Kari Powder

Kari Podi(powder) is a dry ground mixture that can be used in a variety of dishes like Rasam, Pitlai (thicker version of Sambhar), Ennai Kathirikkai Kozhambu, Sambhar, dry vegetable roasts (like eggplant or tindora/kovakkai).
You can make this beforehand, and just add the required amount when making one of the above dishes.

Ingredients

Channa Dhall (kadala paruppu) - 2 tsp
Red Chillies (chaeppu milagai) - 4-5
Coriander seeds (Dhaniya) - 3 tsp
Split Urad Dhall (Odacha Uluntham paruppu) - 2 tsp


One time use:
The above measurements are for one-time use.
If you are making it for one-time use, you can heat oil and roast the above ingredients. Once the lentils have turned little darker, turn off the heat and let it cool down.

Coarse grind these ingredients with fresh coconut in a blender/mixer. Add little water and make a paste. This paste can be added to make Pavakkai Pitlai, Sambhar, Kootu etc. Add a teaspoon of black pepper with the above ingredients to make Mysore Rasam.


For stocking:
Multiply the measurements to make larger quantity and stock.
Dry roast(No Oil) the ingredients in a pan. Turn off the heat when the lentils have turned little darker. When roasting, keep on medium low to prevent the ingredients from getting burnt. Let the ingredients cool down for a bit. Dry grind the ingredients to form a coarse powder.
This can be used to make Vegetable dry roast, especially eggplant and tindora.
This dry powder can also be used as described in "one-time use" section.