Spices are used in different forms in cooking and they blend with foods to extract nutrients and also bind them to a palatable form. Some spices are added at the end that enhances flavour and taste. These Spices are usually tempered with ghee or oil and added whole or ground. 

This Homemade Sabji/ Sabzi Powder is one such ingredient that is fragrant and a must have in your kitchen. Here is the step wise recipe..... 

Cooking Time : 5 min


Coriander Seeds ------------------------ 3 tbsp
Gram Dhal ------------------------------ 2 tbsp
Urad Dhal ------------------------------- 2 tbsp
Tamarind -------------------------------- Small gooseberry size
Compounded Asafoetida ------------- A small piece
Dried Red Chillies --------------------- 7 to 8
Rock Salt -------------------------------- To taste
Jaggery ----------------------------------- 1 tsp
Sesame Oil ------------------------------- 1 tbsp

  • Heat Sesame Oil in an Indolium Kadai and fry the compounded Asafoetida first. Then add the rest of the ingredients except the Salt and Jaggery and fry till a nice aroma wafts.

  • Remove the Kadai from the flame and transfer the contents to another plate or bowl. The spices and dhlas will turn red with the inherent heat.
  • When it cools down add Salt and Jaggery and grind it into a coarse powder in a mixture. 
  • Store this powder in an airtight container/ glass jar and use as and when required.

  • Always refrigerate the container as the ingredients are seasoned with oil. If the oil turns rancid then the powder loses quality.
  • This Mel podi ( That is how we call it) tastes excellent with Eggplants, Potatoes, Tender Green Bananas, Yam (சேனைக்கிழங்கு)  and Colocassia ( சேப்பன்கிழங்கு) . 
  • The quantity mentioned in the recipe will give you enough powder for two cooking sessions.


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