Tag Archives: Black pepper

Garam Masala

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A quick and easy Garam masala that can be made at home.

  • Take equal amounts of cardamom, cinnamon, cloves with a little black pepper
  • Fry in a little ghee till golden brown or it leaves a good aroma
  • Powder finely and preserve in airtight containers.
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Katte Pongali

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As quick snack to make, this is a favourite all across South India. It is also served as prasadam at most South Indian temples.

Ingredients:

1 cup rice
1/2 cup split moong dal (pesara pappu)
4-5 Green chillies
2 tsp black pepper
Salt to taste
a pinch of turmeric
a few cashewnuts

Method:

  • Wash the rice and dal together and add as much water as needed for cooking
  • Slipt the green chillies down the length and add to the rice
  • Fry the pepper in 1/2 tsp oil. Once done, add to the rice
  • Add a pinch of turmeric and salt to the rice, and set to cook.
  • You can also add a tsp of jeera for taste
  • While the rice and dal is cooking, roast the cashewnuts in ghee and set aside.
  • Once the rice is cooked add the cashewnuts to the rice.
  • Mix well and serve

Serve hot with coconut chutney.

Kura Podi

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This is one of the most versatile cooking masala that can be found. They also vary in ingredients and taste from family to family.

Ingredients:

3 pieces dried coconut
1/2 cup urad dal
2 cups chana dal
1 cup coriander seeds (dhaniya)
approx 3 handfuls of red chillies
lime-sized tamarind
1 tsp fenugreek seeds
2 tsp cooking oil
1 tsp hing (LG black hing)
4 tsp Salt

Method:

  • Chop the coconuts into small pieces
  • Mix the pieces with the urad dal, chana dal, dhaniya, red chillies and fenugreek seeds and set aside.
  • In a small wok, heat the oil & hing till the hing fluffs up and changes colour
  • Pour the oil into the mixture given in step 2, and set the hing aside
  • Transfer the mixture of condiments into a large, thick wok, and heat on a high flame, stirring constantly
  • Once the chana dal is lightly roasted, turn off the heat and add salt, tamarind and the hing, and mix well.
  • Once cooled, grind the mixture into a fine powder.

This masala can be used for flavouring vegetable as well as served with various tiffins.