Ingredients
Red chillies – 1 cup
Toor gram dhal – 2 cups
Horse gram dhal – ½ cup
Coriander seeds – 2 teaspoon
Asafoetida – to taste
Rock salt – to taste
Method
a) Fry dry red chilli with little oil.
b) Fry all other items without oil seperately.
c) Fine grind all items.
Ingredients
Urad dhal – 1 cup
Red chillies – ½ cup
Asafoetida – 1 teaspoon
Rock salt – 1 tablespoon
Method
a) Fry dry red chilli with little oil.
b) Fry all other items without oil seperately.
c) Fine grind all items.
Ingredients
Curry Leaves – 4 cups
Urad dhal – 1 cup
Red chillies – ½ cup
Asafoetida – 1 teaspoon
Rock salt – 1 tablespoon
Method
a) Fry dry red chilli with little oil.
b) Fry all other items without oil seperately.
c) Fine grind all items.
Ingredients
Coriander seeds – 1 cup
Red chillies – 2 cups
Curry leaves – ¼ cup
Rock salt – 1 tablespoon
Method
a) Fry dry red chilli with little oil.
b) Fry all other items without oil separately.
c) Fine grind all items.
Ingredients
Chana dhal – 1 cup
Urad dhal – 1 cup
Dry Red chilli – 2 cups
White Sesame seeds – 1 cup
Curry leaves – 1 cup
Rock Salt – 1 tablespoon / Powder salt – 1 tablespoon
Method
a) Fry dry red chilli with little oil.
b) Fry all other items except sesame without oil seperately.
c) Fry sesame seeds without oil in the end.
d) Coarse grind (like rava) all items except sesame first; later add sesame to the mixture and grind again.
[If sesame oil is added early, it leaves oil and creates lumps in the powder!]
Ingredients
Chana dhal – 1 cup
Urad dhal – 1 cup
Dry Red chilli -2 cups
Fenugreek seeds – ¼ cup
Coriander seeds – 1 teaspoon
Mustard – 1 teaspoon
Method
a) Fry red chilli with oil.
b) All other items to be fried separately without oil.
c) Coarse grind (like rava)the items together. Powder should turn out in golden color.
Ingredients
Red chilli – 500g
Coriander seeds – 250g
Toor dhal – 100g
Chana dhal – 100g
Urad dhal – 50g
Mustard – 50g
Black pepper corns – 50g
Jeera – 50g
Fenugreek seeds – 50g
Method
Sun dry above items together and machine powder this. Do not fry.
Ingredients
Coriander seeds – 200g
Dry red chillies – 100g
Black Pepper corns – 50g
Jeera – 50g
Toor dhal -25 g
Method
a) Fry coriander seeds without oil. Once done (when the aroma begins), switch off heat and add jeera and black pepper corns along with coriander seeds. Leave it for a minute or two.
b) Fry toor dhal without oil separately.
c) Fry red chillies with very little oil.
d) Fine grind the above items all together. Powder will be a bit dark in color.
Ingredients
Coriander seeds – 200g
Dry red chillies – 400g
Methi seeds – 20g
Method
a) Fry dhal and seeds without oil separately.
b) Fry red chillies with very little oil.
c) Fine grind the above items all together. Powder should be in golden color.
d) Add small teaspoon mustard – fry and grind it for better taste.
Ingredients
Spinach – 1 packet / 2 bundles or Black Nightshade palya
Black pepper corns – 2 teaspoon
Red chillies – 2 Nos.
Idli rice – 2 teaspoon
Big onion – 1 Nos.
Tomato – 1 Nos.
Salt – to taste
Tempering
Mustard – 1 teaspoon
Oil – 1 teaspoon
Method
a) Fry red chillies, pepper & idli rice without oil until the rice starts to splutter.
b) Coarse grind the fried items to powder form.
c) In a pan (on medium flame), add oil & mustard.
d) As the mustard splits, add onion (cut length wise), tomato & cut spinach.
e) Leave this on flame, until the spinach is cooked along with onion & tomato.
f) This is a dry recipe – no water content should be present at the end of this recipe.
g) Add salt & ground mixture to the cooked spinach.
h) Leave this on flame for 2 mins.
Ingredients
Spinach – 1 packet / 2 bundles
Toor dhal – ½ cup
Red chillies – 4 Nos.
Salt – to taste
Asafoetida – pinch
Tempering
Mustard – 1 teaspoon
Oil – 1 teaspoon
Method
a) Soak
b) Strain the water from dhal, coarse grind the dhal with little salt & asafoetida.
c) Cut spinach into small pieces.
d) Cook the spinach with little salt on medium flame with little water.
e) Keep a pan on medium flame, add cooked spinach to the pan with tempering.
f) Leave this on flame until the spinach becomes dry from water.
g) Transfer this to a separate bowl.
h) In the same pan, add oil and mustard, once the mustard splits, add the ground dhal mixture to this.
i) Leave this on flame until the water is absorbed from dhal and the dhal becomes dry and separate.
j) Now, add the spinach mixture to the pan.
k) Remove this from flame after 5 mins.
Ingredients
Spinach – 1 packet / 2 bundles
Shallots – 10 Nos.
Green chilli – 4 Nos.
Tempering
Mustard – 1 teaspoon
Urad dhal – 1 teaspoon
Asafoetida – pinch
Salt – to taste
Oil – 1 teaspoon
Method
a) Cut spinach into small pieces.
b) Keep a pan on medium flame, add tempering with all items.
c) To this tempering, add shallots & green chillies. Leave this on flame, shallots becomes golden brown in color.
d) Add spinach, sprinkle little water & salt. Allow this to cook for few mins.
This recipe will be tasty with rice.
Ingredients
Spinach – 1 packet / 2 bundles
Dry red chilli – 3Nos.
Black Pepper seeds – 2 teaspoon
Tomato – 2 Nos.
Coconut scrapings – 1 cup
Cooked toor dhal – 1 cup (Medium consistency)
Tempering
Mustard – 1 teaspoon
Urad dhal – 1 teaspoon
Asafoetida – pinch
Salt – to taste
Oil – 1 teaspoon
Method
a) Fine grind – coconut scrapings, red chilli, black pepper with little water.
b) Cut spinach into small pieces.
c) Keep a pan on medium flame, add spinach, tomato with little water and allow this to cook.
d) Add salt, asafoetida, ground masala and cooked toor dhal to spinach.
e) Allow this on flame for 5 mins until it loses raw smell.
f) In a separate pan, add tempering – mustard, urad dhal,
g) Add the tempering to the cooked spinach.
Ingredients
Spinach – 1 packet / 2 bundles
Dry red chilli – 5 Nos.
Cumin seeds – 1 teaspoon
Coconut scrapings – 1 cup
Cooked toor dhal – 1 cup (Medium consistency)
Tempering
Mustard – 1 teaspoon
Urad dhal – 1 teaspoon
Asafoetida – pinch
Salt – to taste
Oil – 1 teaspoon
Method
a) Fine grind – coconut scrapings, red chilli, cumin with little water.
b) Cut spinach into small pieces.
c) Keep a pan on medium flame, add spinach with little water and allow this to cook.
d) Add salt, asafoetida, ground masala and cooked toor dhal to spinach.
e) Allow this on flame for 5 mins until it loses raw smell.
f) In a separate pan, add tempering – mustard, urad dhal,
g) Add the tempering to the cooked spinach.
Ingredients
Red/green Spinach – 1 packet / 2 bundles
Fenugreek leaves (Menthya soppu) – 1 packet / 1 bundle
Green chillies – 6 Nos.
Dry red chilli – 1 No.
Tamarind juice – 1 cup
Turmeric powder – 1 teaspoon
Cooked toor dhal – 1 cup (Medium consistency)
Tempering
Mustard – 1 teaspoon
Fenugreek – 1 teaspoon
Asafoetida – 1 teaspoon
Salt – to taste
Oil – 1 teaspoon
Method
a) Cut spinach & fenugreek leaves into small pieces.
b) Heat the oil in a pan on medium flame.
c) Add mustard, fenugreek & asafoetida with green chillies & red chillies.
d) Include spinach to the pan with little water. The pan should not be closed during this recipe.
e) After 5 mins/spinach is completely cooked, add salt, cooked dhal & turmeric powder. Allow this to boil for 5 mins.
f) Add tamarind juice to the pan.
g) Remove this from heat once the mixture takes to medium consistency.
