The air was full of spices… ~ Frances Hodgson Burnett
Prep day to replenish all my Podis or powders. For each dish in Indian Cooking there’s a sepcific melange of spices. Though best when made fresh and used in cooking, life gets in the way and does not give us this luxury. So I land up making a fresh batch as and when they get over which makes daily cooking quick.. and the aromas fill the whole house all day !
Featured is a blend of spices for a very TamBrahm soul food dish called Milagu Kuzhambu – a spicy pepper stew, very good for digestion and best eaten with rice and dry roasted papad
Recipe
Brown and coarsely powder
4t sp whole black pepper
4 Dried red chillies
4 Byadagi Chillies
4 tsp Thur Dal
4 tsp Chana Dal
4 tbsp coriander seeds
2 tsp cumin seeds
20 curry leaves
Dilute 2 tbsp to 3 tbsp of above in 4 cups of water ,depending on your spice level
Add 1 tsp Salt
1/2 tsp Turmetic
1/2 tsp Asafoetida
1 tbsp Swad Tamarind pulp
Bring to boil and then simmer till it reaches a thick soup like consistency.
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