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11
en
Dry grinding applications with PoundingBlade
Dry grinding applications
with PoundingBlade
Use the PoundingBlade fitted with the
medium jar for the following recipes:
Sambhar masala
Ingredients
– Bengal gram (chana dal) – 4 tbsp (72 g)
– Black gram (urad dal) – 2 tbsp (36 g)
– Coriander seeds – 4 tbsp (27 g)
– Cumin seeds (jeera) – 2 tsp (9g)
– Fenugreek seeds (methi) – 1 tsp (5 g)
– Dry coconut – 8 tbsp (38 g)
– Dry red chillies – 10-15 (10 g)
– Spring curry leaf – 3 leaves
Dry-roast the above ingredients in a
pre-heated pan on a low/medium heat
until there is enough aroma from the
ingredients.
After roasting, allow the ingredients to
cool to room temperature.
Pour the roasted ingredients into the
medium jar fitted with the Pounding-
Blade and grind as per the table below.
Speed Time
1 15 seconds
2 20 seconds
3 20 seconds. Stop and scoop
off if ingredients stick to wall
of jar.
3 20 seconds
Remarks Stop and scoop off if
ingredients stick to wall of jar.
Puliyodharai masala
Ingredients
– Sesame seeds – 4 tsp (16 g)
– Bengal gram (chana dal) – 4 tbsp (72 g)
– Urad dal – 2 tbsp (36 g)
– Dried red chillies – 8-10
– Black pepper – 2 tsp (9 g)
– Coriander seeds – 4 tsp (10 g)
–
Dry-roast the sesame seeds, chana dal
and urad dal in a pre-heated pan on a
low/medium heat until there is enough
aroma from the ingredients. Then
add black pepper, dried red chillies,
coriander seeds and fenugreek, one by
one, in this order and roast the entire
mixture for a bit longer.
After roasting, allow the ingredients to
cool to room temperature.
Pour the roasted ingredients into the
medium jar fitted with the PoundingBlade
and grind as per the table below.
Speed Time
Pulse 5 times (for about 1 second
each pulse)
1 5 seconds
2 5 seconds
Remarks Stop and scoop off if
ingredients stick to wall of jar.
Rasam powder
Ingredients
– Coriander seeds – 2 cups (50 g)
– Tur dal – ²/ cup (50 g)
– Dried red chillies – 6-8
– Black pepper – ½ cup (30 g)
– Cumin seeds (jeera) – 3 tsp (15 g)
Dry-roast the coriander seeds and
tur dal in a pre-heated pan on a low/
medium heat until the mixture of
ingredients turns brown/slightly dark.
Then add black pepper, dried red chillies
and cumin, one by one, in this order and
roast the entire mixture for a bit longer.
After roasting, allow the ingredients to
cool to room temperature.
Pour the roasted ingredients into
the medium jar fitted with the
PoundingBlade and grind as per the
table below.
Speed Time
1 10 seconds
2 15 seconds
Remarks Stop and scoop off if
ingredients stick to wall of jar
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