Poondu Karuveppilai Podi/Spice Chutney Powder |
This is my Mother’s
special recipe; it’s very popular among her friends and relatives.
My Mother-in-law also
does similar podi, but ingredients slightly differ, I combined the best of both
and came out with this particular recipe, which has become our family’s favorite
now.
Ulundu/Black gram/Urad dhal! |
Curry leaves! |
Vara Milagai/Dry red Chilly! |
Ingredients:
Ulundu/Black
gram/Urad dhal – 1 Cup
Vellai Ellu/White
Sesame seeds – ½ Cup
Vara Milagai/Dry red Chilly–
1 and ½ Cups (if you want it less spicy, make it 1 Cup)
Garlic Cloves – 20 to
25
Curry leaves – ½ Cup
Perungayam/Asafetida
- 1 tsp.
Salt – to taste
Gingelly Oil – 1 tbsp.
Roasted well! |
Golden brown.. |
Ready to grind.. |
Method:
Dry roast
Ulundu/Black gram and Vellai ellu/Sesame seeds, separately until golden brown,
it will emanate a wonderful flavor as it get roasted.
Pour 1 teaspoon of
oil in a pan and sauté the garlic cloves until golden brown. Now, pour another teaspoon of oil and sauté the
dry red chillies for few seconds, until it turns warm, not more than that,
unless it will burn.
Dry roast the curry
leaves until it becomes crispy.
Dry roast Perungayam/Asafetida
and salt. Let all the ingredients cool for at least 20 to 30 minutes.
Now grind all the ingredients
together in a mixer/blender. Avoid
grinding too much; the texture should be slightly coarse.
Spread it in a large
plate and pour the gingelly oil and mix well.
Let it rest for a while, before you store it in an air-tight container.
Poondu/Karuveppilai
Podi/ Spice Chutney Powder with Garlic and Curry leaves is a perfect
combination for Idli/Dosa. Always serve with Gingelly Oil or Melted Ghee!
With Gingelly Oil and Soft Idlis! |
superb combination with idli and dosa
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