Kandi Podi / Toordal Powder

Ingredients

10-15 Red chillies
1 cup toor dhal(dry)
1/2 cup chana dal or 1 cup Dahlia (fried chana dal)
3-4 garlic cloves
Few curry leaves
pinch of Hing

Method:

1. Add red chilli whole (depending upon your taste buds)
2. Add 1 cup of Dry toor dal
3. Add few cumin seeds, dry roast them till the toor dal is slight reddish in color
4. Add either 1/2 cup of channa dhal OR Add 1 cup of Dhalia
5. Add 3-4 cloves of Garlic
6. Add curry Leaves (optional)
7. Make sure that all the ingredients are nicely cooked in a very slow flame, to ensure, just fold the red chili and it should break into pieces in no time. If all the ingredients are cooked good they can be powdered easily.
8. Switch off the flame and let it cool for 10 mins
9. Grind them into a fine powder.

Palli Podi / Ground nut powder

Ingredients:

Coriander Seeds - 1 tsp
Cumin Seeds 1Teaspoons
Chilli powder 1/2Cup
Peanuts - Preferrably Without Skin 2Cup
1 Big Garlic Flakes 2 Cloves
Salt

Method:

1. Dry roast Cumin seeds and Coriander seeds separately till nice aroma comes out from it.
2. Dry roast Peanuts
3. Now add dry roasted coriander seeds, cumin seeds, chili powder, roasted peanuts, garlic, salt into a blender and blend it into a powder
4. now serve the powder in hot rice with ghee or with idly dosa

Curry leaf powder / karivepaku podi

Ingredients:

1/2 cup Chana dal
1 bag Curry leaves
few Garlic(optional)
4-5 number Green chilies (chopped)
1/2 + 1/2 tsp Methi seeds and cumin seeds
1 tsp Mustard seeds
1 tbsp Oil
1 tbsp peppercorns
to taste Salt
few piece tamarind

Method:

1. In a pan heat oil.Add mustard seeds,methi & cumin seeds & mix them. 
2. Add chana dal, peppercorns,tamarind & cook all of them on low heat.
3. As chana dal gets the color, add green chilies & garlic.Cook till chilies become dry.
4. Once green chilies starts drying, add curry leaves & hing powder.Cook on a low heat till curry leaves dry out. 
5. Add a pinch of salt & allow the mixture to cool down.
6. Blend the mixture & add salt to the powder if required

MAKING OF GINGER GARLIC PASTE

Ingredients:-

Ginger root - 150 grams
Garlic - 150 grams
Turmeric - a pinch

Method:-

1. Scrape the skin from the Ginger root. Wash it and cut it into chunks. Keep it aside. Peel Garlic.
2. Put the ingredients in a blender. Add a little water, just enough to help in the grinding.
3. Store in a clean airtight jar.
4. To increase shelf life of the paste, use a little oil instead of water in step 2.