Thursday, March 28, 2024

 

Idli Podi

This is an accompaniment to idli and thosai dishes.

Ingredients:

Dry chillies 100 Gms
Gingelly seeds white 100 Gms
Urid dhal split and clean 2 tablespoon
Gram dhal 2 tablespoon
Asafoetida ¼ teaspoons
Salt to taste
Oil 2 tablespoons

Method:

Dry roast the gingelly seeds until they turn golden.

Fry gram dhal, urid dhal and dry chillies separately in oil and when cool grind them all together in a grinder to a gritty powder.

Add asafoetida and gingelly seeds and finish grinding.

The end product is neither fine nor coarse, somewhat in between.

This will keep for few days.

 

 

Coconut Podi

 

This also is an accompaniment to thosai and idli and as it is a dry dish this will keep for a few days.

Ingredients:

Gram dhal 1 teaspoon
Urid dhal 1 teaspoon
Salt
Tamarind
Jeera 1 teaspoon
Dry chillies 7
Coconut scrapped 1 cup
Asafoetida powder ½ teaspoon
Curry leaves 6

Method:

Dry roast the coconut scrapings until they turn golden brown.

Fry in oil the gram dhal, urid dhal, jeera, curry leaves and dry chillies separately and set aside.

Use a grinder to grind tall these together to a fine powder and add the salt and asafoetida and finish grinding.

 

 

 

Ellu Podi

This can be an accompaniment even to rice dishes and to any other dish where one requires a hotter spicy taste.

Ingredients:

Gingelly seeds - Ellu 2 cups - White or cleaned only
Dry chillies 100 Gms
Garlic 4 clove
Curry leaves 10
Tamarind ½ teaspoons
Salt to taste

Method:

Dry roast separately the Gingelly seeds Chillies, garlic cloves and curry leaves.

Grind the dry chillies, garlic, curry leaves, tamarind and salt in a grinder to a fairly smooth mixture.

Place this mixture in a bowl and add the roasted gingelly seeds and thoroughly mix them.

Adjust salt.

Note: If you like more garlic flavour then add more garlic to your taste.

 

 

 

 

Chilli Podi 

This is similar dish to idli podi but with garlic and can be used as sandwich filler and eaten for breakfast and keeps your digestive system healthy. This will keep for few days when stored properly. My late aunt used to do this often.

Ingredients:

Dry chillies 20
Urid dhal ½ cups
Gingelly seeds white ½ cup
Asafoetida powder ½ teaspoon
Garlic 10 cloves
Gingelly oil 2 tablespoons
Salt to taste

Method:

Dry roast the urid dhal and gingelly seeds separately.

In a pan heat some gingelly oil and fry dry chillies and add asafoetida and fry further for one minute.

Grind all these with the garlic cloves and salt in a grinder to a powder.