Drumstick Leaves Powder is a simple homemade mix that works like a natural health booster. Drumstick Leaves Powder or Moringa Leaves Powder is a healthy spice mix which can be used a dietary supplement, side for idli, dosa. This recipe has a mild flavor and blends easily with almost anything you put it on. It goes really well with idli or dosa too, and somehow feels extra comforting on simple days.

These leaves are already known for their nutrients, and making the powder fresh at home gives a much better, kind of cleaner taste than the store-bought ones. When you roast the leaves slowly, they turn nice and crisp and mix so well with the dals and spices. The powder feels light on the stomach but still gives flavor because of all those roasted ingredients together.

About Drumstick Leaves Powder

Drumstick Leaves Powder is an aromatic spice powder made using roasted moringa leaves, dal and a few spices. It has a bit coarse texture and not fully smooth, which gives that homemade touch. You can mix it with hot ghee rice or have it with dosa. The roasted moringa leaves add a deep earthy taste that mixes really well with the lentils. 

This powder is quite common in many South Indian homes where podis are like a regular part of daily meals. The mix of dals like urad, chana and moong along with coriander seeds and jeera gives a warm flavor that kind of ties everything together.Some people even add garlic as another small variation. Hing gives a tiny lift and balances the leaves also.

It is a very versatile podi because you can sprinkle it on poriyal, mix with curd, or even add it in simple stir fry. Some people use it like a health supplement too since moringa leaves are known for iron, fibre and few more nutrients. Roasting the leaves well is the main step as it removes the raw smell and helps the powder stay good for longer time.

Drumstick Leaves or Moringa or Murungai keerai has a lot of health benefits so I make this quite often at. least twice a month. Drumstick Leaves Powder will be a great sidedish with rice and ghee. I make mostly this time tried this podi and its so flavorful. Do try this fresh and flavorful podi and store it.

I usually make only a small batch because the flavor stays more fresh like that. You can always adjust the spice by adding little more red chilli or even some pepper.

Drumstick Leaves Powder Ingredients

• Moringa leaves - I have used fresh leaves for this, they give natural earthy taste after roasting. You can use dried leaves too but the flavor comes little different.
• Urad dal - This adds body to the powder and gives mild nuttiness. You can add little more if you like thicker podi.
• Moong dal - I used this for soft roasted flavor and smoother texture. You can skip and increase urad dal also.
• Chana dal - This gives stronger nutty taste and helps balancing the earthy leaves. You can add less if you want the powder more light.
• Coriander seeds - I have used this for mild fresh aroma. You can add tiny bit more if you prefer stronger coriander flavor.
• Jeera - This is for flavor and digestion, it gives slight sharpness to the podi.
• Red chilli - I used one for mild heat. You can add more if you want the powder more spicy.
• Gingelly oil - This is used for roasting and gives warm smell. You can use any cooking oil but gingelly gives best taste mostly.
• Hing - This adds small punch and blends well with roasted leaves. You can skip if you don't like the flavor.

Why This Recipe Works

• It is very simple and uses basic Indian pantry ingredients.
• The roasted moringa leaves give strong earthy flavor that tastes homemade.
• You can adjust the spice level or the amount of dals accordingly.
• This powder recipe stays fresh for long when roasted well.
• You can just serve it with many dishes so it is quite versatile.

Similar Recipes

• Murungai keerai oothapam
• Murungai keerai poriyal
• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry

How to make Drumstick Leaves Powder Step by Step

1.Pluck the leaves from the stem. Measure 1 cup, rinse it well and set aside. To a pan add gingelly oil add the items listed under 'to roast'.

2.Roast till golden brown, add hing, salt saute for a minute then transfer to a bowl and set aside. Add drumstick leaves.

3.Roast it, first it may look sticky and moist slowly while roasting it will turn crisp.

4.Roast till nicely crisp as shown. Transfer to a mixer and grind till slightly coarse mixture

Store in a clean airtight container.

Expert Tips

• Roasting the leaves - I roast the moringa leaves slowly, I usually keep flame low so they turn crisp without burning.
• Dals roasting - Try not to rush this part because roasted dals give the main flavor and aroma.
• Grinding - I usually grind it little coarse as it tastes better, but you can grind them smoother too.
• Moisture - I completely let the mixture cool fully before grinding, moisture can spoil the powder fast.
• Storage - I store in clean dry jar and avoid using wet spoon to keep the powder fresh longer.

Serving and Storage

Serve this with hot rice and ghee or sprinkle on dosa or idli. This goes well with curd rice also when you want something light. Store leftover powder in air-tight container and keep in a cool dry place. It stays fresh for few weeks if roasted well. You can refrigerate for longer shelf life also.

FAQS

1.Can I use dried moringa?

Yes you can, but roast them lightly and the flavor will be little different from fresh leaves.

2.Why is my powder tasting bitter?

Mostly the leaves or dals got over-roasted, try to roast on low flame next time.

3.Can I skip any of the dals?

Yes you can adjust based on taste, but mixing dals gives better balance.

4.Should I add garlic to this?

You can add roasted garlic for extra flavor, many people do this variation.

5.How long I store this?

If roasted well and stored dry, it stays good for 3 to 4 weeks easily.

If you have any more questions about this Drumstick Leaves Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Drumstick Leaves Powder Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Drumstick Leaves Powder Recipe | Moringa Leaves Powder Recipe

Drumstick Leaves Powder is a simple homemade mix that works like a natural health booster. Drumstick Leaves Powder or Moringa Leaves Powder is a healthy spice mix which can be used a dietary supplement, side for idli, dosa. This recipe has a mild flavor and blends easily with almost anything you put it on. It goes really well with idli or dosa too, and somehow feels extra comforting on simple days.

Course Breakfast

Cuisine Indian

Keyword 30 mins recipes, dosa sidedish, healthmix recipes, healthy recipes, idli side dish, podi recipes, Side Dish, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 1 cup

Calories 26kcal

Author Sharmilee J

Ingredients

• 1 cup moringa leaves
• 1.5 tablespoon urad dal
• 1.5 tablespoon moong dal
• 1 tablespoon chana dal
• 1 teaspoon coriander seeds
• ½ teaspoon jeera
• 1 no red chilli
• 1 teaspoon gingelly oil
• a pinch hing
• salt to taste

Instructions

• Pluck the leaves from the stem. Measure 1 cup,rinse it well and set aside. To a pan add gingelly oil add the items listed under 'to roast'.
• Roast till golden brown, add hing, salt saute for a minute then transfer to a bowl and set aside. Add drumstick leaves.
• Roast it, first it may look sticky and moist slowly while roasting it will turn crisp.
• Roast till nicely crisp as shown. Transfer to a mixer and grind till slightly coarse mixture.
• Store Moringa Leaves Powder in a clean dry container.

Video

Notes

• Roasting the leaves - I roast the moringa leaves slowly, I usually keep flame low so they turn crisp without burning.
• Dals roasting - Try not to rush this part because roasted dals give the main flavor and aroma.
• Grinding - I usually grind it little coarse as it tastes better, but you can grind them smoother too.
• Moisture - I completely let the mixture cool fully before grinding, moisture can spoil the powder fast.
• Storage - I store in clean dry jar and avoid using wet spoon to keep the powder fresh longer.

Nutrition

Serving: 20g | Calories: 26kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 5mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 26IU | Vitamin C: 29mg | Calcium: 59mg | Iron: 0.4mg

The post Drumstick Leaves Powder | Moringa Leaves Powder appeared first on Sharmis Passions.

Asafoetida is a quite essential spice every Indian kitchen must have. It is that tiny pinch we add that gives great aroma and unique punch to our dals and curries. Most of us buy ready hing powder from stores, but fresh homemade hing powder has great flavor and stroNg aroma, and it is pure. When you make it at home, you can control how fine you want and the flavor also lasts longer.

When you make it fresh, you can really feel how much change it brings in the taste, especially in rasam, sambar and chutneys. I started making hing powder at home few years back. The solid hing may look small, but when you roast and powder it, the kitchen fills with strong traditional smell.

About Asafoetida

Hing, also called as Asafoetida, is a gum resin obtained from plant roots, mostly used in Indian cooking for its strong flavor and digestive property. It is very common in South Indian homes, especially used in dishes with dal and legumes. The strong pungent smell becomes mild and pleasant once roasted and powdered.

In olden days, compound or solid hing was mostly used as it stays fresh for a long time. Nowadays most people prefer powdered one because it is easy to handle. But homemade hing powder from compound hing is always more pure and strong compared to packed ones. It just needs few minutes and little patience to make at home.

The solid hing pieces are cut into small chunks, lightly roasted till they puff up and then cooled down before powdering. The roasting part is very important because it removes raw smell and makes hing easy to grind. It can be stored for many months without losing aroma.

I usually make this in small batch and store it in an airtight bottle. When I open the jar, the smell itself reminds me of my grandmother's kitchen. It is one of those simple things that keeps the real taste of Indian cooking alive.

Asafoetida Recipe Video

Asafoetida Ingredients

• Solid / Compound Hing - I have used pure solid or compound hing bought from a local store. It gives stronger aroma and more flavor than readymade powder. You can use any good quality brand you get easily.

Why This Recipe Works

• This recipe is very simple and takes just few minutes to prepare.
• Homemade hing powder stays fresh for many months when stored properly.
• Roasting removes raw smell and brings that lovely nutty aroma.
• You get pure hing flavor without any added flour or filler.
• It makes all dishes taste better, even a small pinch is enough.

Similar Recipes

• Turmeric powder
• Garam masala powder
• Cumin powder
• Coriander powder
• Biryani masala powder

How to make Asafoetida Step by Step

1.Take compound hing (asafoetida), stretch it a bit. I used 2 small blocks.

2.Cut into small pieces. It is a bit hard but you can cut it using a sharp scissor.

3.All cut and ready.

4.Add it to a pan and dry roast it.

5.Roast until it is crisp and puffs up. It takes around 8-10 minutes in low flame.

6.Cool down completely.

7.Transfer to a mixer jar.

8.Grind it to a fine powder.

9.Transfer to a plate, cool down completely. Store in a clean dry jar.

Expert Tips

• Cut small - I always cut the solid hing into very small pieces so that it gets roasted evenly and puffs up well.
• Roast slowly - Keep the flame low, roast till it bulges slightly and gives nice smell. If burnt, it becomes bitter so take care to roast only in low flame. While roasting it may tends to stick but it is ok.
• Cool down - Let it cool down completely before powdering else it become sticky.
• Grind fine - I use small dry jar to powder it very fine. It mixes easily in dishes.
• Storage - Keep the powder in small airtight bottle away from moisture. I usually store in a glass jar.

Serving and Storage

Use homemade hing powder just like store-bought one. Add a pinch while tempering for rasam, sambar or any dal dish. You can even use in chutneys and pickles for that traditional aroma. Store it in airtight bottle in cool dry place. It stays good for 6 to 8 months easily if handled clean.

FAQS

1.Can I skip roasting the hing?

No, roasting is must. It removes raw harsh smell and makes hing crisp which makes it easy to grind.

2.Why my hing turned sticky after grinding?

Maybe it was hot when powdered or too much moisture in air. Always cool it fully before grinding.

3.Can I use mixer for grinding?

Yes, use small dry mixer jar. Grind in short pulses to get fine powder.

4.Is this stronger than store bought hing?

Yes, very much stronger and pure. You can use less quantity while cooking.

5.How to make it mild if too strong?

You can mix small portion with rice flour or roasted urad dal powder to reduce strength.

If you have any more questions about this Homemade Asafoetida Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Homemade Asafoetida Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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How to make Asafoetida | Homemade Hing Recipe

Asafoetida is something every Indian kitchen must have. It is that tiny pinch we add that gives great aroma and unique punch to our dals and curries. Most of us buy ready hing powder from stores, but fresh homemade hing powder has great flavor and strog aroma, and it is pure. When you make it at home, you can control how fine you want and the flavor also last longer.

Course how to

Cuisine Indian

Keyword 20 mins recipes, How to

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20

Calories

Author Sharmilee J

Ingredients

• 100 grams compound hing

Instructions

• Take compound hing (asafoetida), stretch it a bit. I used 2 small blocks.
• Cut into small pieces. It is a bit hard but you can cut it using a sharp scissor.
• All cut and ready.
• Add it to a pan and dry roast it.
• Roast until it is crisp and puffs up. It takes around 8-10 minutes in low flame.
• Cool down completely.
• Transfer to a mixer jar.
• Grind it to a fine powder.
• Transfer to a plate, cool down completely. Store in a clean dry jar.

Video

Notes

• Cut small - I always cut the solid hing into very small pieces so that it gets roasted evenly and puffs up well.
• Roast slowly - Keep the flame low, roast till it bulges slightly and gives nice smell. If burnt, it becomes bitter so take care to roast only in low flame. While roasting it may tends to stick but it is ok.
• Cool down - Let it cool down completely before powdering else it become sticky.
• Grind fine - I use small dry jar to powder it very fine. It mixes easily in dishes.
• Storage - Keep the powder in small airtight bottle away from moisture. I usually store in a glass jar.

Nutrition

Serving: 1g

The post How to make Asafoetida | Homemade Hing Recipe appeared first on Sharmis Passions.

Sambar Powder is a masala blend of lentils and spices that makes Sambar taste delicious. Sambar Podi or Sambar Masala is a handy spice blend mix common in most of South India households stocked to make Sambar effortlessly. Sambar powder enhances the taste and makes sambar flavorful, aromatic and tasty too.

Sambar Masala or Sambar Powder is flavorful when made at home rather than buying it from stores. You can feel the taste difference significantly when you try making sambar with the homemade sambar powder. It takes the taste of sambar to a whole new level.

About Sambar Powder

Sambar Powder is one of the most essential spice blend mix needed to make Sambar. Sambar Powder or Sambar Masala is made using lentils, red chilies and few spices. Sambar is a South Indian curry made using lentils and vegetables. Sambar is served with tiffin items and also with rice.

There are many sambar powder recipes across South India prepared using varying ingredients and this recipe I have posted here is passed from my grandmother. Amma learnt it from and I got the recipe from amma's cookbook. This sambar powder is very popular among my friends and relatives that I usually make a big batch and pack it when I visit them.

Amma's sambar is very popular during my school and college days that my friends ask me to bring a separate dabba of sambar for them. I use this sambar masala even for puli kulambu and tamarind based curries and it tastes soo good.

Sambar Powder is a handy ingredient to make tasty, flavorful sambar easily & quickly. Sambar made with this Sambar Powder Recipe makes the dishes tastier - Idli, Dosa, Pongal, Vada, Oothapam gets to another level.

Sambar powder is an assortment of spices - They have rich medicinal value and makes the dish healthy & tasty to relish. Mittu just loves sambar especially this sambar - she would literally drink it with a spoon sometimes. For her sake, sambar is in our menu at least twice a week.

Sambar Powder - Sambar Masala - Sambar Podi

Sambar Powder, Sambar Masala, Sambar Podi, Thanjavur Sambar Podi, Udupi Sambar Powder, Iyengar Sambar Podi, Brahmin Sambar Podi all means one and the same Sambar Powder. Sambar powder is called in different names as they are vary slightly with regions & ingredients but the core Sambar Powder recipe is the same.

Sambar Powder Video

Sambar Powder Ingredients

• Red chillies or Laal mirch - Red Chilies makes the Sambar powder spicy. The quantity can be adjusted based on the family liking (mild spicy to very spicy). I have used round variety of red chilli for home style Sambar Powder(but you can replace it with regular chillies too) and the long variety of red chilli for Traditional Sambar Powder. Bydagi & Kashmiri Chillies can also be used individually or with a mix of one or more variety and both of them give excellent color and are less spicy. 
• Lentils / Dal - Toor Dal, Urad Dal and Chana Dal are added in equal proportions which makes the base of Sambar Powder. Dals influence the taste & color of Sambar powder.
• Coriander / Dhaniya - Coriander seeds is another key ingredient in Sambar Powder. Coriander seeds have a great flavor when crushed and thus the sharp differentiating taste of Sambar Powder.
• Fenugreek / Methi - Fenugreek seeds gives aroma & nutty, slightly bitter taste to Sambar Powder. Do not use fenugreek more than prescribed quantity as it will make the Sambar bitter.
• Black pepper or Kali Mirch or Pepper Corn - gives the sharp spicy taste to the Sambar Powder. It helps in digestion and weight loss by improving the metabolism of the body.
• Cumin - also called as Jeera adds earthy, warming and aromatic flavors to Sambar Powder. Jeera also aids in building up our immunity and has anti-bacterial properties.
• Mustard seeds - Adding mustard is this sambar powder recipe's specialty as I haven't seen many of them adding mustard in sambar powder. Mustard have anti-inflammatory properties and aids in digestion.

Sometimes we do not need answers to all the questions when we are comfortable with it. Especially question like: Why I make Sambar for the 4^th time in this week when it is barely Wednesday? Sambar made with my Mom's sambar powder recipe gives that emotion. This Sambar powder recipe is from my mother's handwritten book which was originally passed over orally for generations together.

I have shared my family's recipe passed over generations, you can try at home that will surely keep your family happy even when you make sambar 7 days in a week. Yes trust me and try it.

Similar Recipes

• Sambar
• Arachuvitta sambar
• Tiffin sambar
• Idli Sambar
• Kuzhambu milagai thool

How to make Sambar Powder Step by Step

1.Measure and keep the ingredients ready. First dry roast 3 cups red chilies along with ¼ cup urad dal till dal turns golden brown and chilies turn slightly browned and crisp, transfer to a plate. If dry red chilies is roasted separately it may get burnt easily so always roast it along with any dal.

2.Dry roast ⅛ cup pepper until crisp, let it crackle then transfer to the same plate and set aside.

3.Dry roast ¾ cup coriander seeds until golden and aromatic. Transfer to the same plate and set aside.

4.Dry roast 1 tablespoon fenugreek seeds until golden. Transfer to the same plate and set aside.

5.Next dry roast ⅛ cup cumin seeds until golden brown. Transfer to the same plate and set aside.

6.Then dry roast ¼ cup chana dal until golden brown. Transfer to the same plate and set aside.

7.Dry roast ¼ cup toor dal until golden. Transfer to the same plate and set aside.

8.Finally add 1 tablespoon mustard seeds let it splutter, transfer to the plate and set aside.

9.Cool down the roasted ingredients completely.

10.Transfer the ingredients to a mixer jar.

11.Grind it to a fine powder.

12.Spread it over a plate to cool down and then store in a clean airtight container.

Fresh aromatic sambar powder is ready!

Expert Tips

• Roasting vs Sun drying - You can even sundry the ingredients till crisp and then give for grinding. I usually prefer roasting as it is quick and easy.
• Red chilies - Adjust red chilies according to your spice level - 3 cups can be increased to around 4 cups or more if you prefer sambar powder to be spicy.
• Color - The color of the powder largely depends on the red chili variety. Also always fry red chilies along with the dal to avoid burning. If the red chilies turn dark/black then it will affect the color and taste of the sambar powder too.
• Making in bulk - If you are grinding in bulk you can give it to flour mill for grinding which will give a more fine powder. If you are making in a small batch you can grind it your regular mixer itself.
• Cooling - Make sure you cool down completely before you grind it. Also after grinding spread it on a plate, let it cool down before you store.

Storage

Sambar Masala looses flavor and aroma through evaporation when exposed to too much of light, air so store in airtight container. You can scale up or down the recipe depending on your needs!

Sambar Powder quantity prescribed in this post lasts for about 6 months for us with usage of at least 2 times a week. I usually transfer half of it to a separate container and store it for later use sometimes I refrigerate it. For daily use I use a small container in the kitchen. Sambar Podi keeps well for 3 months in room temperature and even for a year in fridge / freezer

FAQS

1.What can we make with Sambar Powder?

Of course Sambar!  It can be added for Kuzhambu, Kootu, Poriyal and as a replacement for Kuzhambu Milagai Thool & Curry Masala Powder when you run out of stock with them!

2.How do you make Sambar Powder?

Dry roast spices, lentils, chili separately and grind them in mixer grinder to make Sambar powder. Alternatively you can sun dry them until crisp and grind it too but roasting gives more flavor.

3.Is all the spices & dals mandatory for making sambar powder?

Yes - use prescribed ingredients which gets tasty sambar. If you are running out of stock, you can skip urad dal, cumin, turmeric and mustard. Additionally you may use hing, roasted curry leaves. Also you can add powders if you do not have in seeds form. You can also add desiccated coconut to make it tastier, but the shelf life comes down by half!

4.Is there any specific variety of red chilli that is used for Sambar powder?

You can use bydagi, kashmiri chili or round variety of red chili for making sambar powder.

5.Is Sambar Powder necessary for making Sambar?

Not necessarily - however having sambar powder handy at home reduces the effort in making sambar all time. We can grind all the spices fresh each time to make Sambar but who would not want to save time unless you are making it big for marriage like function! Make sambar easily with sambar powder.

If you have any more questions about this Sambar Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Sambar Powder Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sambar Powder Recipe | Sambar Masala Recipe

Sambar Powder is a masala blend of lentils and spices that makes Sambar taste delicious. Sambar Podi or Sambar Masala is a handy spice blend mix common in most of South India households stocked to make Sambar effortlessly. Sambar powder enhances the taste and makes sambar flavorful, aromatic and tasty too.

Course Side Dish

Cuisine Indian

Keyword hotel sambar recipe, masala recipes, podi recipes, powder recipes, sambar, sambar recipes, spice recipes, spicy indian mix

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 15

Calories 42kcal

Author Sharmilee J

Ingredients

Home Style Sambar Masala

• 3 cups red chillies
• ¾ cup coriander seeds
• 1 tablespoon fenugreek seeds
• ¼ cup urad dal
• ¼ cup toor dal
• ¼ cup chana dal
• ⅛ cup pepper corns
• ⅛ cup cumin seeds
• 1 tablespoon mustard seeds

Instructions

Home Style Sambar Masala

• Measure and keep the ingredients ready.
• First dry roast red chillies along with urad dal till dal turns golden brown and chillies turn slightly browned and crisp,transfer to a plate.
• Dry roast pepper until crisp,Transfer to plate.
• Dry roast coriander seeds until golden and aromatic, transfer to a plate and set aside.
• Dry roast fenugreek seeds until golden, transfer to plate.
• Next dry roast jeera followed by toor dal until golden brown.Transer to plate.
• Then dry roast chana dal.
• Roast till golden brown, set aside.
• Finally add mustard seeds let it splutter, transfer to the plate and set aside and cool down completely.
• Transfer the roasted ingredients to a plate and cool down.
• Transfer the ingredients to a mixer jar.
• Grind it a fine powder.
• Allow it to cool down and then store in a clean airtight container.
• Fresh aromatic sambar powder ready!

Traditional Sambar Powder Step by Step

• Measure all your ingredients(I halved the original recipe).Dry roast red chilies till the chilies turn crisp,Set aside..Dry roast coriander seeds till golden brown,Set aside to cool down.
• Then dry roast toor dal, urad dal, chana dal each separately till golden brown and set aside.
• Dry roast fenugreek seeds for 2 mins,Set aside.Dry roast pepper corns till nice aroma rises and till the spluttering stops.Dry roast turmeric sticks for a minute.
• Collect all the ingredients and let it cool down.Using a hand mortar and pestle coarse grind the turmeric sticks.
• Now add all the roasted ingredients along with the turmeric mixture and grind to a fine powder.Spread in a plate and set aside to cool down.
• Store in an airtight container.

Video

Notes

• Roasting vs Sun drying - You can even sundry the ingredients till crisp and then give for grinding. I usually prefer roasting as it is quick and easy.
• Red chilies - Adjust red chilies according to your spice level - 3 cups can be increased to around 4 cups or more if you prefer sambar powder to be spicy.
• Color - The color of the powder largely depends on the red chili variety. Also always fry red chilies along with the dal to avoid burning. If the red chilies turn dark/black then it will affect the color and taste of the sambar powder too.
• Making in bulk - If you are grinding in bulk you can give it to flour mill for grinding which will give a more fine powder. If you are making in a small batch you can grind it your regular mixer itself.
• Cooling - Make sure you cool down completely before you grind it. Also after grinding spread it on a plate, let it cool down before you store.

Nutrition

Serving: 20g | Calories: 42kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 132mg | Fiber: 3g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 27mg | Calcium: 43mg | Iron: 2mg

The post Sambar Powder Recipe (Sambar Masala) appeared first on Sharmis Passions.

Ragi Powder also known as Ragi Flour can be made easily at home. Homemade Ragi Powder is a nutritious, whole-grain flour made by cleaning, rinsing, soaking, sprouting, drying, and grinding finger millet (ragi) at home. It has a light brown color, a slightly nutty aroma, and a mild earthy taste.

Sprouted ragi flour is made by soaking and germinating ragi (finger millet) grains before drying and grinding them. Sprouting enhances the nutritional value, digestibility, and flavor of the flour. It is especially popular for making baby foods, porridges, malt drinks, and rotis due to its soft texture and improved taste.

About Ragi Flour

Ragi as it is popularly known in Kannada is Finger millet in English, Kezhvaragu or Keppai in Tamil, Ragulu in Telugu, Mandika in Hindi and Nachani in marathi etc. Homemade Ragi Powder is nutritious and is super beneficial too.

Ragi or Finger Millet is very nutritious and it is always said that the nutrition doubles up when any millet or bean is sprouted. I agree it takes time and effort to make homemade flours but I tell you, after making I am sure you will feel content, happy and will never look back at store bought flour.

Ragi is an easily digestible millet hence it is first started solids for babies. Ragi is very good especially for kids and elders and no wonder its the first grain introduced to babies. Preparing ragi flour at home ensures it's pure, fresh, and free from preservatives or additives.

Homemade Ragi Flour is rich in calcium, iron, fiber, and amino acids, making it a great choice for babies, kids, and adults. It's commonly used to prepare ragi porridge, dosa, idiyappam, ladoo, malt, and rotis, offering a wholesome, gluten-free base for various dishes.

Ragi Powder Video

Homemade Ragi Powder Ingredients

• Finger millet - Ragi as it is popularly known in kanada. Choose the whole grain which is easily available in stores.

Ragi Flour - 2 Methods

Generally there are 2 methods for making finger millet flour at home :

• Method 1 - (Elaborate) - This is the method I have shared here which takes little longer but worth the time and effort. In this method to begin with we first pick out all the specks if any then rinse the millet well until the water is clear then soak for a day, drain water completely then sprout it for a day or so. Then we sundry until completely dry, then roast in a kadai and finally powder it.
• Method 2 - (Quick & Instant) - This method comes handy when you have no time for soaking or sprouting. Remove speck, rinse the millet well then drain water completely. Sun dry well finally roast and powder it.

Ragi Recipes

More Ragi Recipes

How to make Homemade Ragi Flour Step by Step

1.Take ½ kg finger millet in a bowl.

2.Pick out speck if any. You can even spread it on a plate and remove. Do in batches.

3.Discard the speck

4.Add water rinse it well at least 2-3 times.

5.Drain water, discard it.

6.Rinse well, drain water until water is clear like this.

7.Drained water is clear.

8.When you see clear water while rinsing then you can stop rinsing.

9.Now soak in water.

10.Keep covered for at least 8 hrs or even overnight.

11.Rinse it one more time. Then drain water completely.

12.Add the millet to a hot box, spread it. You can even tie in a cloth, squeeze excess water and keep it in a colander. Hot box makes sprouting faster.

13.Close it tightly and set aside undisturbed for a day or at least for 10 hours. You can even keep it in muslin cloth for sprouting.

14.This is the tiny sprout I got after 10 hours. If you wish to get longer sprouts then you can rest for one more day but make sure the millet does not get spoiled.

15.Spread it in a plate to a thin layer so that it gets dried easily. Sun dry for a day. Make it a thin layer otherwise it takes time to get dried. It will take just few hours if the climat is very hot and sun is scorching.

16.Add to kadai and dry roast for 5 minutes. I did it in 2 batches. You can skip this step and powder it finely after sun drying itself.

17.Spread it on a plate. Cool down completely.

18.Finally grind it until fine. Do it in batches to avoid heating of mixie which will in turn create moisture. But if you wish you can sieve ragi flour if the flour is very coarse. I usually do not sieve.

19.Spread it on a plate, then cool completely later store in a clean dry jar.

Homemade sprouted ragi flour is ready!

Expert Tips

• Cleaning - Always remove stones, husk, and dust from the ragi grains before washing.
• Washing - Rinse the grain 2-3 times in clean water to remove any dirt.
• Sprouting - Soak for 8 hours then rinse once again. Then drain water completely and add it to hot box for sprouting. I left it only for small sprouts, if you leave longer the sprouts will be longer.
• Drying - Sun dry well until no moisture is there.
• Roasting - Make sure to dry well before roasting and grinding. There should be no moisture while grinding else the ragi flour might get spoiled soon.
• Grinding - If it is a small batch you can grind it at home in mixer itself.
• Sieving - You can sieve ragi flour using a fine sieve. Then collect the coarse particles and again grind it along with next batch.

Storage

Homemade Ragi Powder keeps well in room temperature for about 3 months. You can extend shelf life by storing in fridge, in fridge it keeps well for about a year also.

FAQS

1.Why do we need to sprout ragi?

Sprouting doubles and increase the nutritional value. Also sprouted flour when made into a powder is easy digestible especially for babies and kids.

2.How much do we need to sprout ragi?

I just allow it to sprout just when it the white stem starts to peep out which is around 10 hours. You can sprout for a day too for longer sprouts.

3.Can I skip sprouting?

Yes you can skip sprouting part. Just rinse the millet drain well, sundry it then roast and grind it to a fine powder too.

4.What's the difference between regular and sprouted ragi flour?

• Sprouted ragi flour: Grains are soaked, germinated, dried, and then roasted and ground to a fine powder.
• Regular ragi flour- Made from cleaned, dried, and ground grains.

5.Should sprouted ragi be roasted before grinding?

Roasting is optional but recommended. It enhances the aroma, gives a nutty flavor, and helps prevent spoilage. For baby food, you can skip roasting to retain more nutrients.

If you have any more questions about this Ragi Flour Recipe do mail me at sharmispassions@gmail.com
In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Flour Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Powder | Ragi Flour | Ragi Recipes

Ragi Powder also known as Ragi Flour can be made easily at home. Homemade Ragi Flour or Ragi Powder is a nutritious, whole-grain flour made by cleaning, drying, and grinding finger millet (ragi) at home. It has a light brown color, a slightly nutty aroma, and a mild earthy taste.

Course Main Course, Side Dish

Cuisine Indian

Keyword millet recipes, powder recipes, ragi recipes

Prep Time 3 days days

Cook Time 15 minutes minutes

Total Time 3 days days 15 minutes minutes

Servings 5

Calories 820kcal

Author Sharmilee J

Ingredients

• ½ kg fingermillet

Instructions

• Take ½ kg finger millet in a bowl.
• Pick out speck if any. You can even spread it on a plate and remove. Do in batches.
• Discard the speck.
• Add water rinse it well.
• Drain water, discard it. Rinse well, drain water until water is clear.
• When you see clear water while rinsing then you can stop rinsing.
• Now soak in water.
• Keep covered for atleast 8 hrs or even overnight.
• Rinse it one more time. Then drain water completely.
• Add the millet to a hot box, spread it. You can even tie in a cloth, squeeze excess water and keep it in a colander. Hot box makes sprouting faster.
• Close it tightly and set aside undisturbed for a day or atleast for 10 hours.
• This is the tiny sprout I got after 10 hours. If you wish to get longer sprouts then you can rest for one more day but make sure the millet does not get spoiled.
• Spread it in a plate to a thin layer so that it gets dried easily. Sun dry for a day or two. Make it a thin layer otherwise it takes time to get dried.
• Add to kadai and dry roast for 3-5 mins. I did it in 2 batches.
• Spread it on a plate. Cool down completely.
• Finally powder it until fine.Do it in batches to avoid heating of mixie which will in turn create moisture. I wouldn't recommend sieving. But if you wish you can sieve it if the flour is very coarse.
• Spread it on a plate, cool completely then store in a clean dry jar.
• Homemade ragi flour ready!

Video

Notes

• Cleaning - Always remove stones, husk, and dust from the ragi grains before washing.
• Washing - Rinse the grain 2-3 times in clean water to remove any dirt.
• Sprouting - Soak for 8 hours then rinse once again. Then drain water completely and add it to hot box for sprouting. I left it only for small sprouts, if you leave longer the sprouts will be longer.
• Drying - Sun dry well until no moisture is there.
• Roasting - Make sure to dry well before roasting and grinding. There should be no moisture while grinding else the ragi flour might get spoiled soon.
• Grinding - If it is a small batch you can grind it at home in mixer itself.
• Sieving - You can sieve ragi flour using a fine sieve. Then collect the coarse particles and again grind it along with next batch.

Nutrition

Serving: 125g | Calories: 820kcal | Carbohydrates: 180g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 28mg | Potassium: 1020mg | Calcium: 860mg | Iron: 10mg

The post Ragi Powder | Ragi Flour Recipe | Ragi Recipes appeared first on Sharmis Passions.

Garlic Podi is a spicy and flavor-packed dry powder made by roasting garlic, dal, and some basic spices. It tastes really good with hot rice, idli or dosa when mixed with ghee or sesame oil. It's a common podi in South Indian homes and gets done very quickly. Even if you are new to cooking, you can try this podi as it is very simple.

This podi has a nice garlic flavor and the dal gives a bit of crunch when you eat. Just one spoon mixed with rice and ghee can make a simple meal very tasty. And you don't need to make fresh chutney daily. It's ready in a jar whenever you need. Also you don't need to refrigerate. Just keep in a dry bottle and use for many weeks.

About Garlic Podi

Garlic Podi is a dry spice powder made by roasting urad dal, chana dal, garlic, red chillies and curry leaves. All are dry roasted one by one and then made into a powder. It is not very smooth but little coarse. The dal gives a nice texture, red chili gives spice and garlic gives strong taste and flavor.

We usually mix it with gingelly oil or ghee and eat it with idli, dosa or rice. It tastes really good and can be made and stored for a long time. You don't have to keep it in fridge also. Just keep it in a tight box in a dry place. You can make small batch or big batch as you like. The only thing to take care is roasting each item slowly with patience, nothing should get burnt or under roasted.

This is almost like garlic chutney powder. This is dry and ready always. So on busy mornings or lazy days, just take a spoon and mix with oil and your tasty meal is ready. It's very handy on busy days or when guests come suddenly. Just roast all the items well, grind and done. I like to keep it always in my kitchen shelf. Even kids love this with dosa or plain rice.

Poondu podi is a simple and easy to make chutney powder which is a condiment for idli, dosa or even rice. This podi can also be added to vegetable curries/gravies. All of us at home like podi very much, both kids can live with podi for days together.

Garlic Podi Video

Garlic Podi Ingredients

• Urad dal, Chana dal - Dal gives the base for this podi. When roasted well, it turns golden and adds mild nutty taste that makes podi more tasty.
• Garlic - Main flavor in this podi. After roasting, garlic turns crispy and gives strong smell and bold taste. You can feel garlic in each bite.
• Red chilies - I have used kashmiri chilies for less heat and more color. You can use a mix of chilies too.
• Oil - You can use sesame oil or groundnut oil.
• Curry leaves - added for taste and flavor.
• Rock salt - added for taste.

Similar Recipes

• Idli podi
• MTR Idli podi
• Kollu podi
• Ellu podi
• Curry leaves powder

How to make Garlic Podi Step by Step

1.To a chopper add ½ heaped cup garlic.

2.Chop it fine like this. You can use knife to fine chop it too, Set aside.

3.In total we need 1 tablespoon oil add little to a pan then add ½ cup urad dal along with 12 red chilies.

4.Roast until golden brown. Transfer to a plate and set aside.

5.Add little more oil and add ½ cup chana dal.

6.Roast until it turns golden brown. Transfer to the same plate and set aside.

7.Add 1 small sprig curry leaves.

8.Roast until crisp and dry. Transfer to the same plate and set aside.

9.Add rock salt as needed and roast until dry just few seconds is enough. . Transfer to the same plate and set aside.

10.Add finely chopped garlic.

11.Roast until golden brown.

12.Transfer to the same plate and set aside to cool down completely.

13.Transfer to a mixer jar and grind it slightly coarse.

14.Transfer to a plate and cool down.

Store in a clean dry jar.

Expert Tips

• Roasting - Keep the flame low or medium only. Roast each ingredient slowly so it turns golden brown. If heat is too high, it may burn and taste bitter.
• Chillies with dal - Always roast red chilies along with dal. This way it won't burn fast. Roasting them alone makes it dark and bitter.
• Garlic roasting - Garlic should be finely chopped so that it turns crisp while roasting.
• Cooling - After roasting, spread everything on a plate and let it cool down fully. If you grind while warm, it may stick or turn soft.
• Grinding - Don't make it very smooth. Just grind it slightly coarse. Little crunch should be there, that's what makes this podi tasty.
• Spice level - Add more or less red chilies as per your spice preference. You can also add a small pinch of pepper if you want extra spicy.

Serving and Storage

Mix 1-2 spoons of Garlic Podi with hot rice and a drizzle of sesame oil or ghee. Spoon it over idli or dosa for an instant flavor boost.

Store in a cool, dry place in an airtight jar. It will keep fresh for up to 3 months in room temperature.

FAQS

1.What other ingredients can I add?

You can add ¼ cup coriander seeds, roast and grind it along with other ingredients.

2.What if I grind it too fine?

You will lose the crunchy texture. Coarse bits are what it gives the taste..

3.Can I use other lentils?

You can try toor dal or moong dal. But flavor and crunch will vary.

4.Is this very spicy?

It depends on chilies. Use fewer for mild heat, more for a fiery kick.

5.How do I prevent bitterness?

Make sure you roast chillies with dal, not alone, and don't over-toast garlic.

If you have any more questions about this Garlic Podi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Garlic Podi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Garlic Podi Recipe | Poondu Podi Recipe

Garlic Podi is a spicy and flavor-packed dry powder made by roasting garlic, dal, and some basic spices. It tastes really good with hot rice, idli or dosa when mixed with ghee or sesame oil. It's a common podi in South Indian homes and gets done very quickly. Even if you are new to cooking, you can try this podi as it is very simple.

Course Breakfast, Lunch, Side Dish

Cuisine Indian

Keyword 30 mins recipes, dal recipes, dosa sidedish, garlic recipes, how to make podi idli, idli podi recipe, idli side dish, podi recipes, recipes, Side Dish, veg recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 35kcal

Author Sharmilee J

Ingredients

• ½ cup urad dal
• ½ cup chana dal
• ½ heaped cup garlic
• 12-15 red chilies
• 1 small sprig curry leaves
• rock salt to taste
• 1 tablespoon oil

Instructions

• To a chopper add ½ heaped cup garlic.
• Chop it fine like this. You can use knife to fine chop it too, Set aside.
• In total we need 1 tablespoon oil add little to a pan then add ½ cup urad dal along with 12 red chilies.
• Roast until golden brown. Transfer to a plate and set aside.
• Add little more oil and add ½ cup chana dal.
• Roast until it turns golden brown. Transfer to the same plate and set aside.
• Add 1 small sprig curry leaves.
• Roast until crisp and dry. Transfer to the same plate and set aside.
• Add rock salt as needed and roast until dry just few seconds is enough. . Transfer to the same plate and set aside.
• Add finely chopped garlic.
• Roast until golden brown.
• Transfer to the same plate and set aside to cool down completely.
• Transfer to a mixer jar and grind it slightly coarse.
• Transfer to a plate and cool down.
• Store in a clean dry jar.

Video

Notes

• Roasting - Keep the flame low or medium only. Roast each ingredient slowly so it turns golden brown. If heat is too high, it may burn and taste bitter.
• Chillies with dal - Always roast red chilies along with dal. This way it won't burn fast. Roasting them alone makes it dark and bitter.
• Garlic roasting - Garlic should be finely chopped so that it turns crisp while roasting.
• Cooling - After roasting, spread everything on a plate and let it cool down fully. If you grind while warm, it may stick or turn soft.
• Grinding - Don't make it very smooth. Just grind it slightly coarse. Little crunch should be there, that's what makes this podi tasty.
• Spice level - Add more or less red chilies as per your spice preference. You can also add a small pinch of pepper if you want extra spicy.

Nutrition

Serving: 20g | Calories: 35kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 3mg | Potassium: 99mg | Fiber: 2g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 40mg | Calcium: 18mg | Iron: 1mg

The post Garlic Podi Recipe (Poondu Podi) appeared first on Sharmis Passions.

Red Chilli Powder or Kashmiri Red Chilli Powder is a quite essential spice powder used in everyday Indian cooking. From curries, gravies, chutneys and rice dishes, just a spoon of chilli powder adds that kick of taste, heat and also the lovely color. When you make it at home you will realize how fresh, aromatic and full of flavor it actually is.

I always feel homemade chilli powder is more clean and flavorful. We can control the spice level by mixing different types of chillies. It stays fresh for months and also you know it is pure without any mixing of color or additives. Red Chilli Powder is also called Lal Mirch Powder or Kashmiri Red Chilli Powder.

About Chilli Powder

Red Chilli Powder is nothing but dried red chillies grind to a fine powder. But there are many types of chillies available some are more spicy, some give deep red color, and few are balanced. Regular long red chillies adds spice and Kashmiri Red Chillies gives bright natural color without being very hot.

Red Chilli Powder is easily available in supermarkets these days but loaded with artificial colors and preservatives. Its been few years since I started making my homemade spice powders and there is no looking back after that.

Homemade Red Chili Powder is not only free from chemicals and colors, it is fresh more flavorful and aromatic. I make red chili powder in bulk which lasts me for about 6 months. Usually I sun dry / dry roast red chilies in bulk and give to mill for grinding and store it. This time I made a small batch so tried in my mixer itself and it came out so good and that justifies this post.

Traditionally, in villages people dry the red chillies under strong sun and then take them to flour mill for grinding. These days, we can do it at home itself in smaller batches using a powerful mixer grinder.

The texture of freshly ground chilli powder is usually fine, with a bright deep red shade and a strong natural aroma. The taste is sharp, spicy but also gives a little warm note. Kashmiri chilli gives that vibrant red color which makes gravies look very appetizing, while the long red chilli is what balances the spice level.

I usually make a small jar of chilli powder once every 3-4 months. That way it stays fresh and doesn't lose its aroma. Making it at home has become a habit because once you taste homemade powder, you won't feel like buying packed ones.

Red Chilli Powder Video

Red Chilli Powder is easy to make at home so do try and enjoy the benefits. We need both color and spice level to our red chilli powder which is perfect for every day use. So a combination of regular kashmiri chillies and kashmiri red chillies are used to make red chilli powder.

Regular red chilies gives the required hotness and kashmiri red chilies gives the natural fiery hot red color. So while using this Red Chili Powder you get the perfect balance of flavor, heat and color to the dish.

Red Chilli Powder Ingredients

• Red chillies - I have used long red chillies for heat and spice. They are thin, bright in color and give that strong kick. Add more if you like it extra hot.
• Kashmiri red chillies - I have used Kashmiri chillies mainly for the bright natural red color. They are not spicy but gives a nice color to the powder.

I have used a equal ratio of red chilies but you can change it according to your preference like ¾th long red chilies and ¼th kashmiri chilies too.

Similar Recipes

• Turmeric powder
• Garam masala powder
• Cumin powder
• Coriander powder
• Biryani masala powder

How to make Red Chilli Powder Step by Step

1.First measure ¼ kg long red chilies. We are going to use both red chillies : the regular long red chillies for spice and kashmiri red chillies for color.

2.Pluck the stem from the red chillies.

3.You can even keep 3-4 at a time and cut using a kitchen scissor.

4.All ready, set aside.

5.Now take ¼ kg kashmiri red chillies and remove the stem part if any.

6.Now kashmiri red chillies is also ready.

7.To a kadai add kashmiri red chilli first and dry roast until crisp, remove and set aside. To check break a red chilli it should easily break and not bend then its perfect else roast for few more minutes.

Alternatively you can sundry the chillies and grind too but sun should be very hot.

8.Now add long red chilli variety and dry roast until crisp.

9.Cool down completely then add to mixer jar.

10.Grind it as fine as possible. Alternatively you can give to mill and grind it too.

11.Spread it on a tray and cool down then store in a clean dry airtight container. If you feel its very coarse then sieve it once and store.

Homemade Red Chili Powder is ready to use.

Expert Tips

• Cleaning and preparing - I always pluck stems from all chillies before roasting. You can even cut few at a time with kitchen scissors, it makes the work faster. Cleaning well before grinding avoids any bitterness.
• Dry roasting vs. sun drying - If you have strong hot sun, you can spread chillies on a mat or net cloth and dry for 2-3 days. Cover lightly to protect from flies. I sometimes do this in summer. In other seasons, I dry roast chillies in a kadai on low flame till crisp. Both methods work well.
• Roasting properly - I have roasted chillies until crisp. The right stage is when you break a chilli and it snaps easily instead of bending. If you roast too long, it may burn and give bitter taste.
• Grinding - Use a powerful mixie to grind chillies. Do in small batches and give intervals, so that jar doesn't heat up. If you feel powder is coarse, sieve it once and grind the remaining bits again.
• Storing - Cool the powder completely before storing. I always use a clean dry glass jar. If you want to keep for more than 6 months, store half in fridge and half in pantry for daily use. This way the flavor stays fresh longer.

Serving and Storage

Chilli powder is used in curries, gravies, chutneys, rice dishes and even dry sabzis. Just a spoon lifts the taste and color. Store in an airtight container. I keep a small jar for daily use and refill from the main stock. It stays good for months, and for longer shelf life you can refrigerate part of it.

FAQS

1.Can I make with only one variety of chilli?

Yes, you can use only long red chillies for more spice or only Kashmiri for mild spice with color. But mixing gives best balance.

2.Is sun drying better than roasting?

Both methods are fine. Sun drying it until crisp is good but roasting is quick and helps when there is no hot sun.

3.My chilli powder looks coarse, what to do?

Just sieve once and grind the coarse bits again. Or give it to flour mill for very fine texture.

4.How long does chilli powder stay fresh?

In pantry it stays well for 6 months. If you refrigerate half, it stays fresh for almost a year.

5.Why is my chilli powder dark in color?

This happens if chillies are over roasted or if only long spicy variety is used. Kashmiri chillies give the bright red color.

6.Is Red Chilli Powder same as Kashmiri Red Chilli Powder ?

No Red Chilli Powder is more spicy and does not give color whereas Kashmiri Red Chilli Powder gives color and is less spicy. If you are using just kashmiri red chilli powder for a recipe then you need to add more to get the perfect hotness to the dish.

7.Is Paprika same as Indian Red Chilli Powder?

Though Paprika and Red Chili powder looks similar they both differ in taste. Paprika is much milder and has a slight sweet taste. Red Chili Powder is more hotter than paprika.

If you have any more questions about this Red Chilli Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Red Chilli Powder Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chilli Powder Recipe | Kashmiri Chilli Powder Recipe

Red Chilli Powder or Kashmiri Red Chilli Powder is a quite essential spice powder used in everyday Indian cooking. From curries, gravies, chutneys and rice dishes, just a spoon of chilli powder adds that kick of taste, heat and also the lovely color. When you make it at home you will realize how fresh, aromatic and full of flavor it actually is.

Course howtos

Cuisine Indian

Keyword chilli recipes, How to, masala recipes, powder recipes, spice recipes, spicy indian mix

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 0.5 kg

Calories 10kcal

Author Sharmilee J

Ingredients

• ¼ kg long red chillies
• ¼ kg kashmiri red chillies

Instructions

• First measure and take long red chilli variety. We are going to use both red chillies : the regular long red chillies for spice and kashmiri red chillies for color.
• Pluck the stem from the red chillies.
• You can even keep 3-4 at a time and cut using a kitchen scissor. All ready, set aside.
• Now take kashmiri chilli and remove the stem part if any.
• Now kashmiri red chillies is also ready.
• To a kadai add kashmiri red chilli first and dry roast until crisp, remove and set aside. To check break a red chilli it should easily break and not bend then its perfect else roast for few more mins.

  Alternatively you can sundry the chillies and grind too but sun should be very hot.
• Now add long red chilli variety and dry roast until crisp.
• Cool down completely then add to mixer jar.
• Grind it as fine as possible. Alternatively you can give to mill and grind it too.
• Spread it on a tray and cool down then store in a clean dry airtight container. If you feel its very coarse then sieve it once and store.
• Fresh aromatic homemade red chilli powder ready.

Video

Notes

• Cleaning and preparing - I always pluck stems from all chillies before roasting. You can even cut few at a time with kitchen scissors, it makes the work faster. Cleaning well before grinding avoids any bitterness.
• Dry roasting vs. sun drying - If you have strong hot sun, you can spread chillies on a mat or net cloth and dry for 2-3 days. Cover lightly to protect from flies. I sometimes do this in summer. In other seasons, I dry roast chillies in a kadai on low flame till crisp. Both methods work well.
• Roasting properly - I have roasted chillies until crisp. The right stage is when you break a chilli and it snaps easily instead of bending. If you roast too long, it may burn and give bitter taste.
• Grinding - Use a powerful mixie to grind chillies. Do in small batches and give intervals, so that jar doesn't heat up. If you feel powder is coarse, sieve it once and grind the remaining bits again.
• Storing - Cool the powder completely before storing. I always use a clean dry glass jar. If you want to keep for more than 6 months, store half in fridge and half in pantry for daily use. This way the flavor stays fresh longer.

Nutrition

Serving: 25g | Calories: 10kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 36mg | Calcium: 4mg | Iron: 0.3mg

The post Red Chilli Powder | Kashmiri Chilli Powder appeared first on Sharmis Passions.

Turmeric Powder is one of the common spices used everyday in almost all Indian cooking. It is made by drying turmeric roots under sun and then grinding them into a fine powder. The color comes out bright yellow and it quickly adds flavor, smell and health factor to any dish. Turmeric Powder is a handy spice used in the making of gravies, curries, sides, variety rice and non veg dishes. Homemade Turmeric Powder is a flavorful ingredient that can be easily made fresh at home and without preservatives.

I always feel homemade turmeric powder is more fresh compared to store bought ones which sometimes may have preservatives or even artificial coloring. Making it at home takes little bit of time and patience but the result is fully worth it. You get pure turmeric with no mixing and it stays good for many months.

About Turmeric Powder

Turmeric powder, called as manjal thool in Tamil, is used in almost all Indian dishes - curries, gravies, sabzis, chutneys, rice dishes etc. It is not only for taste but also for medicinal value. Traditionally turmeric is known for healing wounds, improving digestion and also for boosting immunity naturally.

Homemade Turmeric Powder is prepared by drying turmeric roots and grinding them into fine powder. In villages people usually take it to flour mills where it comes out super smooth, but these days we can also make in smaller batches at home if we have a powerful mixer. The process is very simple just good quality turmeric roots and proper sunlight for drying.

This homemade turmeric powder is very smooth and has fine texture with a strong fragrance. The flavor is earthy, warm and slightly bitter but in a good way. It nicely blends with other spices in cooking. Just a small pinch of turmeric is enough to give that brightness and color to a full dish.

I usually prepare a small jar once in few months. It feels very good to know the powder is clean and free from chemicals. Sometimes I even use it for turmeric milk especially when someone at home is having cold or sore throat.

Turmeric Powder Video

Turmeric Powder Ingredients

• Turmeric (virali manjal) - I have used dried roots which are very hard. When ground, they give fine yellow powder with strong flavor. Choose fresh looking ones, not too shrunk or very old. Good quality gives best taste and color.

Similar Recipes

• Homemade red chili powder
• Garam masala powder
• Chat masala powder
• Sambar powder
• Curry masala powder

How to make Turmeric Powder Step by Step

1.Buy dried turmeric like this.

2. Add few at a time to a hand mortar and pestle.

3.Using a hand mortar and pestle roughly break them. This step is done to make the mixer work easier else the blades may not be able to grind it fine.

4.Repeat to finish.

5.Keep it under sun for a day so that it turns crisp.

6.Transfer to mixer jar(make sure your mixer is capable of handling such hard items).

7.Grind it to a fine powder. In between mix with spoon and grind. Do not grind at a stretch to avoid heating.

8.It is grind fine now.

9.Using a big holed sieve, sieve it once and discard the speck.

10. Transfer to a plate, cool down then store.

Sore in a clean dry jar.

Expert Tips

• Breaking turmeric - I used a hand mortar and pestle to break the roots into small pieces. This help mixer grind better. If pieces are too big, mixer blade may get stuck.
• Sun drying - I usually keep turmeric pieces under strong sunlight for one full day. It reduces moisture and makes grinding more easy. If not dried well, powder can spoil fast.
• Grinding - Make sure your mixer grinder is strong. Grind in short intervals, don't run it nonstop, else the jar gets very hot and powder will also loose the freshness.
• Sieving - After grinding, I always sieve with a slightly big holed sieve. This remove any coarse bits. You can regrind those specks again if you want.
• Storage - Cool the powder fully before storing. I keep in airtight glass jar. It stay good for 3 months outside and up to 6 months if kept in fridge.

Serving and Storage

Turmeric powder can be used in almost every Indian recipe - gravies, curries, chutneys, rice dishes and even meat recipes. You can also use a pinch in turmeric milk or golden milk. Store the powder in an airtight container away from moisture. If making big quantity, you can even refrigerate and take in small jars for daily use.

It keeps well in room temperature for 3 months and for about 2 years in freezer.

FAQS

1.Can I make turmeric powder without sun drying?

You can try roasting the pieces lightly in a kadai instead of drying, but sun drying is the best method.

2.My mixer is not strong, what to do?

Better to take the dried pieces to a flour mill. They grind it very fine without heating.

3.How to know turmeric is dried well?

When you you touch and see it will be crisp and dry that way you will know it is dried well.

4.Can I store for more than 6 months?

Yes if you keep in fridge in airtight container, but freshness is best within 6 months. In freezer it keeps well even for more than a year.

5.Is homemade turmeric powder really better?

Yes, because you know it is pure without mixing and the aroma is much stronger than packed ones.

If you have any more questions about this Turmeric Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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How to make turmeric powder at home | Homemade Turmeric Powder Recipe

Turmeric Powder is one of the common spices used everyday in almost all Indian cooking. It is made by drying turmeric roots under sun and then grinding them into a fine powder. The color comes out bright yellow and it quickly adds flavor, smell and health factor to any dish. Turmeric Powder is a handy spice used in the making of gravies, curries, sides, variety rice and non veg dishes. Homemade Turmeric Powder is a flavorful ingredient that can be easily made fresh at home and without preservatives.

Course Side Dish

Cuisine Indian

Keyword masala recipes, powder recipes, spice recipes, spicy indian mix, turmeric milk benefits

Prep Time 15 minutes minutes

Drying time 1 day day

Total Time 1 day day 15 minutes minutes

Servings 1 cup

Calories 59kcal

Author Sharmilee J

Ingredients

• ¼ kg raw turmeric / virali manjal

Instructions

• Take the turmeric, using a hand mortar and pestle roughly break them.
• Do in batches and repeat to finish. Spread it on a plate.
• Keep it under sun for a day. Transfer to mixer jar(make sure your mixer is capable of handling such hard items).
• Grind it to a fine powder. In between mix with spoon and grind. Do not grind at a stretch to avoid heating.
• Using a big holed sieve, sieve it once and discard the speck. Transfer to a plate, cool down then store.
• Turmeric Powder keeps well at least for 3 months in room temperature and 6 months in fridge and for more than a year in freezer.

Video

Notes

• Breaking turmeric - I used a hand mortar and pestle to break the roots into small pieces. This help mixer grind better. If pieces are too big, mixer blade may get stuck.
• Sun drying - I usually keep turmeric pieces under strong sunlight for one full day. It reduces moisture and makes grinding more easy. If not dried well, powder can spoil fast.
• Grinding - Make sure your mixer grinder is strong. Grind in short intervals, don't run it nonstop, else the jar gets very hot and powder will also loose the freshness.
• Sieving - After grinding, I always sieve with a slightly big holed sieve. This remove any coarse bits. You can regrind those specks again if you want.
• Storage - Cool the powder fully before storing. I keep in airtight glass jar. It stay good for 3 months outside and up to 6 months if kept in fridge.

Nutrition

Serving: 20g | Calories: 59kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 6mg | Potassium: 421mg | Fiber: 4g | Sugar: 1g | Vitamin C: 4mg | Calcium: 31mg | Iron: 7mg

The post Turmeric Powder Recipe | Manjal Thool appeared first on Sharmis Passions.