The essence of South Indian cooking is in the spices that are added to the  various dishes.    Grinding the required amount of spices each time might make cooking a tedious task.   So,   to make things quick,  the spices are normally ground together into dry powder and used in cooking.    The basic powders are as follows :

Vathal kuzhambu powder
Ennai kuzhambu powder
Curry powder
Basic Kootu powder
Milagu/Poricha kootu powder
Dosai Milagai podi
Garam Masala
Channa Masala
Vaangi Baath
Pulav Masala
Tea Masala
Kariveppilai podi(curry leaves)
Rasam powder
Seeraga milagu rasam powder(cumin & pepper)
Paruppu podi(lentils)
Kothamalli podi(Cilantro)
 
 

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