Preparing the basic masala powders is the key element for a successful Indian recipe. Homemade masala is always pure and inexpensive. Sometimes we may be tempted to buy a readymade powder, but the taste would be quite different than our home version. So I try to make all powders other than chilly powder at home here (I don't know to handle that hot flavor). In Chennai preparing the powders is very easy because of the availability of Sunlight and proximity of grinding mills. But here we have to employ some more techniques to get our own masala.
While growing up I had seen mom preparing turmeric powder, idly podi, coriander powder, sambar powder, curry masala powder, chilly powder, paruppu podi, Soapnut hair wash powder (Shikakai), bathing powder and many other powders on a regular basis, as if it is a ritual:) I used to mock at her for her dedication, but now I understand the necessity:)
At that time we used to have 2 helpers for her....always one trustworthy lady from our village to stay with us and one from our locality for bigger tasks on hourly basis. Mom would buy bulk quantities of basic ingredients, dry them in Sunlight and our local maid would take it to a dry grinding mill to powder them. The masalas would last long up to 3 or 4 months.
Here is the basic coriander powder we use in Tamilnadu or any Indian recipe.
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| Homemade Coriander powder. |
Ingredients:
Coriander seeds - 1 lb
Method 1 (small batch):
Take the coriander seeds in a
winnowing pan (sulavu / muram) and separate the chaff from seeds.
Heat a thick bottom wok.
Put one cup of coriander seed, reduce flame to minimum and fry for 1 minute (till it gets crispy).
Don't let it brown for Tamilnadu recipes, as we need a tender smell of coriander just like Achi's masala. Take it out.
Just like that repeat in small batches for the remaining coriander.
Spread the coriander on a newspaper and let it cool.
Powder it in a mixie , let cool completely and store in airtight container.
This is the method I employ for smaller batches of coriander without drying in Sun.
Method 2 (traditional):
Coriander seed - 2 kg.
Take the coriander seeds in a
winnowing pan (sulavu / muram) and separate the chaff from seeds.
Sundry the coriander seeds for 10 hours (till it turns crispy) .....from morning to evening.
Dry grind it to a fine powder in a nearby mill.
Before grinding it in a mill, make sure that they haven't put anything with lot of flavor for the previous person...that smell will stick to ours:) Mom would suggest us to wait till it is clean or would grind wheat / rice before giving our masala items:)
After bringing it home, immediately spread it on newspapers and let the powder gets cool completely (otherwise the powder turns brown).
Store in airtight containers.
Once in a month keep the containers in hot Sunlight for 10 hours to avoid pests.
Note:
Use this coriander powder in any kulambu, fries, Sambar as per recipe.
The ratio between coriander powder and chilly powder in most of my cooking is 3:1.
This is the purest form of fresh coriander powder and it makes every recipe delicious.
