Idli Dosai Podi/Poondu Karuveppilai Podi/Spice Chutney Powder with Garlic and Curry leaves

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!

 

 

 

 

 

 

 

 

Dhaniya/Malli Podi/Poriyal Podi/Coriander-Lentil Powder

Dhaniya/Malli/Coriander Powder mixed with rice & ghee

This is also called as Paruppu podi, which is rich in protein.  It's particulary good for growing kids.

Ingredients for Dhaniya/Coriander Powder

Ingredients:

Dhaniya/Malli/Coriander Seeds – 3 tbsp.

Channa dhal/Kadalai Paruppu/Bengal Gram – 3 tbsp.

Urad dhal/Ulundu/Black gram – 2 tbsp.

Jeera/Seeragam/Cumin Seeds – 1 tsp.

Dried Red Chillies – 10 (use less, if you want less-spicy)

Salt – to taste

Dry roast all the above ingredients, until good flavour emanates from them. Avoid burning; if chillies get warm, it’s enough.

Coriander/Dhaniya/Malli Powder

Grind coarsely in a mixer and store in an air-tight container. 

Final touch:

Kadugu/Mustard seeds - 1 tsp.

Curry leaves - few sprigs

Dry roast mustard seeds and curry leaves (slightly crushed), to garnish. This will give a wonderful flavour and crunchy texture.

 Serve with hot rice and ghee, alternatively you can use to garnish plain vegetable curries.

 

Coriander Podi!

 

 

 

 

Ellu Podi/Sesame seeds Powder:

Ellu Podi/Sesame Seeds/Till Powder with Soft Idlis!

 

 



Ellu Podi/Sesame Seeds/Till Powder



 

 

 

 

Ellu or Sesame seeds/Til esp. the black ones are packed with Calcium. Besides all the other benefits, Calcium helps prevent Osteoporosis in women. We have to find a way to consume more Ellu/Sesame seeds.


Ingredients:

Ellu/Black Sesame Seeds/Til - 1/2 Cup

Garlic - 6 small pods

Dried Red chillies - 10 to 15
According to spice level

Curry Leaves - few

Hing/Perungayam/Asafoetida - 1/4 tsp.
(dry roasted)

Salt - to taste

Gingelly oil - 2 tsp.

Ingredients for Sesame seeds Powder
 

Method:

Dry roast sesame seeds, until a rich flavor emanates. (Avoid burning)

Roast garlic pods with few drops of oil.

Roast curry leaves with few drops of oil.

Sauté Red chillies for few seconds until warm.

Allow the roasted ingredients to cool, and then grind them in a mixer coarsely.

Toss the Gingelly oil over the powder and store it in an air-tight container.

It goes well with Idli/Dosai.


 


Ellu Podi/Sesame Seeds/Till Powder