South Indian Mixture Recipe

DOSAI PODI OR MILAGU PODI

1	c. urad	dhal	1/4 inch square asafoetida
1	c. chana dhal	2 tsp. salt
10-15 red	chilies	8-10 tsp. oil
4	Tbsp. sesame seeds

In a fry pan saute urad dhal, chana dhal, red chilies and asafoetida, each item in 2 teaspoons of oil separately until golden brown. Powder them together in a blender. Dry fry sesame seeds and blend it into o coarse powder. Mix both powders well, adding the needed salt. Dosai Podi goes well with dosai and idli (breakfast items).

COCONUT POWDER

2	c.	coconut flakes	1/4 inch square asafoetida
4	to	6	red chillies	2	1/2 tsp. oil
1	tsp.	mustard seeds	1	tsp. salt
4	tsp.	urad dhal

In a fry pan saute coconut flakes, red chilies, mustard seeds, urad dhal and asafoetida separately, each in 1/2 teaspoon of oil, until they turn into golden brown. Dry blend Coconut flakes and red chilies first in a blender. Add fried mustard seeds, urad dhal and asafoetida and continue to dry-blend the whole mixture into a coarse powder. Add the needed salt. Mix well and bottle. Good to eat with Idli or Dosai.

PARUPPU POWDER OR DHAL POWDER

1	c. chana dhal	4	red chilies
1	c. urad	dhal	4	tsp. oil
1	c. toor	dhal	2	tsp. salt
1	c. sesame seeds

In a fry pan saute chana dhal, urad dhal and toor dhal separately in a teaspoon of oil for each item until golden brown. Dry blend them together, adding 2 teaspoons of salt. Saute sesame seeds in a teaspoon of oil and chilies in a drop of oil and dry blend them together into a coarse powder. Mix this with the above powdered dhal mixture. This paruppu powder may be mixed with plain rice. Add oil or ghee to the rice while mixing.

GARAM MASALA

1	Tbsp. coriander seeds	2	tsp. cumin
1	tsp. black pepper	1/2 tsp cloves
1	tsp. cinnamon	1	tsp. cardomon seeds

Optionally dry-roast the above ingredients for a few minutes and grind together.