March 14, 2009

PODI VARIETIES / PODI FOR RICE

I have shared the recipes of 4 different podi recipes which we have with rice/idli/dosa along with sesame oil. Even bachelors can try this by grinding them in lots and store in an air tight container. After coming from the tiresome job , they can just mix this podi in rice and enjoy with papad for a simple , quick n delightful dinner !!
Here are the podis,

1. INSTANT POTTUKADALAI PODI / FRIED GRAM DAL POWDER
This podi is served in most of the restaurants as paruppu podi!! My mom used to make it like this..
Ingredients:

Fried gram dal / DALIA – 1 handful / 1/4 cup
Red chilly – 2 nos
Pepper corns – 10 - 15 nos (depends on ur taste)
Garlic flakes – 4 nos ( skin removed, finely chopped )
Salt – as needed.

Method:

Grind all the above into a fine powder and store it in an airtight container.

No roasting part is needed here .Hope bachelors would find it useful!!
It tastes heaven when mixed with plain rice adding ghee or sesame oil and paired with vatha kuzhambu. a

side dish!!

2.TOOR DAL POWDER / PARUPPU PODI

My MIL used to follow this method.I learnt it from her..
Ingredients:

Toor dal – 1/4 cup
Red chilly – 2 nos
Pepper corns – 10 nos
Garlic flakes – 4 nos(Skin removed)
Oil – 1 tsp
Salt – to taste

Method:

Heat a kadai with very little oil and roast the toor dal along with red chilly till nice aroma arises(toor dal will turn little golden brown).
Let it cool.Grind this into a powder by running the mixie (Should be slightly coarse).
Now add the pepper corns and garlic flakes.
Run the mixie once or twice.Check for salt.
No problem even if the salt is less,we can add while mixing with rice..
Store it in an airtight container.

The same way u can do it with moong dal…
Mix with plain rice along with sesame oil /ghee .

3.CORIANDER SEEDS POWDER

This recipe is also from my MIL.Its very good to control Pitham (Bile secretions).So i have this podi regularly in my lunch.

Ingredients:

Dry coriander seeds/Dhania – 1/4 cup
Red chilly – 1 no
Pepper corns – 10 – 15 nos.
Garlic flakes – 5 nos(Skin removed)
Jeera – 1 tsp
Salt – to taste.

Method:

Heat a kadai and dry roast coriander seeds,pepper, jeera and red chilly till nice aroma arises(In Medium flame just 1-2 min roasting is sufficient).
Cool and Grind all the above items with required salt to make a powder.
Now add the garlic flakes and run the mixie once.
Store it in an airtight container..

It tastes great when mixed with plain rice and sesame oil (of course with papad!!).

4.IDLY MILAGAI PODI

Last but not the least ,idly podi is our favorite.My father used to have at least one idly or dosa with podi at the end.He says eating with podi gives the fulfillment for tiffin.The recipe i have given is my mom’s version.Its a big hit among my dad’s friends.They used to ask the recipe for this idly podi I learnt this from her and i made it yesterday for the first time. My hubby just loved it.He liked the garlic flavor in it..

Ingredients

Urad dal – 1/4 cup
Channa dal / Kadalai paruppu – 1/8 cup
Red chilly – 12 nos(increase if u need spicy)
Curry leaves - a sprig
Garlic flakes –7-8 nos
Asafetida – 2 pinches
Oil – 1 tsp
Salt – as needed.

Method:

Heat a kadai with little oil and roast the dals with red chilly.
Add a pinch of hing/asafetida and roast it till the dals turn golden brown.Switch off the flame and add the curry leaves.
Mix it well so that the curry leaves will get dried in that heat.
Cool and grind it to a coarse powder without adding salt.
Now add the salt and garlic flakes and run the mixie twice.

Garlic flavored idly podi is ready to serve with idly/dosa along with gingely/sesame oil.