Aaharam Products

Angaaya Podi

Hi members..
here is making of Angaaya Podi in Video
All the ingredients are measured and demonstrated in video very clearly. Hope this would be enough for making the recipe
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regard and TIA to all members

Curryleaves Powder

Recipe :Kariveppillai podi (Curry leaves Powder)
Shared by : Swaminatha Sharma
Dated : 18/01/2015

Ingredients
Urud Dal - 2 tsp
Bengal Gram - 2 tsp
Red chilli - 3 nos
Asafoetida - 1/2 tsp
Salt - to taste
Curry leaves - 2 cups
Oil - 1 tsp

Method :- Take curry leaves removed in separate leaves and allow it to dry in room temperature for about 4 - 5 hours. In a large pan, take little oil (1-tsp) add Urud dal, Bengal gram and fry till golden brown. Add Red chilli, asafoetida and curry leaves and saute for 2 minutes in low flame, until curry leaves gets the heat. Add salt and after allowing it to cool, transfer to Mixer Blender and grind it to coarse powder. Pack it in Air tight container and shall be used for more than 15 days of use...

This Curry leaves powder should be taken with plain rice and Ghee along with fried Vadaams (papads, etc)

Sambar Powder

Recipe :Sambar Powder
Shared by : Chitra Lalitha
Dated : 07/01/2015

Home made Patti sambar powder recipe. Can be used for curry, kootu, vatha kozhambu and rasam.

INGREDIENTS
1/2 Kg Gondu miligai
1/2 kg dhania
400 gms thovaram parpu
200 gms kadalai parpu
100 gms miligu
100 gms varali manjal
50 gms mendhiam
All the above ingredients to be bought and dried in the sun for about 2 hours and then grind it in a flour mill. Let it cool for some time and store in air tight containers.

Udupi Rasam Powder

How to Make Tasty UDIPI Rasam Powder?... 

Here is the recipe...
Coriander seeds - 1 cup
Red chillies - 1 cup
Split black gram dal - 2 tbsps
Cumin seeds - 2 tbsps 
Fenugreek seeds - 2 tsps
Mustard seeds - 2 tsps
Sesame oil - 1/4 tsp

Method : - Dry roast mustard seeds and fenugreek seeds on low flame. When the mustard seeds start spluttering and the fenugreek seeds turn reddish in colour remove them on to a dry plate. Roast cumin seeds similarly till you get a pleasant aroma and remove it into the same plate. Heat oil in the same pan and add coriander seeds, black gram dal and red chillies. Roast them together till the ingredients emanate a pleasant aroma and the chillies become crisp. Remove the roasted ingredients on to a plate and allow to cool. When all the ingredients are cooled grind them together into a slightly coarse powder.

Instant Morekuzhambu Mix

Recipe : INSTANT MOOR KOZHAMHU MIX
Shared by : Chitra Lalitha
Dated : 09/12/2014

Ingredients
One coconut grated
One cup puta kadalai
20 green chilies
4 teaspoon jeera

Method : Grind all the above ingredients finely in a mixer without water into a powder. Store it in a dry air tight container.  Whenever you want to make moorkozhambu.  Take the required quantity of curd put in a mixer and churn it for 1 minute then add the powdered ingredients with the curd according to your taste and again churn it for 2 minutes. Remove it and keep aside. Heat oil in a pan put mustard then add the vegetable and fry for a few minutes then add the curd mix little water salt turmeric powder and asfoteida and allow it to boil. Remove it after a few minutes.  The mix can be stored in the fridge and used to make instant moor kozhambu any time. It can be stored up to a period of six months if kept in the freezer