The search for perfect curry powder began when we caught the whiff of mouth-watering parotta salna (flaky flat breads with curry) emanating from the “parotta shop” on our way back home from school in the evenings. After several trials of various curry powders available in the local market, my brother found Karunanidhi curry masala closely racing behind the one used in parotta shops. In those days curry powders were sold in small packs of 5 or 10 grams and it was recommended to add a pinch of curry powder even for the large quantity of curries. Nowadays curry powders are available in 50 or 100 grams and it recommends to use 2 teaspoonfuls (10 grams) of curry powder.
Idli milagai podi is an indispensable condiment in every south Indian’s pantry. I find idli podi satisfying only when I could feel the coarse grits inside my mouth, and hence I do not like to use the finely powdered store-bought idli podi. We use roasted rice for its sandy texture, roasted asafoetida & raw garlic for the wonderful aroma that brings everyone to the kitchen while powdering it.
Horse gram or kollu is a humble bean with amazing health benefits. Horse gram is normally recommended by Ayurvedic practitioners for weight loss, to control cholesterol, treat jaundice & menstrual problems and also to keep us warm during winter. The best way to include horse gram idli powder (kollu podi) into our diet is by adding a teaspoon of horsegram idli powder into a cup of buttermilk as it helps to reduce the body heat generated by horse gram.