Basic Masala Powders

Every family has their own different recipes for the basic powders used in everyday cooking. The following are my Grandmother’s. My Mom and her sisters also follow the same. There may be variations in the amount of the ingredients used, by different people. I feel that makes cooking more interesting. That may also be the reason why kids sometimes embarrass their parents by eating things they normally never eat at home, when visiting other people:-)

Different blogs have different recipes. I think it would be great to try different powder recipes, experiment on a spouse,  and stick with the one that gets the most compliments for your cooking.

Saarina PuDi

The powder used for making everyday Saaru( Rasam) is ‘Saarina Pudi’, also called ‘Menasina Pudi’. It is also an essential part of other recipes.


1. Coriander Seeds- 1 measure( generally Paavu in Kannada)

2. Red Chilies- 1/2 measure Byadgi+ 1/2 measure Guntur, (broken into small pieces)

3. Fenugreek seeds( Menthya)- 2 Tsp( Approximately 1/4 fistful)

4. Cumin Seeds( Jeerige)- 2 Tsp ( Approximately 1/4 fistful)

5. Whole black pepper( MeNasu)- 2 Tsp( Approximately 1/4 fistful)

6. Mustard seeds( Sasive)- 2 Tsp

7. Asafetida( Hing)- 1/2 Tsp

8. Curry leaves- 10 Sprigs

9. Oil- 2 Tsp


Mix all the ingredients, add the oil and stir well. Spread on a plate. Microwave on high for 2 to 3 minutes, checking to make sure the ingredients do not burn. Cool well, and powder. Store in an airtight container.

HuLi PuDi

The powder used for making ‘HuLi’ or Sambhar is ‘HuLi pudi’.


1. Urad Dal- 1 Measure( Pav)

2. Channa Dal- 1 Measure( Pav)

3. Dry grated coconut( Kobbari)- From 1 1/2 Coconuts

4. Coriander Seeds- 4 Measures( Pav)

5. Cinnamon Stick- Approximately about 50 Gms

6. Fenugreek Seeds- A fistful

7. Red Chilies- 2 Measure ( Pav)

8. Peppercorns- 1 Tsp

10. Asafetida- 1/4 Tsp

11. Curry Leaves- 3 to 4 Sprigs


Mix the dals well with a teaspoon of oil, and roast in the microwave for about 2 to 3 minutes, checking to make sure they don’t burn. Follow the same procedure for all the other ingredients. The Coconut can be heated for just about a minute Or, all the ingredients can be roasted separately  in a kadai with a few drops of oil. Cool well, Powder and store.

Vangibhath PuDi( Palyada PuDi)

This is one of the powders I use most for cooking. It can be used to make curries with different kinds of vegetables, and also used for making rice Bhath with various vegetables.


1. Urad Dal- 1 Measure( Pav)

2. Channa Dal- 1 Measure( Pav)

3. Cinnamon- 1 1/2 to 2 of the long sticks we get here in the US( Approximately 50 Gms)

4. Cloves- 10 to 12

5. Whole  Cardamom pods- 2 to 3

6. Dry grated Coconut- from 1 1/2 Coconuts

7. Fenugreek Seeds- 2 Tsp

8. Coriander seeds- 1/2 measure( Pav)

9. Whole red Chilies- 1 1/2 Measure( Pav)


Follow the same method as for HuLi Pudi……………..

One thought on “Basic Masala Powders

  1. Hi Roopa,

    Belated happy ugadi to you n ur family.

    Thank you very much. Hey, I did try togare beele holige on Ugadi, really it was very tasty n easy too. I used to prepare it by using kadale beele but here I was thinking, rubboke een maadodu anta?? Mixer alli chennagi barolla, when I tried this really I felt very glad n my hubby liked it too. Thank you once again Roopa.

    Haaaaaaa chitranna pudi, idanna kalasannada pudi anta nu karitaare. Kadale beele, uddina beele, menasina kaayi etc haaki maadtaare but i dont know the measure. Palyada pudi anta nu antaare.

    Thanks in advance.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s