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The following recipes are ready to mix and eat powder which are generally kept in South Indian houses. They are mixed with plain white rice with little ghee or oil, while eating.

Mixed with curd forms a tasty chutney can be had with idly, dosa. Can also be added to curries to enhance the taste and texture.

DHAL MIX:

Ingredients:

• Bengal gram dhal - 1 cup
  
• Red gram dhal - 1 cup
• Green gram dhal - 1 cup
• Black gram dhal - 1 cup
• Soya dhal - 1/4 cup
• Red chillies - 25
• Curry leaves - 2 tbsp
• Garlic - 8 flakes
• Black Pepper - 2 tsp 
• Asafoetida - 1/2  tsp
• Oil - 1 tbsp
• Tamarind - small gooseberry sized
• Salt to taste

Method:

Fry each dhal separately in hot pan, in medium flame with 1 tsp of oil, till light brown.

Fry red chillies and curry leaves in 1 tsp of oil.

Allow everything to cool. Pound it well. At the end add salt, tamarind and garlic flakes, asafoetida, and black pepper. powder well till everything is mixed. Allow it cool.

Keep in air tight container. Store in refrigerator.

 

MIND LEAVES POWDER:

Ingredients:

• Mint leaves - 1 cup
• Curry leaves - 2 tbsp
• Black gram dhal - 1 tbsp
• Sesame seeds - 3 tsp
• Red chillies - 8 to 10 
• Mustard seeds - 1 tsp
  
• Asafoetida - 1/2 tsp
• Garlic - 8 flakes
• Tamarind - small gooseberry sized
• Salt to taste

Method:

Dry roast mint leaves and curry leaves till it becomes crisp. Remove from fire and powder it.

Dry roast black gram dhal, sesame seeds, garlic and red chillies separately in little oil. Powder everything together.

At the end add mint leaves powder, salt, tamarind and asafoetida.  Pound well . Keep in air tight container. Store in refrigerator.

 

FRESH COCONUT POWDER:

Ingredients:

• Grated fresh coconut - 1 cup 
• Onion - 1 
  
• Red chillies - 10
• Black gram dhal - 1/2 cup
• Bengal gram dhal - 1/2 cup
• Green gram dhal - 1/4 cup
• Asafoetida - 1 tsp
• Garlic - 8 flakes
• Tamarind - small gooseberry sized
• Oil or ghee - as required
  
• Salt to taste

Method:

Heat 2 tsp of oil or ghee and fry grated coconut till light brown in colour.

Dry roast the dhals separately till brown. Fry red chillies, tamarind and garlic in little oil.

Add salt and asafoetida  at the end. Mix gently with sliced fried  onion and store in refrigerator.

Note:

This powder can be kept for  8 to 10 days.