Spice Powders & Rice Mix Powders Archives - I camp in my kitchen

Peanut Rice | Peanut Podi Sadham | South-Indian Style Mixed Rice Recipe

Priya_Srinivasan — Sat, 27 Jan 2024 21:09:47 +0000

Peanut rice, a south-indian style kalandha sadham made with peanut spice powder and fluffy cooked rice. A delicious rice recipe, makes a perfect lunch box recipe.

Jump to:

Mixed Dal Spice Powder

Priya_Srinivasan — Wed, 13 Apr 2011 15:22:00 +0000

A spicy mixture of dals, which can be had as a condiment for idly/dosa's and also with Steaming Hot Rice for a spicy treat.

Ingredients
2 tablespoon tuvar dal/toor dal/pigeon pea
2 tablespoon chana dal/gram dal
1 tablespoon moong dal
1 tablespoon Peanuts
½ teaspoon Coriander seeds
½ teaspoon Black Pepper
¼ teaspoon White sesame seeds
2-3 cloves of Garlic with the peel(optional)
5-6 Dried Red Chillies (i used long ones)
A small marble-sized tamarind
Salt to taste

Method
Dry roast the ingredients, except tamarind and salt. Pound them all together in a Mixer. Store in an air-tight container.

You can have it with your idly/dosa mixed with Gingely Oil/Ghee.

Add some Tadka of Gingely Oil/ghee, with mustard seeds and some almonds to Steaming Hot Rice and Mix this Powder for a aromatic, spicy treat!!!!

Sending this Dal treat to MLLA-34, happening @ Desi Soccer Mom, Event by Susan. And also to CWS-Coriander Seeds, happening @ Veggie Paradise, Event by Priya Suresh

The post Mixed Dal Spice Powder appeared first on I camp in my kitchen.

Multi-Grain Flakes & Flaxseed Spice Powder

Priya_Srinivasan — Sat, 16 Jun 2012 10:39:00 +0000

Being a South-indian, i love Spice Powders. They Come as a real help on a Lazy Day!!! Hot Steaming Rice, a spoon of Gingely Oil and a spoon of Spice Powder!!!!mmmmmm, Divine!!!! After seeing Dhaniya-Flaxseed Powder @ Priya's Place, i too thought of making something Spicy and healthy too. So, sort of mix and match, i tried this Spice powder, it was a super-hit and now-a-days, i always have it stocked in my Kitchen Pantry. I love this more than the normal Dosa-Milagai Podi for my Morning Idly/Dosa. Try it , you will definitely love it.

Ingredients

½ Cup Urad dal

¼ Cup Chana Dal

¼ Cup Peanuts, Skinned

¼ Cup Flaxseed

¼ Cup Multigrain Flakes (Oats, Rice, Barley and Wheat)

10-15 nos Red Chilies, Long Variety

Salt to taste

Method

Dry Roast all the ingredients separately. Let it cool.
Grind it to a fine powder in a Mixer. Store in an Air-tight Container.

Serve it as Accompaniment with your South-Indian Breakfast specials Idly/Dosa or Mix it with Hot steaming Rice with a Dollop of Ghee/ Gingely Oil, tastes great.

Sending this to Kitchen Chronicles - Go Nuts, happening @ Archana's Space, Event by Kalyani

The post Multi-Grain Flakes & Flaxseed Spice Powder appeared first on I camp in my kitchen.

Ras El Hanout - Moroccon Spice Mix

Priya_Srinivasan — Mon, 25 Dec 2017 12:27:00 +0000

Ras el hanout, means head of the shop or top-shelf, it is spice mix, something similar to our Indian garam masala, made with top ingredients of the shop. Don't get intimidated by the long list of ingredients. All these can be very easily found in Indian house-hold, and if you are foodie, love experimenting, then definitely these spices will be in your pantry!

Once you gathered all these ingredients, just dry roast it and process to fine powder, that's it , tada! you have an awesome, flavorsome, spice blend to experiment with.

I made some roasted potatoes with this new spice mix and oooh, la la, we loved it. I can recreate the same taste in my mind,as i type this. Such unique flavor.

While reading about the spice, i came across that every house-hold might have a slightly different mix of spices for their Ras el hanout!

But many purists say that it should contain a dozen spices.Apart from the ingredients given here, you can also use galangal, dry ginger, fenugreek, paprika etc! It is called top shelf/shop, meaning the finest of spices. So go ahead, tweak it a bit and use your favorite spice and get yet another exotic Ras el hanout.

Source : My Moroccon Food

Ingredients

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon black peppercorns

1 tsp white peppercorns

1 teaspoon whole cloves

1 teaspoon turmeric powder

1 teaspoon caraway seeds

1 teaspoon anise seeds

1 teaspoon fennel seeds ( i forgot to add)

10 gr star anise

10 gr cardamom pods

1 teaspoon cinnamon powder

1 teaspoon nutmeg powder

1 teaspoon dried rose petals (i didn't have)

Method

Take all the ingredients, except rose petals, turmeric, cinnamon and turmeric powder in a wide pan. In a slow flame, roast all the ingredients together.
Take care not to burn the spices, keep the flame simmer, and roast. Remove the spices once they are aromatic.

Let the spices cool down completely. Take them together in a spice grinder along with rest of the ingredients and grind it to powder.
Remove the contents to a air-tight container and store away from sunlight. The spice blend has a good shelf life for years.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Ras El Hanout - Moroccon Spice Mix appeared first on I camp in my kitchen.

Sundaikaai Podi/Turkey Berry Rice mix powder

Priya_Srinivasan — Fri, 26 May 2017 12:10:00 +0000

Rice mix podi's and thogayals(chutney's) are indigenous part of south-indian kitchen. Rice mix podi's(powder's are life-savers in many house-holds. Bored to cook, wife gone for vacation, no mood to cook for one, these podi's come for our rescue. I have quite a list of podi's in my kitchen and i m never bored of trying a new one. Somewhere in the net, i came across dried neem flower podi, that gave me the idea for sundaikaai/turkey berry powder.

I had salted turkey berry and so i haven't added any salt to the final podi. If you are using unsalted berry, then add salt accordingly. Turkey berries are naturally bitter, so the final powder also has some bitterness, but if you love the taste of these berries, you will love the podi too.

Ingredients
¼ cup urad dal
3 tablespoon chana dal
1 tablespoon coriander seeds
1 tablespoon white sesame seeds
1 cup dried turkey berry (salted ones)*
¾ cup dried coconut powder
10-12 red chilies
*If the berries are not salted,please add salt to the condiment

Method

Heat a wide pan, dry roast each ingredient except salt(if adding) separately. All the ingredients must be golden brown in color. Keep the flame simmer and roast.
After roasting, let the ingredients cool completely. Take the roasted ingredients in a mixer jar and grind it to a coarse powder.

To make mixed rice

Ingredients

1 cup of cooked rice

2 tablespoon of sundaikaai podi/Turkey berry powder

1 tablespoon oil

¼ teaspoon mustard seeds

¼ teaspoon each urad dal and chana dal

1 red chili

Method

Heat a tablespoon of oil in a tadka pan, spluter mustard seeds, add chana dal and urad dal and red chili.
Pour the sizzling tadka over a 1 cup of steaming hot rice, mix 2 tablespoon of powder to it and mix well. Serve hot with some crisps by side.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Sundaikaai Podi/Turkey Berry Rice mix powder appeared first on I camp in my kitchen.

Kafir Lime Leaves Podi | Rice Mix Powder | NarthaIlai Podi

Priya_Srinivasan — Sun, 23 May 2021 09:40:56 +0000

Lime leaves podi, known as narthailai podi in tamil, an aromatic and flavorsome rice mix powder made with fresh lemon leaves and lentils.

Jump to Recipe

Rice Mix Powders
About the Recipe
Spice powders vs Rice mix powders
Varieties of Dry Spice Powders
The Ingredients
Step by Step instructions to make Narthailai podi
Recipe
Do you like the Recipe? PIN IT

Rice Mix Powders

Every south-indian household will have few bottles of their favorite rice mix powders. Paruppu podi, thengai podi are common rice mix powders you will find in a tambrahm household.

Thengai podi is my mother's specialty and she packs me a stash when I return back to my base from my Chennai vacation, something which hasn't happened for the past 2 years, God only knows when we can travel again.

About the Recipe

I love dry spice powders, particularly the ones that can be mixed with rice. Kafir lime leaves are aromatic and have a zesty zingy astringent flavor. When combined with dal and spices, you get an amazing condiment.

This narthailai podi, a rice mix powder can be used as a garnish on other dishes like poha, upma and can also be paired with curd rice. I won't recommend this like idly podi, as the lime leaves flavor is too dominant and won't taste nice when paired with idly as a dipping side.

The days, I m not in a mood to make an elaborate lunch, these dry rice mix powders come very handy. Just mix a tablespoon of the rice mix powder to hot steaming rice, a generous drizzle of gingely oil/ghee, you are settled. Serve it with some crisp or make a dry curry, that's it you have a delicious and comforting lunch.

Spice powders vs Rice mix powders

Some get confused between the normal spice powders and rice mix powders. Spice powders like sambar podi, rasam powder or curry podi are used to flavor dishes like sambar, rasam and dry curries.

Whereas Turkey berry podi, & Walnut Paruppu podi can be mixed with rice and served as a dish.

The rice mix powders also acts as home remedies many times. Freshly roasted & pounded cumin with some salt helps to ease your stuffy nose and your stomach. Like wise freshly pounded black pepper mixed with steaming hot rice, helps to ease your bad throat. These are age-old grandma's food secrets, which sometimes get lost in the family.

Varieties of Dry Spice Powders

The Ingredients

Lemon leaves, I have used fresh kafir lime leaves for the podi.
Mint leaves, I have used a handful of mint leaves in the recipe, this completely optional, can be omitted.
Dal, I have used chana dal and urad dal, they add volume to the narthailai podi.
Spices, I have used black peppercorns and red chilies to spice the lime leaves podi. Peppercorns are optional, one can omit them.
Sesame seeds, coriander seeds and flax seeds, they add a nice texture and also increase health quotient of the narthailai podi.

Step by Step instructions to make Narthailai podi

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Wash the kaffir lime leaves in water, drain well. Pick out any bad leaf, like leaves with lot of brown spots or black spots.
Dry the leaves on a kitchen towel for 15-20 minutes. Take the leaves in a Microwave safe pan. Microwave high the leaves for 3-4 minutes, in 2 minute intervals, until the leaves come out bone dry.

Heat a kadai with a drop of oil. Roast chana dal, urad dal and coriander seeds. Mid way add black pepper, white sesame and flaxseeds. When the flaxseeds pop angrily, add the red chilies.
Now finally add the dried kaffir lime leaves, mint leaves and asafoetida. Take it off the stove and let it cool down completely.

Take the cooled ingredients in a mixer jar, add salt and grind it to a powder. Store the narthaelai podi in an air tight container. Enjoy it with steaming hot rice.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

Recipe

Kafir Lime Leaves Podi | Rice Mix Powder | NarthaIlai Podi

Lime leaves podi, known as narthailai podi in tamil, is an aromatic and flavorsome rice mix powder made with fresh lemon leaves and lentils. A dry chutney powder, that can be mixed with rice and served.

Course Condiments, Sides

Cuisine Asian, Indian, South-Indian

Keyword How to make rice mix podi, Lemon leaves podi, lemon paruppu podi, narthailai podi, narthanga elai podi, narthanga elai powder

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories

Equipment

Indian style mixie or any heavy blender

Ingredients

200 grams Fresh Kafir lime leaves | Lemon leaves
¼ cup dried mint leaves optional
½ cup urad dal
¼ cup chana dal
2 tablespoon coriander seeds
1 tablespoon black peppercorns optional
2 tablespoon white sesame seeds
2 tablespoon flax seeds optional
18-20 nos nos red chilies
½ teaspoon hing/asafoetida
1 teaspoon salt or to taste

Instructions

Wash the fresh kafir lime leaves in water, pick out any leaves with brown spots. Drain the leaves well. Dry them on a kitchen towel for 10-15 minutes.
Next step is to dry the leaves completely. If you have the space, then sun dry them for 2 days. I dont have the space, so i chose to dry them in the microwave.
Take the lime leaves in a microwave safe tray, Microwave high for 3-4 minutes, in 2 minutes interval until they are completely dry. The leaves should be bone dry, when you press them between your fingers they should crackle and go powdery. Keep them aside until use.
In a heavy bottom pan/kadai, add a drop of oil, add chana dal, urad dal and coriander seeds and roast them golden brown. Keep the flame medium and keep stirring to avoid burning.
Midway through the roasting, add black pepercorns, white sesame seeds and flaxseeds. When the flaxseeds starts to pop angrily, add the red chilies to this.
Finally add the dried kafir lime leaves, dried mint leaves and hing. Let it sit on the stove for a minute. Take it off the stove and let this cool down completely.
Once cooled down, take these ingredients in a mixer jar, add salt and grind it to a powder. Let the ground powder cool down to store
Store the narthailai podi in a clean air-tight container on the kitchen counter.
Serve this aromatic narthailai podi with steaming hot rice and a drizzle of gingely oil/ghee.

Video

Notes

The ingredients mentioned optional, can be omitted completely.
The lime leaves can also be sun dried. If sun drying, It needs at least a day or two to dry out completely.

Serve this aromatic and flavorsome narthailai podi along with rice and a generous drizzle of gingely oil/ghee. The lemon leaves podi can be used as a garnish for poha, upma and with curd rice.

Do you like the Recipe? PIN IT

The post Kafir Lime Leaves Podi | Rice Mix Powder | NarthaIlai Podi appeared first on I camp in my kitchen.

Curry Podi | Spice Powder for Dry Curries

Priya_Srinivasan — Thu, 09 Apr 2020 17:33:00 +0000

Curry Podi, is a spice-blend used to flavor vegetable stir-fries in south indian kitchen. Curry here refers to the dry subzi, and podi means powder.

Jump to Recipe

What is Curry Podi

As mentioned, curry podi, is a dry spice powder, to flavor dry curries. I normally use my sambhar powder to spice my dry subzi's which i make for everyday cooking. But certain dry curries, like Yennai kathrika, bhindi/okra fry made with this spice powder gives a delicious taste.

Every South-Indian kitchen has its own recipe of curry powder. The basic ingredients for curry podi is coriander seeds, chana dal along with red chilies. There are many recipes of curry powder with urad dal, fenugreek seeds etc. Some even use idly podi to flavor their dry curries.

I follow my mother's recipe. She adds peppercorns, fenugreek seeds and curry leaves to the base ingredients. The stir-fries made with freshly made spice-blend has an amazing taste.

The Ingredients

Coriander seeds, the main hero ingredient of the curry powder. It adds so much flavor to the podi.
Chana dal, adds volume to the curry podi. Some add equal amounts of chana dal and coriander seeds in their curry podi recipe.

Spice, I use both black peppercorns and red chilies in my curry podi recipe.
Fenugreek seed and curry leaves, though optional they both are flavor bombs.

Step by Step Instructions

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Measure and keep the ingredients ready. Heat a wide pan and dry roast each ingredient separately until golden brown.

Transfer the ingredients to a flat plate and let it cool completely.
Take the ingredients into a mixer jar and grind it to a fine powder.

Store the curry podi in an air-tight container and use it flavor your dry curries.

More Spice Powders

Recipe Here

Curry podi/Curry powder

Curry podi/curry powder is a spice-blend used to make vegetable stir-fries in south indian kitchen. Curry here refers to the dry subzi, and podi means powder.

Course Side Dish

Cuisine Indian

Keyword Curry podi recipe, Curry powder recipe, How to make curry podi, south indian style curry podi, Tambrahm curry podi

Prep Time 15

Cook Time 0

Servings weeks

Calories

Equipment

Mixer/Spice grinder

Ingredients

⅓ cup coriander seeds
¼ cup chana dal kadalai paruppu
2 sprigs curry leaves
½ teaspoon black peppercorns milagu
¼ teaspoon methi seeds fenugreek seeds
10-12 nos red chilies

Instructions

Dry roast coriander seeds and chana dal separately in a kadai/frying pan, until aromatic. Take care while roasting, keep the flame medium and keep stirring when you are roasting.
Dry roast the curry leaves until crisp.
Once dal and coriander seeds are roasted. switch off the stove and add the chilies, methi seeds and peppercorns to the hot kadai/pan and roast them in the residue heat.
Let all the roasted ingredietns cool down completely. Take them in a small mixer/spice grinder and grind it to a fine/coarse powder
Let the ground podi/poweder cool down a bit, then store it in an air-tight container. Use this spice-blend while making dry curries or stir-fries.

Video

Notes

You can add a teaspoon of oil while roasting the ingredietns. but i always dry roast the ingredietns for curry powder
You add a teaspoon of white sesame seeds to the ingredient list. It adds a nice toasty aroma to the podi.
You can also add 1 tablespoon of dessicated coconut to the ingredients. If adding coconut, make sure you store the podi in the fridge to avoid getting the rancid smell.

Make this curry powder in small quantities to preserve the aroma and freshness of the spice. The above said amount will last you a week if using daily or maximum 2 weeks if using alternate days.

Do you like the recipe, PIN IT

The post Curry Podi | Spice Powder for Dry Curries appeared first on I camp in my kitchen.

The Best Kootu Podi | Homemade Kootu Podi | Heirloom Recipe

Priya_Srinivasan — Wed, 26 Mar 2025 06:23:40 +0000

Kootu podi is a spice mix essential for flavoring kootu, a South Indian vegetable stew. It is a must-have for those who frequently cook South Indian cuisine.

Jump to:

Walnut Paruppu Podi

Priya_Srinivasan — Wed, 27 Apr 2016 14:27:00 +0000

My kitchen pantry will always have atleast 2 rice-mix podi varieties. Without which i lack the zing in my lunch. I keep mixing and matching the ingredients to get my own podi, some i have blogged here in my kitchen, for some, i should try noting down the correct measurements, so i can blog. Coming to today's recipe, I was planning watercress chutney, yeah, but then couldn't find the greens in the nearby grocery. So, i settled with this Walnut paruppu podi. The normal paruppu podi recipe and horsegram & walnut rice-mix podi, both are regular at home, now this walnut paruppu podi too joins that wagon.

Ingredients

½ cup tuvar dal

¼ cup chana dal

½ cup walnuts

10 nos red chilies

2 teaspoon black peppercorns

½ teaspoon cumin seeds

1 teaspoon salt

¼ teaspoon hing

2 sprigs of curry leaves

Method

Dry roast each ingredient, except hing and salt separately until golden brown. Let the ingredients cool completely. Take the roasted ingredients into a mixie along with salt and hing.
Pulse and grind it to a little coarse powder. I prefer mine little coarse. Take care not to grind it continuously since the walnuts might release butter and it will become a paste. So pulse and grind.
Remove the powder to clean, air tight container, it will stay fresh for 10 days on the counter. If storing for more days, I usually refrigerate it.
Mix it with hot steaming rice and a dollop of ghee for a yummilicious experience.

An InLinkz
Link-up

The post Walnut Paruppu Podi appeared first on I camp in my kitchen.

Homemade Rasam Powder- My Father-in-Law's Recipe

Priya_Srinivasan — Wed, 26 Jun 2013 14:10:00 +0000

Rasam Powder, Every house-hold has a different recipe for this particular spice-mix. Atleast Sambhar powder, will be more or less the same ingredients, but Rasam Powder is always different I dont use rasam powder for rasam,instead i use my Kootu Podi itself . This habit follows from my mom. So, when i wanted to try a Pucca Rasam Powder recipe, i called my Father-in-Law, yes you read it right, Even my Sambhar powder is his recipe. He is the King of Kitchen @ his place. He gave me the recipe which will last you for a month, i have scaled down the recipe and made ½ Cup of Rasam Powder, the reduced measurements i m giving it in brackets.

Ingredients : Scaled Down quantity is given in brackets

300 gms Daniya/Coriander Seeds (½ Cup)

50 gms Red Chilies/Milagai (5-6 nos)

100 gms Peppercorns/Milagu (2 tbsp)

25 gms Jeera/Cumin Seeds(2 tsp)

1 handfull of Tuvar dal/Thuvaram Paruppu/Split Yellow pigeon peas (1 tbsp)

1 handful of Gram Dal/Chana Dal/Kadala Paruppu (1 tbsp)

Method

Dry Roast all the given ingredients one by one, in a slow flame.
Spread the Roasted ingredients on a flat plate, let it cool. Then Grind it to a fine powder using your Spice Grinder or Mixer.

Spread on a newspaper for it cool down again, then store it in an Air-tight container. If grinding little quantities, no need to cool it down after grinding.

While making Rasam, use 2 heaped teaspoons of rasam powder along with ½ teaspoon of Sambar Powder and make rasam.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29

The post Homemade Rasam Powder- My Father-in-Law's Recipe appeared first on I camp in my kitchen.

Spice Powders & Rice Mix Powders Archives - I camp in my kitchen

Peanut Rice | Peanut Podi Sadham | South-Indian Style Mixed Rice Recipe

Mixed Dal Spice Powder

Multi-Grain Flakes & Flaxseed Spice Powder

Ras El Hanout - Moroccon Spice Mix

Sundaikaai Podi/Turkey Berry Rice mix powder

Kafir Lime Leaves Podi | Rice Mix Powder | NarthaIlai Podi

Table of contents

Rice Mix Powders

About the Recipe

Spice powders vs Rice mix powders

Varieties of Dry Spice Powders

The Ingredients

Step by Step instructions to make Narthailai podi

Recipe

Kafir Lime Leaves Podi | Rice Mix Powder | NarthaIlai Podi

Equipment

Ingredients

Ingredients

Instructions

Video

Notes

Do you like the Recipe? PIN IT

Curry Podi | Spice Powder for Dry Curries

What is Curry Podi

The Ingredients

Step by Step Instructions

More Spice Powders

Recipe Here

Curry podi/Curry powder

Equipment

Ingredients

Instructions

Video

Notes

Do you like the recipe, PIN IT

The Best Kootu Podi | Homemade Kootu Podi | Heirloom Recipe

Walnut Paruppu Podi

Homemade Rasam Powder- My Father-in-Law's Recipe