Grind all the above items to get a fine powder

 
Store this powder in a air tight container to retain freshness and flavor.

Sesame Seeds Powder (Nuvvulu Karappodi)

Ingredients:

1) White Sesame Seeds ( Tella Nuvvulu) = 1Cup.
2) Dry Red Chillies (Yandu Mirapakayalu) = 13 or 14 Pcs.
3) Curry leaves (Karivepaaku) =  4or 5 Springs.
4) Garlic (Velli Vulli) = 2or 3 flakes.
5) Black Gram (Urad Dal / Minapappu) = 3Tbl Spoon.
6) Bengal Gram (Chana Dal / Pachhi Sengapappu)  = 3 Tbl Spoon.
7) Dry coconut powder (Endu Kobbari Podi) = 1/4 Cup.
8) Asafoetida (Inguva) = 1 Pinch.

Method:

1) Sesame seeds in a pan and season on a low flame and keep them aside.

2) Season Dry Red Chillies, Garlic, Urad Dal, Bengal Gram, Curry Leaves and keep them aside.
3) Grind above seasoned items with Salt and Asafoetide to get fine powder.

 This Sesame Seeds Powder (Nuvvulu Karappodi) will be yummy when served with hot plain rice and Ghee.

Tip:
This powder can be used to keep the body warm, especially post pregnancy for woman

Poppy Seeds(Gasagasala Karappodi) Powder

Ingredients:

1) Poppy Seeds (Gasagasalu) = 100gms.

2) Dry Red Chillies(Endu Mirapa Kayalu) = 10 Pieces.

3) Curry leaves (Karivepaaku) = 1Tbl Spoon.

4) Cumin Seeds (Jeela Karra)  = 1Tbl Spoon.

5) Salt = Acc to taste.

Method:

1) Take Poppy Seeds in a pan and season them on a low flame then it slowly starts popping (like popcorn) then switch off the stove and keep them aside 

2) Season Red Chillies, Curry Leaves, Cumin Seeds with out oil in a pan and keep them aside.

Grind all the above seasoned items and add some salt to get a fine powder

This can be stored in air tight Container to retain freshness and flavor.

This can be served with hot Plain Rice with ghee.
We can use this powder in kurma preparation also.

Roasted Gram Dal Powder - Gulla Sengapappu / Putnala Podumu

Ingredients:


1) Roasted Gram Dal (Putnala Pappu / Gulla Senga pappu) = 1 Cup
2) Dry Red Chillies ( Endu Mirapakayalu) = 6 - 7 Pieces.
3) Garlic(VelliVulli) =  4 or 5 Flakes.
4) Cumin Seeds (Jeela Karra)  = 1Tbl Spoon.
5) Dry coconut powder (Endu Kobbari Podi) = 3Tbl Spoon.
6) Salt = Acc to taste.


Method:

Grind all the above items (Don't add water) to get a fine powder.

Store the powder in air tight container to retain freshness & flavor.
This powder can be sprinkled while you prepare Dosa.
Can be served with Upama and we can use this powder in preparation of many curries.

Kobbari Podumu (Dry Coconut Powder), Kobbari Karappodi

Ingredients:

1) Dry coconut powder (Endu Kobbari Podi) = 2Cups.
2) Garlic(VelliVulli) = 3 or 4 Flakes.
3) Cumin Seeds (Jeela Karra)  = 1Tbl Spoon.
4) Red Chilly Powder (Endu Mirapakayala Karam) = 1Tbl Spoon.
5) Salt = Acc to taste.
6) Roasted Gram Dal (Putnala Pappu / Gulla Senga pappu) = 1/2 Cup.

Method:

Grind all the above items to Kobbari  Podumu

Kobbari  Podumu (Dry Coconut  Powder) / Kobbari Karappodi will be very tasty with Dosa