1,000 Indian Recipes (53 page)

1 tablespoon sesame or peanut oil

10 to 15 dried red chile peppers, such as chile de arbol, broken

2 tablespoons fenugreek seeds

1 tablespoon each: dried yellow split pigeon peas (toor dal), dried yellow split chickpeas (channa dal), dried white urad beans (dhulli urad dal), sorted

1 teaspoon ground asafoetida

¹
⁄
₄
cup shredded, unsweetened, dried coconut

¹
⁄
₂
cup coriander seeds

¹
⁄
₃
cup dried curry leaves

1 teaspoon ground turmeric

1.
In a medium cast-iron or nonstick skillet, heat the oil over medium heat and stir-fry the red chile peppers until a few shades darker, about 1 minute. Add the fenugreek seeds, all the dals, and the asafoetida and stir until golden, about 2 minutes.

2.
Mix in the coconut and stir until golden, about 2 minutes. Then add the coriander seeds, curry leaves, and turmeric, and stir until heated through, about 1 minute. Let cool, then grind in a spice or coffee grinder to make a fine powder. Store in an airtight container in a cool, dark place, about 1 month at room temperature or 1 year in the refrigerator.

South Indian Soup Powder

Rasam Podi

Makes about 1
¹
⁄
₂
cups

Rasams
, a specialty of southern India, are spicy, brothy soups. All
rasams
are typically associated with the specific flavors found in this unique blend of spices. (
Rasams
are often called "pepper-water," because black pepper is a core ingredient.)

Consumed any time of day, even first thing in the morning, they are potent sinus cleansers, and even the "mild" rasams are meant to be hot. This blend will make a spicy
rasam
. Like packaged
sambar
powders, the store-bought
rasam
powders are very hot. At home, you can control the heat of this blend; see the variation below. Caution: Protect your eyes and nose when you roast and grind these spices.

10 to 15 dried red chile peppers, such as chile de arbol, broken

²
⁄
₃
cup coriander seeds

¹
⁄
₄
cup dried curry leaves

3 tablespoons black peppercorns

3 tablespoons dried yellow split pigeon peas (toor dal), sorted

2 tablespoons dried yellow split chickpeas (channa dal), sorted

2 tablespoons cumin seeds

1 tablespoon fenugreek seeds

1 tablespoon cumin seeds

1 tablespoon black mustard seeds

¹
⁄
₂
teaspoon ground turmeric

4 to 6 rice-size pieces asafoetida

In a medium cast-iron or nonstick wok or skillet, roast together all the ingredients, stirring and shaking the skillet over medium heat until fragrant and golden, about 3 minutes. Let cool, then grind in a spice or coffee grinder to make a powder. Store in an airtight container in a cool, dark place, 1 month at room temperature or about 1 year in the refrigerator.

Variation:
Mild Rasam Powder can be made by excluding or reducing the number of red chile peppers. The black peppercorns may be reduced in quantity, but do not omit, because they are essential to this blend.

South Indian Lentil Paste

Dal Podi

Makes about 1
¹
⁄
₂
cups

At the base of this blend are three
dal
s—yellow split chickpeas, yellow split and skinned pigeon peas, and white urad beans—which act not only as flavoring agents, but also as thickeners. Traditionally used in
sambars
(south Indian soupy pigeon pea dishes) and
rasams
(watery south Indian soups), you can also sizzle it in hot
ghee
or oil and then use it as a topping over steamed rice or boiled vegetables.

1 tablespoon peanut oil

¹
⁄
₂
cup dried yellow split chickpeas (channa dal), sorted

¹
⁄
₄
cup dried split pigeon peas (toor dal), sorted

¹
⁄
₄
cup dried white urad beans (dhulli urad dal), sorted

1 tablespoon cumin seeds

10 to 12 dried red chile peppers, such as chile de arbol, broken

¹
⁄
₂
teaspoon ground asafoetida

2 teaspoons salt, or to taste

In a medium cast-iron or nonstick wok or skillet, heat the oil over medium-high heat and stir-fry the dals, cumin seeds, and red chile peppers until a few shades darker, about 2 minutes. Add the asafoetida and stir about 30 seconds. Let cool, then grind in a spice or coffee grinder to make a fine paste. Mix in the salt and store in an airtight container in a cool, dark place, 1 month at room temperature or about 1 year in the refrigerator.

South Indian Coconut Chutney Powder

Chutni Nariyal Podi

Makes about 1
¹
⁄
₂
cups

Sprinkle over rice or steamed, microwaved, or grilled vegetables, or broiled fish or chicken. Mix it with plain yogurt, adding salt as necessary, to make an almost instant coconut chutney.

1 cup grated fresh or frozen coconut or shredded unsweetened dried coconut

2 tablespoons each: dried split pigeon peas (toor dal), dried white urad beans (dhulli urad dal), dried yellow split chickpeas (channa dal), sorted

6 to 10 dried red chile peppers, such as chile de arbol, broken

¹
⁄
₄
cup coarsely ground dried curry leaves

1 teaspoon ground asafoetida

1 to 2 tablespoons tamarind powder

1 tablespoon ground jaggery (gur) or dark brown sugar

1.
In a medium cast-iron or nonstick wok or skillet, roast the coconut, all the dals, red chile peppers, and curry leaves over medium heat, stirring and shaking the pan until golden, about 4 minutes.

2.
Add the asafoetida, stir 30 seconds, and remove from the heat. Mix in the tamarind powder and jaggery. Let cool, then grind in a spice or coffee grinder until as fine a powder as possible. Mix in the salt and store in an airtight container in a cool, dark place, about 1 week at room temperature or about 1 year in the refrigerator.

South Indian Chutney Powder

Chutni or Thenga Podi

Makes about 1
¹
⁄
₂
cups