Taste Maker powder is a name founded by me as this homemade powder enhances the taste of many Rice Varieties, Sambar, Pitlais etc.
The method of preparing this powder is a great contribution to me from my mother in law.She used to add this powder to Puliodharai in the end.In those days chillies were ground daily in the Ammi for Sambar and Kuzhambus.No Sambar Powder was sold in the shops.Not even plain Chilly powder.Everything has to be prepared at home. My mother prepared a somewhat similar powder by roasting the ingredients and powdering them in the Ural.She added it to Sambar in the end.
The present generation cannot imagine even a petty shop without the Masala Powders.After a few decades, Ammi, Attukal, Ural and Thiruvai can be found only in small regional museums like the one in Waynad.
This powder gives a very good taste when added finally to Puliodharai, Cabbage Rice, Mangai Sadham, Thengai Sadham etc.
This powder enriches the taste of Sambar very much.A very rich Bisbela can be cooked within 30 mins. with this powder.Pitlais can be made fast with this powder.
Ingredients :
Coriander seeds 2 cups
Red chillies 8
Channa dhal / Kadalai Paruppu 2 tbsp.
Fenugreek 2 tsp.
Hing 1/2 tsp.
Method :
1 Heat a thick bottomed Tawa and dry roast all ingredients except Hing and Fenugreek.
2.Add them a little later and stir continuously till the Coriander starts turning red giving
an aroma. Let them cool.
3. Powder them finely in a mixer and store in an airtight container
The method of preparing this powder is a great contribution to me from my mother in law.She used to add this powder to Puliodharai in the end.In those days chillies were ground daily in the Ammi for Sambar and Kuzhambus.No Sambar Powder was sold in the shops.Not even plain Chilly powder.Everything has to be prepared at home. My mother prepared a somewhat similar powder by roasting the ingredients and powdering them in the Ural.She added it to Sambar in the end.
The present generation cannot imagine even a petty shop without the Masala Powders.After a few decades, Ammi, Attukal, Ural and Thiruvai can be found only in small regional museums like the one in Waynad.
This powder gives a very good taste when added finally to Puliodharai, Cabbage Rice, Mangai Sadham, Thengai Sadham etc.
This powder enriches the taste of Sambar very much.A very rich Bisbela can be cooked within 30 mins. with this powder.Pitlais can be made fast with this powder.
Ingredients :
Coriander seeds 2 cups
Red chillies 8
Channa dhal / Kadalai Paruppu 2 tbsp.
Fenugreek 2 tsp.
Hing 1/2 tsp.
Method :
1 Heat a thick bottomed Tawa and dry roast all ingredients except Hing and Fenugreek.
2.Add them a little later and stir continuously till the Coriander starts turning red giving
an aroma. Let them cool.
3. Powder them finely in a mixer and store in an airtight container
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