Garam Masala

4 tsp Khus-khus (gasa-gasa)
10- 12 Cloves (lavangam)
10- 12 Cardamons (elachi)
2 tsp Coriander seeds (dhania)
2 " Cinnamon stick (dalchani chakka)
Couple Black Pepper
Nutmeg
2 Red Chilies
1 tsp Jeera

5 - 6 Garlic pods
2" Ginger
1/4 cup grated Coconut

Garam Masala is a blend of spices. Most of the spices are dry roasted to bring out the flavor.

The pungency/aroma of the garam masala comes from the heat giving ingredients like cloves and black peppercorn.

Dry roast all dry spices in a heated skillet over medium heat until the spices emit a toasty aroma.

Let cool. Grind to a powder in a spice mill or blender. Stir in the nutmeg and saffron to the powder.

Grind ginger, garlic and coconut to a smooth paste.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

Mixture of the above powder and ginger-garlic-coconut paste is whole masala. But since we use ginger-garlic paste during frying while cooking, when we say garam masala it is just the dry powder of the spices.

Kootu Podi

1 cup Coriander seeds- Dhania
½ cup Urad dal- Minnapappu
½ cup Pepper seeds- Miriyallu
Handful Red Chilies
2 tsp Jeera
¼ tsp Hing
Few curry leaves
1 cup grated coconut
2 “ginger

Take 2 tsp oil in a skillet and fry coriander seeds till they are done. Then add pepper and fry for a few minutes. Then add urad dal, jeera, hing, curry leaves, ginger and red chilies.
At the end add grated coconut and fry till it is nicely done.
This order should be followed as coriander seeds take longer time to fry than the other dals. Red chilies can be adjusted according to taste.
It is really important that the mixture is stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening.
The mixture emits a toasty aroma when they are nicely roasted.
Let cool. Grind to a powder in a spice mill or blender.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

Kootu powder is used for making kootu. Kootu is a vegetable and dal preparation. The spices and pepper gives this dish a special kick. All the items in the mixture will have a unique blend and when mixed with vegetable, dal and tamarind juice.

Sambar Powder

1 cup Coriander seeds- Dhania

1/2 cup Chenna dal – Senagapappu

3/4 cup Urad dal- Minnapappu

1/2 cup Toor dal - Kandi pappu

Handful Red Chilies

2 tsp Jeera

2 tsp Mustard seeds
2 tsp Fenugreek seeds

¼ tsp Hing

6 – 8 Garlic pods (optional)

Few curry leaves

1 cup grated coconut

Take 2 tsp oil in a skillet fry coriander seeds till they are done. Then add channa dal and fry for a few minutes finally add urad dal, fenu greek seeds, jeera, hing, chopped garlic, curry leaves and red chilies. At the end add grated coconut and fry till it is nicely done.

This order should be followed as coriander seeds take longer time to fry than the other dals. Red chilies can be adjusted according to taste. It is really important that the mixture is stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening. The mixture emits a toasty aroma when they are nicely roasted. Let cool. Grind to a powder in a spice mill or blender.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

Sambar powder is used for making sambar and other “pulusulu” – Liquid dishes. All the items in the mixture will have a unique blend and when mixed with tamarind juice and made sambar, it has its flavor in it.

Rasam Powder- Charu Podi

1 cup Coriander seeds- dhania
½ cup Pepper seeds – Miriyallu
¾ cup Toor dal – kandi pappu
¼ cup Chenna dal – Senaga pappu
Handful Red Chilies
2 tsp Jeera
¼ tsp Hing
6 – 8 Garlic pods (optional)
Few curry leaves

In a skillet fry coriander seeds till they are done. Then add toor dal and fry for a few minutes finally add channa dal, jeera, hing, chopped garlic, curry leaves and red chilies.
This order should be followed as coriander seeds take longer time to fry than the other dals. Red chilies can be adjusted according to taste.
It is really important that the mixture is stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening.
The mixture emits a toasty aroma when they are nicely roasted.
Let cool. Grind to a powder in a spice mill or blender.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

Rasam powder is used for making rasam or charu. All the items in the mixture will have a unique blend and when mixed with tamarind juice and made rasam, it has its flavor in it.

Groundnuts Podi

2 cups Ground nuts - without skin
Handful Red Chilies
1 tsp Jeera
¼ tsp Hing
6 -8 Garlic Pods
Few curry leaves

In a skillet fry the ground nuts till they are golden yellow. Remove let cool. Skin of the nuts can be removed by gently rolling the nuts between hands.
It is really important that it is stirred frequently and have the flame in low/ medium. This way the seeds are roasted completely without just the outer part and prevents from darkening.
Take 1 tsp of oil in a skillet add jeera, hing, curry leaves, red chilies and chopped garlic. Fry till they are nicely done.
Red chilies can be adjusted according to taste.
Let cool. Grind the red chilies first to a smooth powder in a spice mill or blender; remove from the jar on to a plate. Then add the ground nuts. Ground nuts are very soft and become powder very fast. Briskly turn the blender on/off a couple of times and check for the mixture. Too much grinding will make the nuts soggy by letting out the natural oil in the seeds. Remove on to the plate.
Add salt to the mixture and mix it thoroughly.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

Ground nut powder can be eaten with hot rice and a tsp of oil. It can be used as a side dish in idli’s.

Idli Podi

1/2 cup Chenna dal - Senaga pappu
1/2 cup Urad dal - Minnappu
3/4 cup Coriander seeds- Dhania
2 tsp jeera
1/2 cup Grated coconut
1/4 cup white sesame seeds - Till
Hing
Hand full Red Chilies
6 – 8 Garlic pods – Optional


Take 2 tsp of oil in a skillet fry coriander seeds till they are done. Then add chenna dal fry for a few minutes finally add urad dal, jeera, hing, chopped garlic and red chilies. Finally add till and coconut and fry for few more minutes.
This order should be followed as coriander seeds take longer time to fry than the other dals. Red chilies can be adjusted according to taste.
It is really important that the mixture is stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening.
The mixture emits a toasty aroma when they are nicely roasted.
Let cool. Grind to a coarse powder in a spice mill or blender salt should be added now.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

Idli podi is a side dish for hot idli with a tsp of warm ghee.

Kura Podi - Curry Powder

1 cup Coriander seeds- dhania
½ cup Chenna dal – Senaga pappu
½ cup Urad dal – Minna pappu
Handful Red Chilies
2 tsp Pepper seeds
2 tsp Jeera
1 tsp Mustard seeds
1 tsp fenugreek seeds
¼ tsp Hing
2 “Cinnamon stick
Medium Lemon sized Tamarind
6 – 8 Garlic pods (optional)

Take 2 tsp of oil in a skillet fry coriander seeds till they are done. Then add chenna dal fry for a few minutes finally add urad dal, jeera, mustard seeds, hing, chopped garlic, cinnamon stick and red chilies. At this time, tamarind can be separated into small pieces and added in the skillet, so the heat of the skillet softens it and makes it easier while grinding.
This order should be followed as coriander seeds take longer time to fry than the other dals. Red chilies can be adjusted according to taste.
It is really important that the mixture is stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening.
The mixture emits a toasty aroma when they are nicely roasted.

Let cool. Grind to a powder in a spice mill or blender salt should be added now.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

Curry powder is used in lot of curries as a taste maker.

Nuvvu Podi- Till Powder

2 cups White Sesame Seeds – White Till
Handful Red Chilies
1 tsp Jeera
¼ tsp Hing

In a skillet fry sesame seeds till they are golden yellow. Add hing, jeera and red chilies.
Red chilies can be adjusted according to taste.
It is really important that it is stirred frequently and have the flame in low/ medium. This way the seeds are roasted completely without just the outer part and prevents from darkening.
The mixture emits a toasty aroma when they are nicely roasted.
Let cool. Grind the red chilies first to a smooth powder in a spice mill or blender; remove from the jar on to a plate. Then add the sesame seeds. Sesame seeds are very soft and become powder very fast. Briskly turn the blender on/off a couple of times and check for the mixture. Too much grinding will make the seeds soggy by letting out the natural oil in the seeds. Remove on to the plate.
Add salt to the mixture and mix it thoroughly.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

Nuvvu podi is a favorite telugu item. It can be eaten with hot rice and a tsp of oil. Pachi pulusu or onion pulusu by the side gives it a special taste.

Karam Podi- Karivepakku Podi

2 cups of Curry Leaves
1 cup Coriander seeds- dhania
½ cup Chenna dal – Senaga pappu
½ cup Urad dal – Minna pappu
Handful Red Chilies
2 tsp Jeera
1 tsp Mustard seeds
¼ tsp Hing
Medium Lemon sized Tamarind
6 – 8 Garlic pods (optional)

Remove curry leaves from the stem wash and let air dry or sundry till they are completely dry.
Take 2 tsp of oil in a skillet fry coriander seeds till they are done. Then add chenna dal fry for a few minutes finally add urad dal, jeera, mustard seeds, hing, chopped garlic and red chilies. At this time, tamarind can be separated into small pieces and added in the skillet, so the heat of the skillet softens it and makes it easier while grinding.
This order should be followed as coriander seeds take longer time to fry than the other dals. Red chilies can be adjusted according to taste.
It is really important that the mixture is stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening.
The mixture emit a toasty aroma when they are nicely roasted.

Let cool. Grind to a powder in a spice mill or blender salt should be added now.
Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

Karam podi or Karivepakku podi is a favorite telugu item. It can be eaten with hot rice and a tsp of oil or ghee. Pachi pulusu or onion pulusu by the side gives it a special taste. It can also be used as a side dish for idli’s with some ghee.

This podi helps in good digestion.

Kandi Podi

2 cups Toor dal – Kandipappu
½ cup Chenna dal – Senaga pappu
½ cup Moong dal – Pesara pappu
Handful red chilies
1 tsp jeera
¼ tsp Hing

In a skillet fry toor dal till dal changes its color to golden yellow. Then add chenna dal fry for a few minutes finally add moong dal, jeera and red chilies. This order should be followed as toor dal takes longer time to fry than the other dals. Red chilies can be adjusted according to taste.
It is really important that the dals are stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening.
Dals emit a toasty aroma when they are nicely roasted.
Let cool. Grind to a powder in a spice mill or blender salt, hing should be added now.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

Kandi podi is a favorite telugu item. It can be eaten with hot rice and a tsp of oil. Pachi pulusu or onion pulusu by the side gives it a special taste.

Mixed Nuts Powder

1 cup --Cashew nuts
1 cup --Almonds with Skin
1.5 cup --Ground nuts
½ cup --Pistachios
Dry roast all dry nuts individually or almonds, ground nuts, cashews and pistachio in that order so that nuts are not over burnt, in a heated skillet over medium heat until the nuts emit a toasty aroma.
Let cool. Grind to a powder in a spice mill or blender.
Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.
This is my secret ingredient (not a secret anymore!) in kormas, gravy items, rice’s and sometimes sweets. It binds the base together and gives the base a thick, rich and creamy taste. I always make a jar full and save it in an air tight jar for everyday use.