BisibeleBath/Kadambam/Nalagari Pudi/Sambhar Pudi
Ingredients Used | 
Nalagari/Bisibelebath Pudi |
Ingredients: 1 Tablespoon Cup Kadale Parp (Split Chana Dal)
1 Tablespoon Uluthu Parp (Urad Dal)
1/2 Cup Copra (Dessicated Coconut Grated)
6 Long Dried red Chillies
3 Twigs Dried Curry Leaves
1 Tablespoon Corainder seeds
1 Teaspoon Cumin seeds
1/2 Teaspoon Black Pepper
2 Cloves (Lavanga)
1 Inch Stick Cinnamon
1 Teaspoon Sesame seeds
1 Teaspoon Poppy seeds | Method: Lightly Toast Kadale Parp, Uluthu Parp in a
dry Saute Pan on a Medium Flame.
Add Seasame Seeds, Coriander Seeds, Poopy seeds, Cumin Seeds
Red Chillies, Curry Leaves and Copra and Stir well.
switch off the Stove.
Stir it for a while until everything cools down.
Dry Grind Using a Coffee Grinder that is Specially Meant
for Grinding Masalas and set aside.
The Grinding should be Coarse. This will take 2 times.
(This Grinder is NEVER used for Grinding Coffee Beans) |
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Chatamnd Pudi / Malka Pudi/ Rasam Pudi:
| Ingredients: 6 Long Dried red Chillies
1 Teaspoon Coriander Seeds (Kotambri Beeja)
1/2 Teaspoon Jeera (Cumin Seeds)
10 Whole Black Pepper (Malgu/Mensu)
1/4 Teaspoon Fenugreek Seeds
1/2 Teaspoon Kadale Parap (Channa Dal)
1/2 Teaspoon Ulathu Parap (Urad Dal) 1/2 Inch Cinna Stick Method: Lightly Toast Dry all the Ingredients on a Medium Flame.
Take Care NOT to Burn/Blacken the Ingredients.
Cool and Dry Grind Using a Coffee Grinder that
is Specially Meant for Grinding Masalas.
(This is NEVER used for Grinding Coffee Beans) This Chatamnd Pudi makes 1 Litre/ 1/2 Gallon of Chatamnd. | |
__________________________________________________________________________________________________________________  Ingredients Used | 
ChatniPudi |
Ingredients: 1/2 Cup Kadale Parp (Split Chana Dal)
1/4 Cup Uluthu Parp (Urad Dal)
1/4 Cup Copra (Dessicated Coconut Grated)
5 Long Dried red Chillies
3 Twigs Dried Curry Leaves
5 Dry Tamarind Strips
1/2 Teaspoon Salt | Method: Lightly Toast Kadale Parp, Uluthu Parp in a
dry Saute Pan on a Medium Flame.
Add Dry Tamarind Pieces, Red Chillies, Curry Leaves
and Copra and switch off the Stove.
Stir it for a while until everything cools down.
Dry Grind Using a Coffee Grinder that is Specially Meant
for Grinding Masalas and set aside.
The Grinding should be Coarse. This will take 2 times.
Add Salt to the Whole Coarse ChatniPudi.
(This Grinder is NEVER used for Grinding Coffee Beans) This will serve 2 to 3 Servings for a Family of 4. |
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Malag Chatamnd/Ogare Pudi
 Malag Chatamnd Pudi | Ingredients: 1/2 Tea Spoon Malagu (Black Pepper)
1/2 Tea Spoom Jeera (Cumin Seeds)
1 Table Spoon Urad Dal
1 Table Spoon Copra Powder(dessicated Coconut)
2 Twigs Curry leaves Method: Lightly Roast on Low Flame all the Ingredients.
Grind into a Coarse Powder.
This is ready for preparing Malagu Chatamnd, Malagu Ogare
and can be saved in a Dry Container.
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Peanut Pudi
Shelled Peanuts | 
Peanut Pudi |
Ingredients: 1 Cup Shelled Peanuts
5 Long Dried red Chillies
3 Twigs Dried Curry Leaves
1/2 Teaspoon Salt | Method: Lightly Toast Raw Peanuts in a Microwave for 1 Minutes.
Stir well and agian Toast for 30 Seconds. Again Stir and repeat for 30 Seconds.
Cool the Peanuts and remove the outer skin by hand or hull it.
Add Red Chillies, Curry Leaves.
Dry Grind Using a Coffee Grinder that is Specially Meant
for Grinding Masalas and set aside.
The Grinding should be Coarse. This will take 2 times.
Add Salt to the Whole Coarse PeanutPudi. Mix well.
(This Grinder is NEVER used for Grinding Coffee Beans) This will serve 2 to 3 Servings for a Family of 4 |
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YengaiPudi (Vangibath Powder)
Ingredients for Yengai Pudi | 
Yengai Pudi (Vangibath) |
Ingredients: 1/2 Cup Kadale Parp (Split Chana Dal)
1/4 Cup Uluthu Parp (Urad Dal)
1/4 Cup Copra (Dessicated Coconut Grated)
6 Long Dried red Chillies
2 TableSpoon Coriander Seeds (Kothambari Beeja)
1 Stick(2 Inch) Cinnamon (Dal Chini) | Method: Lightly Toast Kadale Parp, Uluthu Parp in a
dry Saute Pan on a Medium Flame.
Add Red Chillies, Copra, Cinnamon and switch off the Stove.
Stir it for a while until everything cools down.
Break the Cinnamon Stck into 2 or 3 Pieces.
Dry Grind Using a Coffee Grinder that is Specially Meant
for Grinding Masalas and set aside.
The Grinding should be Coarse. This will take 2 times.
(This Grinder is NEVER used for Grinding Coffee Beans) |
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