Saturday, 17 July 2010

Multipurpose Lentil Spice Mix

I consider spice mixes as a blessing from heaven.And if they are homemade,there is nothing that equals in satisfaction and taste.I like to keep spice mixes handy in case I am late to prepare a meal [which happens when I go overboard blog hopping or writing for my blog ] or return late and hungry from a trip outside.Be it the spice mix for sambar / Rasam or the handy milagai podi to go with breakfast I love them all.[Check out the other handy spice mixes in the Magic Masala section.]

Here is another spice mix joining the group and I call it 'Multi purpose'.If your molagai podi container is empty or you don't have time to prepare chutney,use this mix instead.If u want to spice up your variety rice preparation,add a couple of teaspoons of this mix.If you have just steamed rice and not in a mood to prepare anything else,saute a little chopped onion and put over the steamed rice.Add this spice mix and a little sesame oil and you have a yummy spice mix rice ready.So, I am not right in calling this Multi purpose!

You can prepare it ahead and store in a n air tight container.Keeps well for several months.

I think this is going to be the last entry for Jaya's Back to Basics event as I feel I have bombarded her inbox with too many entries.

I used:

Channa dhal-1 cup
Toor dhal-1 cup
Urad dhal,white-1/4 cup
Raw rice-a handful
Sesame seeds-2 tablepoons
Mustard-1 teaspoon
Cumin seeds-1 teaspoon
Peppercorns-1 tablepoon
Red chillies- 10
Garlic-5 pods ,crushed
Curry leaves- a handful
Rock salt - to taste [You can also use the regular salt]
Asafoetida powder- a generous pinch
Oil-1 tablespoon

  1. Dry roast sesame seeds till fragrant and they start to crackle.Keep aside.
  2. Do the same for curry leaves till they are crisp.Keep aside.
  3. Put in rock salt,asafoetida and garlic and keep stirring on low flame for a few minutes.
  4. Heat oil in the same pan and put in all other ingredients and roast on medium flame till all the ingredients turn brown.Take care not to char them.
  5. Spread them on a plate and let them cool.
  6. Powder all the ingredients.You can make it coarse or fine to suit your taste.
  7. Leave them on a plate for sometime to cool incase they heat up during the powdering process.
  8. Store in an airtight container and use as required.



Bon Appetit...




4 comments:

Swathi said...

Multipurpose lentil spice powder looks nice one Padmaja.

Priya (Yallapantula) Mitharwal said...

PJ, I am a big fan of all kind of masala powders, specially the ones that we can use with dosai/idli or on rice, lovely recipe :)

Satya said...

i love all podis as there very helpful when we r not in mood to cook ..i love this multipurpose spice podi ..its new to me but i love to try it soon

Satya
http://www.superyummyrecipes.com

Torviewtoronto said...

Lovely spice powder