Powder

6 articles

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Molga pudi

Wednesday, Sep 30, 2026

Ingredients

IngredientQuantity
Urad Dhal250 gms
Chana Dhal125 gms
Toor Dhal1 teaspoon
Black Sesame2 table spoons
White Sesame2 table spoons
Chillies70–75 gms (approximately)
Hing (asafoetida)1 teaspoon
Saltto taste

Method

Roast all the items separately.

  1. Roast Chillies.
  2. Roast Urad Dhal to light brown.
  3. Roast Chana Dhal and Toor Dhal to golden brown.
  4. Roast Black Sesame till it splutters.
  5. Roast White Sesame till it splutters.
  6. Fry Hing with a little oil. Add the chillies to the hot pan.

Grind

a) Chillies, salt and sesame to a fine powder. b) Add the dhal and grind to a fine powder. Use a sieve to separate the coarse grains; grind them to a fine powder. Mix well to form a uniform texture. Store in an airtight container.

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1 minute read
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Chutney Powder (Mysore Style)

Wednesday, Sep 30, 2026

Ingredients

IngredientQuantity
Chana Dhal¼ cup
Urad Dhal¼ cup
Guntur Chillies25 gms, cut and sun‑dried
Byadagi Chillies25 gms, cut and sun‑dried
Curry leaves, dried1 cup
Tamarindlemon size
Grated dry coconut¾ cup
Hing½ tsp
Saltto taste
Oil (for frying dhal)½ tsp

Method

  1. Into a thick‑bottom kadai, add the dhal and ½ tsp of oil. Roast on medium heat till they turn light brown. Add the chillies and roast for 4–5 minutes till crisp. Add the curry leaves, hing and tamarind. Roast for another minute. Turn off the heat. Let it cool.
  2. Grind to a fine powder. Transfer it to a plate.
  3. Grind the dry coconut.
  4. Mix with the powder thoroughly.
  5. Put through the mixer again so that they blend to a uniform powder.
  6. Store in an airtight jar.

Use

  • Savour with dosa, rice, roti or idli.

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1 minute read
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Peanut Chutney Powder (North karnataka Style)

Wednesday, Sep 30, 2026

Ingredients

IngredientQuantity
Peanuts1 cup
Garlic8–10 cloves
Cumin1 teaspoon
Saltto taste
Curry leaves½ cup, cleaned and dried
Tamarinda small quantity
Byadagi Chillies5–6
Guntur Chillies2–4

Method

  1. Dry‑roast peanuts till light brown. De‑skin by rubbing in a towel and blowing away the skin of the peanuts.
  2. Dry‑roast cumin. Add a few drops of oil and roast till the red chillies are crisp. Add curry leaves and tamarind. Turn off the heat. Let it cool.
  3. Into a mixer jar, first grind the chillies, cumin, garlic and tamarind. Transfer it to a plate.
  4. Next, grind the roasted peanuts to a powder. Stop, mix and grind every few seconds so that you get a uniform texture.
  5. Mix the ground chillies, garlic, tamarind and salt and grind to form a uniform chutney powder. 6 Store in an airtight container.

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1 minute read
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Rasam Powder

Wednesday, Sep 30, 2026

Ingredients

IngredientQuantity
Guntur Chillies500 gms
Byadagi Chillies500 gms
Dhaniya (small)500 gms
Mustard100 gms
Methi Seeds100 gms
Cumin Seeds100 gms
Black Pepper100 gms
Curry Leaves (dried)50 gms
Hing / Asafoetida1 gms
Turmeric6–8 pieces, or 1 tablespoon of powder
Oil2 table spoons

Method

  1. The rasam powder is preferably prepared during summer, when the sun’s heat is high and dry.
  2. All the items have to be sun‑dried and kept separate.
  3. Break the chillies into 1–2" pieces. Separate the chilli seeds.
  4. Fry all the items separately using a little oil. Let it cool.
  5. Grind to a fine powder and store in an airtight container.

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1 minute read
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Sambar Powder

Wednesday, Sep 30, 2026

Ingredients

IngredientQuantity
Chana Dhal¼ cup
Urad Dhal¼ cup
Methi Seeds1 teaspoon
Pepper1 teaspoon
Cinnamon2" piece
Guntur Chillies50 gms
Byadagi Chillies50 gms
Curry Leaves50 gms of dried leaves
Dhaniya (coriander seeds)100 gms
Oil (for frying)1 teaspoon

Method

  1. Cut and sun‑dry the chillies and dhaniya.
  2. Heat a thick‑bottom kadai and fry Chana Dhal with a little oil. After a few minutes, add Urad Dhal and pepper. Fry for a few minutes; add methi seeds and chilli seeds. Finally, add the rest of the ingredients and fry till the chillies are crisp, on low heat.
  3. Turn off the heat. Let it cool.
  4. Grind to a fine powder and store in an airtight container.

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1 minute read
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Vangi Bath Powder

Wednesday, Sep 30, 2026

Ingredients

IngredientQuantity
Chana Dhal50 gms / ¼ cup
Urad Dhal50 gms / ¼ cup
Dhaniya (coriander seeds)50 gms / ½ cup
Guntur Chillies50 gms
Byadagi Chillies50 gms
Cardamom (Elaiachi)4 nos
Cinnamon (Chakke)2 pieces / 5–6 nos
Cloves (ಲವಂಗ)5–6 nos
Nutmeg (ಜಾಯಿಕಾಯಿ)½ piece
Khaskhas / Poppy seeds(ಗಸ ಗಸೆ)1 teaspoon
Oil (for frying)1 teaspoon

Method

  1. Chillies and Dhaniya should be sun‑dried. Break the chillies into 1–2" pieces and separate the seeds.
  2. Into a frying pan / thick‑bottom kadai, add Chana Dhal and a few drops of oil. After frying for 3–5 minutes, add Urad Dhal. Keep frying till all the dhal(s) turn golden brown.
  3. Add the rest of the ingredients and lower the heat.
  4. Fry for another few minutes and turn off the heat. Let it cool.
  5. Grind to a fine powder and store in air tight jars / containers
  6. This can be used for vangibath and different kinds of subzis

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1 minute read

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Namaskara and welcome! Alt text

Namaskara, and welcome my dear children.

I’m Jyothi Ramesh. A grandmother, a retired teacher, and someone who still believes the best conversations happen over filter coffee.

I have two children and three grandchildren, and like every grandmother, there’s one thing that quietly keeps me up at night. Will they remember how amma’s rasam actually tastes? Will someone, someday, know how to make bisi bele bath the way it’s supposed to be made, not from a packet, but with time and love and a little bit of stubbornness?

That’s why this page exists.

I’m not writing these recipes for the world. I’m writing them for my own family first, and for anyone else who feels the same pull toward home. Every dish here comes from my kitchen, tested over years, sometimes decades. Nothing fancy, just food that means something.

If even one grandchild, mine or yours, ends up making filter coffee the right way because of this little website, I’ll consider it a life well spent.

ಬನ್ನಿ, ಕುಳಿತುಕೊಳ್ಳಿ, ಒಟ್ಟಿಗೆ ಏನಾದರೂ ಅಡುಗೆ ಮಾಡೋಣ.. (Come, sit, and let’s cook together.)

With love, Jyothi Ramesh