Recipes for Powders that can be stored.

Saaru or Rasam Powder.
Saaru is an essential part of a meal in most homes in the South.
Incredents;- 100 grams---- dry cillies, 75 grams---- Coriander seeds, 25 grams--- Fenugreek seeds, 25 grams---- Cumin seeds, one table spoon each of---- Pepper, chana dal and mustard, 4 Sprigs of curry leaves, A ground nut size Asophotida{hing}.
In a frying pan put a little oil and fry the coriander and the chillies till the coriander seeds start to splutter, like wise fry all the other incredents one by one. Fry the curry leaves till they are crisp. When all the incredents are cool grind to a fine powder.
This powder can be stored for more than a month.
To prepare the saaru, boil half a cup of tuvar dal in preasure cooker till well cooked. soak a lemon size tamarind and squeeze the pulp. In a suitable vessel pour in the tamarind pulp, three teaspoons saaru powder, salt, a little jaggery, and a few curry leaves and bring to boil. When the raw smell of tamarind dissappears add the boiled dhal and add enough water to suit your need of the saaru. boil for five minutes and seoson with hing and mustard seeds.
------------------------------------------------------------
SAMBAR/HULI
For the powder incredents:- Dry red chillies---- one cup
Dhania seeds------one cup
Methi seeds------ one table spoon
Chana dal ------- one table spoon
mustard-------- a little
Dry coconut Desicated--- one cup
Fry the chillies and dhania till the dania starts to crackle and the dania emits a good smell. fry the methi and the chana dal seperatly till golden. Fry mustard seeds till it changes colour and fry the dry coconut till it turns pink. keep the coconut aside.grind the other incredents to a fine powder add the coconut and grind again and store when cool. if the powder is to be stored long omit the coconut .
For a quick bisibele bhath powder, fry seperatly one tblsp of gusgusa[poppy seeds] and 3/4 tsp pepper3/4 cloves, two cadamoms and aone inch peice of dal chini[lavanga patta] grind these with 4/5 table spoons of sambar powder. this powder will be enough for two cups of cooked rice and 3/4 cup tur dal.
---------------------------------------------------------------------------------------------
PITLA
Chana dal ---- 1/2 cup, Udad dal a little less than Chana dal, Dhania seeds one tblsp and pepper one tblsp dry chillies 10/12 depending on how hot u want it. fry all the incredents seperatly and grind together. this powder , if used for pitla with lots of different vegetables you can add dry or fresh coconut and grind it to add the the pitla.
This powder can be used for goddu pitla, in which no tur dal is added. only tamarind and any one vegetable like Suran, arvi,raw banana.