August 12, 2018

Kootu Podi | South Indian Dhall Masala

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Just like sambar powder, rasam powder help us prepare sambar or rasam very easily in our day to day cooking, this kootu podi is also a keeper. Generally , we grind fresh coconut, chilli , jeera / pepper into a fine paste and add it to boiled veggies and dhall and bring to a rolling boil to prepare kootu.
Alternatively if we are making poricha kootu, then we roast certain spices and then grind it with fresh coconut.  This spice powder comes to your rescue when you dont have time to prepare an elaborate meal or grate fresh coconut etc.
All you have to do is add 2-3 teaspoons of this powder to pre boiled dhall and vegetables ,mix well and bring it to a rolling boil and finally add a tempering of mustard and asafortida .
If you have some fresh coconut sitting in your fridge, you could grind some coconut and this spice powder and make kootu to be savored with some hot hot rice and papads.

Preparation Time : 10 mins
Cooking Time : 5 mins
Complexity : easy

2 cups dhaniya / corriander seeds
1 cup udad dhall + channa dhall ( 1/2 cup each)
4-5 red chillies
3-4 teaspoons pepper corns
2-3 teaspoon jeera / cumin
few curryleaves
pinch of haldi powder
asafoetida as needed


  • In  a kadai / wok , add about 1-2 tsp oil and fry the curry leaves until crisp and keep aside.
  • Add the dhall and roast it until it turns crisp and udad dhall turns little brownish.
  • Now add the dhaniya, red chillies , pepper corns and jeera and roast it until they turn crisp.
  • Cool the ingredients for a few minutes and then blend into a find powder by adding haldi and asafoetida .
  • Store in a dry container and use a dry spoon always.

Recipe for sambar powder  and rasam powder can be found here.

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