MULTI PUPPOSE POWDER

MULTI PURPOSE POWDER

Here is an all purpose podi which you can use for Sambar, Rasam, All koottus, Veg poriyals and kurma and masala gravy for chappathi with slight variations here and there.

Ingredients 

Red chilli.                               1 cup (200 ml cup preferably)Keep the same cup for all ingredients 

Dhania.                                  11/2 cup

Black pepper.                        1/4 cup

Jeera or Cumin.                     1/4 cup

Toor dal.                               1/2 cup

Bengal gram dal.                   1/4 cup

Urad dal.                              1/4 cup

Methi seeds.                         1 tbsn 

Asafoetida powder.               1 tbsn

Dried Curry leaves.               2 cups

Fried gram( Pottukadalai).     1/2 cup

Turmeric powder.                  1 tbsn

Dry fry each separately and grind into a little coarse powder and preserve in an airtight container. This powder is common which you can use for everything. So we can name it MPP.

1. Sambar.      Finally when you add cooked dal to the sambar add one or two tbsn of MPP to the dal and mix it to the boiling sambar, allow it to boil just for one minute and close. Usually after adding dal with MPP the sambar should not boil too much.

2. Vatha Kuzhambu:   After the tamarind solution for Vatha Kuzhambu boils for some time add one tbsn of MPP and one full tsp of coriander powder(available in all shops), mix both powders well and allow the Kuzhambu to boil for a minute and close.

3. Rasam: For ordinary rasam, allow the tamarind solution with tomato cut into small pieces, to boil till the tomatoes get cooked. Then add One full tsp of  MPP with cooked dal and add coriander leaves , season with mustard and close.

4. Garlic Rasam:  Same as ordinary rasam , but finally when you season mustard, add 4 or 5 garlic pearls, fry well in ghee and add to the rasam. If you have patience, grind one tsp of MPP with three garlic pearls and add to the boiling rasam with dal and close.

5. Jeera Rasam:  Allow tamarind solution to boil with fresh coriander leaves till the raw smell goes off, mix one tsp of MPP with 1/2 tsp of cumin powder( available in all stores)and 1/2 tsp of coriander powder, add it to the boiling rasam with just one tbsn of cooked dal, if you want clear jeera rasam to drink in a cup, you need not add cooked dal.No tomato is necessary. This is a winter soup soothing to the throat.

6. Pepper. Jeera Rasam :  The procedure is the same as jeera Rasam but along with jeera powder, add 1/2 tsp of black pepper powder also to give extra strength.

7. Moong dal Koottu: This is called Poricha Koottu in Tamil. Cook split yellow moong dal or masoor dal and keep.You can add cucumber, snake gourd, chow chow or any watery vegetable for this Koottu, Infact you can add the vegetables to the dal and get both cooked together in the pressure cooker. 

Take one cup of gram dal and one cup of urad dal two tsp of black pepper dry fry all together well, and grind into smooth powder and keep. This is K.Podi 1.

To make Koottu when the veg and dal get cooked, take out from cooker, keep on the stove in a very low flame, add 1/2 tsp MPP and 1/2 K.podi1 together,one tbsn of grated coconut and allow it to boil just for two seconds and close. For this season split urad dal and curry leaves in a tsp of ghee, no mustard.

8. Puli (Tamarind)Koottu: This is a best side dish for chappathi besides rice. Usually pumpkin and chow chow are best suited for this. Cook the vegetables with a handful of Bengal gram in the cooker. You can cook Kabuli Channa or raw peanut separately and add to the Koottu. After the vegetables is done, allow it to boil in tamarind solution till the raw smell goes off. 

Take one cup of Bengal gram dal and one cup of urad dal, dry fry both together, add two tsp of raw jeera ( don’t fry jeera) and grind all together to a smooth powder This is K.Podi 2.

Now back to tamarind Koottu, when the tamarind solution has boiled well, add 1/2 tsp of MPP with 1 tsp of K.podi2, with 1/2 tsp of jaggary , one tbsn of grated coconut and mix everything to the Koottu and let it be on the stove just for a minute and close. Season only mustard to this Koottu.

9. Poriyals: All sauted poriyals like potato, raw banana, brinjal, ladies finger, add MPP one or two tsp (depending upon the amount of vegetables) after the vegetables get cooked. Roast well after adding MPP to get a crispy poriyals

10. Kurma or Masala Gravy: Cook all the desired vegetables in the cooker without any dal. 

Mix 1/2 tsp of MPP and K.Podi 1 each with half an inch cinnamon, four cloves, ginger garlic paste, half a tsp saunf, one tbsn of grated coconut and grind into a paste and add to the cooked vegetables, allow it to boil for two minutes and close. Season one tsp of jeera in ghee.Garnish with curry and coriander leaves. After it cools add one tbsn of thick curd to the kurma.

For masala gravy the procedure is the same as kurma but instead of curd add tomato pieces or tomato purée while boiling the gravy.

These are all for quick and easy cooking for senior citizens who are tired of elaborate cooking at that age and for working women when they have to rush to the office after a quick cooking. You should not compare this to your mother’s lovely cooking and some wedding feast.

I think you may feel that I have not added much of onion or garlic in many of the recipes. These are simple
South Indian cooking style recipes. But wherever you feel like adding onion or garlic you may do so, the taste will be to your liking if you add them. That is all. Cooking is really individualistic and with involved interest you can do wonders in cooking. All the best. 

I think if you can make all these recipes one by one on daily basis, you will be crowned as Cooking Queen. All the best.