Category Archives: Powders | Podis | Seasoning


Curry leaves; herbal, medicinal, nutritional and aromatic in fragrance!

Green foliage with myriads of vitamins, nestled in abundance!

Plentiful and pristine on a tree!

Gluten free, dairy free, cost free – rejoice – free, free, free!

Preparing Curry leaves powder; never ever a wasted exercise!

Curry leaves powder + a dollop of ghee | sesame oil + steamed hot rice;

An unbeatable combination, is a solemn piece of advice!

Curry leaves powder with Idlis | Uthappams | Dosas ;

Unputdownable, flavour galore!

Curry leaves powder as seasoning sprinkled on salads, breads, rotis;

An inviting delectable condiment, that now adorns the table decor!

Curry Leaves powder | Karuveppilai podi

Prep time : 15 mins; Cooking time : 30 mins

Ingredients :

  • 1 1/2 cups of Curry leaves
  • 3 tbsps Flax Seeds
  • 3 tbsps Black Gram lentils | udad dal
  • 3 tbsps Bengal Gram lentils | channa dal
  • 9 – 12 Whole Red Chilies
  • 1/2 tsp mustard seeds | rai
  • 1/2 tbsp cummin seeds | jeera
  • 1 tbsp whole black peppercorns
  • 1 small marble sized lump of tamarind
  • 1/2 tsp Asafoetida powder | Hing
  • 1 inch piece of dry ginger | chukku or 3 tsp dry ginger powder
  • 1 1/2 tsp Jaggery
  • Rock Salt to taste
Roasted ingredients for Curry leaf  powder

Method :

  1. Wash the curry leaves well, drain and dry completely in the sun for 3-4 hours or dry roast it on a pan | skillet or in an oven at 150 C for 10 – 15 mins.
  2. Dry roast in a bandli | pan | skillet, each ingredient separately, except jaggery and preferably do so, on low flame, till they are aromatic and light brown.
  3. Once cooled, dry grind all the ingredients in a blender till lightly coarse.
  4. Store in an air tight container.

Variation :

  1. Replace red chilies by same number of green chilies and garlic cloves. Roast both green chilies and garlic in about a tsp of sesame oil and continue to follow the above procedure. Please note on including these ingredients, one must store this powder in the refrigerator.
  2. Instead of 3 tbsps of bengal gram lentil | channa dal, 1 1/2 tbsps of Red gram lentil | Thuvar Dal and 1 1/2 tbsps of bengal gram lentil | Channa Dal can be added in the above recipe.

Note : 

Each ingredient needs to be dry roasted separately for best results.



Change is constant. Can one refute this prelude?!

Though, somethings are best left unchanged like my Rasam Podi | Powder recipe (mmm… so fragrant even as I grind it)

Rasam Podi | Powder is added, at the end to Tamarind Rasam, Lemon Rasam  or any type of Rasam and brought to a boil. It is also added to Kootu (Vegetable and lentil dish) and Keerai (Spinach and Lentil dish) to enhance flavour.

Rasam Podi | Powder is the major zing factor of a freshly prepared Rasam | Lentil soup.

Disclaimer for Indians travelling abroad, intending to pack and carry this aromatic | fragrant spice mix, Rasam Podi | Powder – No guarantee of passing baggage clearance, right under the nose of a Customs official!

Prep time : 5 mins; Cooking time : 10 mins; Makes : about 1 1/2 cups

Rasam powder
Ingredients for Rasam Powder

Ingredients :

  • Cumin Seeds | Jeera – 1 cup
  • Black Peppercorns – 3/4 cup
  • Coriander seeds | Dhania – 1/4 cup
  • Red Gram Lentil | Thuvar Dal – 1 tbsp
  • Bengal Gram Lentil | Channa Dal – 1 tsp
  • Curry leaves – 1 tbsp
  • Turmeric powder – 1/2 tsp
Rasam powder1
Dry roasted Ingredients along with turmeric

Method :

1. Dry roast all the ingredients, till lightly brown and aromatic, except curry leaves and turmeric powder. Set aside.

2. Dry roast the curry leaves, till lightly brown and add it to the ingredients along with the turmeric powder.

3. Grind all the ingredients coarsely in a dry grinder. Store this fragrant powder in an air tight container and use with a dry and clean spoon as and when required, up to 3 months.

Rasam powder2
Fragrant Rasam Powder



Sambar Podi | Powder is the secret behind the grand and flavourful dish, Sambar of the South Indian cuisine.

Sambar is an accompaniment for most Tiffin | Snack items like Idli, Dosa, Uthappam, Upma (made with rice | millet’s), Pongal (made with rice | millet’s), Sevai (rice | millet noodles), Vadai, Bonda, also for lunch items like Rice with Vegetable Curry and Mixed Rice varieties.

Sambar Podi | Powder is also added, to flavour dishes like Sevai, Upma, Vegetable Curry, Gothsu (Vegetables and Lentil gravy dish), Tamarind Rasam and many other types of Rasam (Lentil Soup).

Homemade powders should be patented but generously sharing, with my fine readers, transcends all technicalities!

Roasted Ingredients for Sambar Podi | Powder

Prep time : 5 mins; Cooking time : 20 mins; Makes : about 3 1/2 cups

Ingredients :

  • Coriander Seeds | Dhania – 2 1/2 cups
  • Whole dry Red Chilies – 2 cups
  • Red Gram Lentil | Thuvar Dal –  3 tbsp
  • Bengal Gram Lentil | Channa Dal  – 1 tbsp
  • Cumin Seeds | Jeera – 1 tbsp
  • Black peppercorns – 1/2 tbsp
  • Fenugreek Seeds | Methi dana (optional) – 1/2 tbsp
  • Mustard Seeds (optional)  – 1/2 tbsp
  • Poppy Seeds (optional) – 1 tsp
  • Cinnamon Stick (optional) – 1 1/2 inches
  • Curry leaves – 3 tbsp
  • Turmeric powder – 1 tsp
  • Asafoetida powder | Hing powder – 1/2 tsp

Method :

1. Dry roast all ingredients except turmeric, individually, till fragrant and lightly brown. Cool down to room temperature.

2. Grind all the ingredients together to a fine powder in a dry grinder.

3. Store in an airtight container. Can be stored for up to 3 – 6 months.

Cook’s Note :

1. Can be made in bulk, by increasing the individual ingredient quantities, proportionately and grinding it in a mill.

2. Cinnamon sticks, Poppy seeds, Fenugreek seeds and Mustard seeds are optional and can be skipped, if one does not like the taste of these spices in their Sambar.

Sambar Podi | Powder



Flax seeds are a rich source of antioxidants, excellent for the heart among its numerous health benefits.

Flax Seeds Molaga Podi is a creative and extremely tasty way of including them in our diet. Flax seed Molaga Podi, nicknamed ‘Gun powder’ as it is spicy enough, to blow you off. To counter the heat from the chilies, it is mixed with Sesame Oil and then had along with Idli, Dosa or Uthappam but with my dear Tanvi, it is diametrically opposite. For her Flax Seed Molaga Podi, she has Dosas, Idlis and Uthappams. It is always ” Maa, Can I please have some more Dosas for the extra podi that accidentally (emphasizing on ‘accidentally’, when in reality it is ‘deliberately’ ) fell onto my plate?”

Just as it’s health benefits, It can be used in numerous ways to make different dishes. It can be mixed with rice and sesame oil or ghee to prepare Mixed Podi Rice, can be sprinkled on dry vegetable curries to spice them up – an instant curry powder and tastes wonderful as a Salad Sprinkle.

Dry roasted Sesame seeds and Flax seeds
Dry roasted ingredients for Molaga Podi

Prep time : 10 mins; Cooking time : 15 mins

Ingredients :

  • Flax Seeds – 1/4 cup
  • Sesame Seeds – 2 tbsp
  • Black Gram Dal / Udad dal – 3/4 cup
  • Bengal Gram Dal / Channa Dal – 1/2 cup
  • Whole Red Chilies – 1 – 3/4 cup
  • Asafoetida powder / Hing – 1/4 tsp
  • Jaggery – 3 tsp
  • Rock Salt – to taste

Method :

1. Dry roast the ingredients in the following order, first the Sesame seeds till they start popping, then the flax seeds till they start popping, then the Udad dal till light brown, then the Channa dal till light brown, then the whole red chilies till brown and finally the hing till slightly brown.

2.  Once cooled, dry grind the spices in following order, first Sesame seeds, then add in the Flax seeds, then add in the rest of the ingredients till slightly coarse.

3. Store in an air tight container.

Flax seed Molga Podi | Gun Powder

Cook’s Note : 

Each ingredient needs to be dry roasted separately for best results.



Today, I am sharing my homemade Garam Masala powder recipe. Homemade powders are absolute winners, unique to every home, totally economical and fresh tasting.
Garam masala powder is the magic ingredient that gives a special flavour to Indian Curries, Kormas and Sabzis.
As I laid out the spices, my younger one exclaimed “Maa, I have never ever seen you make the spices look so fancy!”
Since the blogging bug has bitten me, I am into experimenting with crockery, props, angles, editing etc. doing the best, to display, my food in all its glory!

Garam Masala Ingredients

Prep time: 5 mins; Cooking time: 5 mins

Ingredients :

  • Black pepper / kali mirch – 8
  • Cloves / laung- 4
  • Cumin seeds / jeera – 1/2 tsp
  • Cinnamon / dal chini- 1 inch long
  • Bay Leaf / tej patta – 2
  • Big Cardamoms / badi elachi – 2

Method :

1. Dry roast all the ingredients, except the cardamoms, till you get a good aroma.

2.  Once cooled, dry grind the spices along with the peeled cardamoms in a mortar and pestle, a coffee grinder or a dry grinder.

3. Store in an air tight container.

Tips :

1. Make sure not to over roast the ingredients. If in doubt, each ingredient can be dry roasted separately.

2. Optional additions (if you would like to add an extra punch) to this version of Garam Masala are Nutmeg / jaiphal – 1/4 tsp and Mace / javitri – 1/2 tsp.

3. If you want to increase the quantity and store the garam masala for a longer period, then increase the measurements proportionately. For example, if you want thrice this quantity, then you need to multiply the measurements by 3.

Garam Masala powder.