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Showing posts with label PODI RECIPES. Show all posts
Showing posts with label PODI RECIPES. Show all posts

April 3, 2018

Simple Idli Podi Recipe - How To Make Idli Milagai Podi At Home

Simple idli podi recipe
Idli milagai podi / Idli podi (Gun powder in English) is a must & should side dish for idli, dosa in every South Indian’s house. No matter about the varieties of chutney and sambar, we love to have at least one idli or dosa mixed with idli podi to finish our breakfast/dinner. Most of the time we manage to eat instant dosa varieties and idli varieties only with this idli podi as side dish. Even though we prefer homemade idli podi, sometimes I love to buy Sakthi or Aachi idli milagai podi just to enjoy its smooth texture because we grind it slightly coarse. Today I have come up with my MIL’s style simple idli podi recipe ( We call it as Ulutham paruppu molaapdi in Tamil) with 4 basic ingredients. Urad dal, chana dal, red chilli, hing and salt forms the base for this recipe. However you can make N number of variations in this podi recipe by adding garlic, sesame seeds, dhania (Coriander seeds), Jaggery, black urad dal, rice, tamarind, coconut and even horse gram and flax seeds. Remember the color of idli podi varies as per the red chillies and the way you roast it. Long back, I have already shared my mom’s most popular idli milagai podi with garlic. Soon I will try to share the remaining podi recipes with yummy variations.  Now lets see how to make this simple idli milagai podi recipe at home with easily available ingredients with step by step pictures.

Idli podi recipe

Simple Idli Podi Recipe - Idli Milagai Podi


Simple Idli Podi Recipe - Idli Milagai Podi How to make Idli milagai podi recipe for idli, dosa




Cuisine: Indian
Category: Podi recipes
Serves: 1 cup
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes




INGREDIENTS

1 cup = 250ml
  • White, round urad dal - 1/2 cup
  • Chana dal - 1/2 cup
  • Red chillies - 25 nos ( I used long ones)
  • Hing / Asafetida - 1/4 tsp
  • Cooking oil - 2 tsp
  • Salt - as needed

METHOD

  1. Heat 1 tsp of oil in a pan. Roast chana dal and urad dal in medium flame till golden.
  2. Remove in a plate. Add hing to it.
  3. Heat 1tsp oil in the same pan and roast the chillies till crispy and golden brown.
  4. Add the roasted chillies to the dal. Cool down. Add salt and grind everything to a fine or slightly coarse powder as you like.
  5. Store in an airtight box and enjoy with idli, dosa drizzled with gingely oil.
METHOD - STEP BY STEP PICTURES
  • Heat 1 tsp of oil in a kadai. Roast chana dal & urad dal patiently in medium flame till golden brown. Remove in a plate. Add hing to it.
  • Simple idli podi recipe

  • Heat 1 tsp oil in the same kadai and roast the chillies in medium flame. Do not burn the chillies. Remove when it becomes golden. Add to the roasted dal.

  • Simple idli podi recipe

  • Let the mixture cool down.  Add salt and grind to a slightly coarse powder or fine powder as you like.

  • Remove in an airtight box. Use clean spoon and serve with hot idli or dosa. It stays good for 15 days to 1 month. This idli podi tastes very spicy on the first day. But all the taste gets balanced from the second day and becomes good.

  • Simple idli podi recipe


  • Enjoy !

  • Note

    • Adjust the quantity of red chillies as per your taste.
    • For variations, you can  add 2 tbsp of dry roasted sesame seeds and grind it.
    • You can also add few raw garlic cloves while grinding.

    Try this simple idli podi recipe at home and enjoy with hot idli and dosa drizzled with sesame oil or ghee !
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    February 3, 2018

    Shenga Chutney Pudi - North Karnataka Peanut Chutney Powder - Shenga Hindi

    Shenga chutney pudi

    Shenga hindi (Kadlekai chutney pudi in Kannada, Peanut chutney powder in English) is a North Karnataka special side dish for rice, chapathi, idli, dosa and jolada roti. It is a dry chutney recipe prepared without coconut. I learnt this from my friend Megha whose mom is from North Karnataka. It can be prepared easily with very less ingredients. People in Karnataka love to mix this shenga chutney pudi with curd and enjoy with jolada roti. But we liked it very much with plain rice drizzled with ghee more than roti, idli or dosa.If you have roasted peanuts in hand, this chutney pudi can be prepared instantly. You don’t need to remove skin of peanuts as well. This peanut powder stays good for a week and its ideal for travel too. Recently I shared 3 Karnataka special recipe in Tamil for Aval kitchen magazine. Many of my readers asked me to post those recipes in my website too. So here you go, North Karnataka style Shenga hindi pudi / Kadlekai chutney pudi with step by step pictures and video.


    Shenga Chutney Pudi Recipe


    Shenga Hindi Pudi Recipe

    How to make North Karnataka style Peanut chutney powder recipe for rice, jolada roti.


    Cuisine: Indian
    Category: Chutney Powder Recipes
    Serves: Serves 4
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Roasted Peanuts - 1 cup
    • Garlic cloves - 6 nos
    • Cumin seeds - 1 tsp
    • Red chilli powder - 4 tsp (adjust)
    • Salt - as needed

    METHOD

    1. Dry roast peanuts in microwave high power for 3 minutes or on stove top till golden brown.
    2. Let it cool down. No need to deskin peanuts.
    3. In a mixer grinder, take roasted peanuts, chilli powder, cumin, garlic cloves & salt.
    4. Grind it to coarse powder. Transfer to a container & store for a week.
    5. Mix with plain rice adding ghee OR mix with curd and serve with Jolada roti.

    METHOD - STEP BY STEP PICTURES

    • Dry roast peanuts in microwave high power for 3 minutes or roast in a kadai in stove top. Roast in medium flame without burning them. Roast till its skin crackles & turn golden.Remove the peanuts & let it cool down.
      Shenga Chutney pudi - North Karnataka
    • In a mixer grinder take roasted peanuts, red chilli powder, cumin seeds, salt and garlic cloves. Grind to a slightly coarse powder.Check for taste and add more salt, chilli powder if needed.

    • Transfer to a clean, air tight box and store up to one week to 10 days. This chutney pudi tastes the best  for Jolada roti / Jowar flour roti when mixed with curd. You can enjoy it with plain rice adding ghee. If you like, you can have it with idli, dosa and chapathi too. You can also add this pudi in broad beans, cluster beans poriyal/Palya.
      North Karnataka chutney pudi
    • Enjoy !

    Note

    • Adjust the amount of chilli powder as per your taste.
    • Some people add little sugar. But I didn’t use it.
    • For variations, you can roast cumin seeds, garlic cloves before grinding.

    Try this easy, yummy Karnataka style Shenga hindi pudi and enjoy with plain rice & jolada roti !
    Karnataka chutney pudi recipe

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    October 20, 2017

    Rasam Powder Recipe – Tamilnadu Style Homemade Rasam Podi

    Tamil nadu style rasam powder / rasam podi recipe with step by step pictures and video. This is one of the best rasam powder I have ever made at home. I am a not a regular buyer of store bought rasam podi as I love to grind it with fresh ingredients & make rasam with it. I have already posted my aachi’s rasam powder recipe for small quantity in my South Indian rasam recipe post. It smells and tastes awesome. I have also shared my Dad’s style rasam recipe using a 2 ingredient, instant rasam powder and easy bachelors style rasam. But some of my readers who tried my homemade sambar powder asked me to share authentic, traditional, Tamil people style homemade rasam powder recipe to grind & store for one month use.
    Rasam powder Tamilnadu
    When I told this to my MIL, she immediately suggested a recipe she read long back in a magazine. She made a trial batch and passed it to me. I loved its flavor and taste. Last month when my MIL came to Bangalore, I told her to make rasam podi & idli podi and took video for my reference. The quantity I have mentioned in this recipe comes for 1 month use if you prepare rasam regularly. Its flavor and spiciness remains the same if stored in an airtight box. You can grind it easily at home using your Indian mixer. Use it within a month to enjoy its best taste & flavor. Ok, lets see how to make Tamil nadu style homemade rasam powder recipe !
    Rasam powder ingredients

    Rasam Powder Recipe - Tamil nadu Style Rasam Podi


    Rasam Powder Recipe - Tamil nadu Style Rasam Podi

    Tamil nadu style, homemade rasam powder recipe with easily available ingredients


    Cuisine: South Indian
    Category: Rasam Recipe
    Serves: 1 cup
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Dhania / Coriander seeds - 1/2 cup
    • Pepper - 1/4 cup
    • Cumin seeds / Jeera - 2 tbsp
    • Toor Dal - 2 tbsp
    • Methi seeds - 3/4 tbsp
    • Red chilli - 25 to 30 nos
    • Curry leaves - fistful
    • Turmeric powder – 1/2 tbsp

    HOW TO MAKE RASAM POWDER

    1. Measure & Take all the ingredients required for rasam powder.
    2. Sun dry or dry roast one by one.
    3. Cool & Grind to coarse powder.
    4. Store for a month & make rasam with it.

    RASAM POWDER RECIPE - STEP BY STEP PICTURES

    Measure all the ingredients given for rasam powder. Sun dry them for one day till it gets heated. Then grind to a coarse powder and store for months.
    Alternatively you can dry roast all the ingredients one by one carefully without burning them
    Heat a kadai and dry roast coriander seeds till it gives nice aroma.Remove in a plate.
    Then roast the methi seeds and roast till golden brown.Remove in the plate.
    rasam powder recipe
    Dry roast cumin seeds and then pepper corns till its heated.
    rasam powder recipe
    Now roast toor dal till it gets heated.Collect them in the plate.Then roast the red chillies in medium flame till it becomes crispy, keep it in a separate plate.

    rasam powder recipe
    Lastly roast the curry leaves. Switch off the flame and let it be in the hot kadai till it turns crispy. Transfer it to the red chilli plate.

    rasam powder recipe
    After it cools down, transfer to a mixie jar. Add turmeric powder and grind everything to a  slightly coarse powder.  Grinding coarsely helps to retain the flavor for long time. But do not grind it too coarse. Store in an air tight box once the powder cools down completely.

    rasam powder recipe
    You can add 1 tbsp of this rasam powder for making rasam for 3 people.
    This rasam powder stays good for 1 to 2 months.Use a clean spoon for handling.

    Note

    • I have used more red chillies which helps to retain the flavor and spiciness for more days. If you reduce the quantity of chillies, powder will become bland in taste after few days. 
    • You can skip curry leaves if you don’t like. Instead You can add some fresh curry leaves while making rasam. 
    • Toor dal helps to give some thickness to the rasam.So adding cooked dal water is optional. 
    • Use fresh ingredients and grind it whenever needed.

    Try this yummy, flavorful homemade rasam powder and make rasam with it. You will love its taste !
    Rasam podi
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    April 20, 2017

    Milagu Podi For Idli – Pepper Idli Milagai Podi Recipe

    milagu podi for idli
    I learnt this recipe from my MIL. Last time when I went to Salem,she kept this podi as side dish for for idli, dosa. Basically Sendhil loves pepper flavored recipes a lot. So my MIL had prepared this pepper podi specially for her sonWinking. We loved it very much and I noted down the recipe immediately.  As we all know pepper has amazing health benefits. South Indians include pepper in their food by making rasam, milagu kuzhambu & ven pongal. Apart from these recipes, I feel this pepper idli podi is a great way to include pepper in our regular diet. The quantity of pepper consumption is more in this podi.  It should be served by mixing with ghee or sesame oil. It tastes the best with hot idli & dosa. Do try this pepper idli podi for a change and reap the health benefits of pepper.Lets see how to make spicy pepper powder for idli and dosa with step by step pictures !
    Check out my ellu podi/ Sesame seeds powder for idli, dosa. Its also an interesting & unique recipe Happy.

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    March 21, 2014

    ELLU PODI|SESAME SEEDS POWDER RECIPE FOR IDLI,DOSA


    This is my Tirunelveli Aachi’s recipe which I got from my mom.Its a great side dish for idli,dosa.It has a nice flavour of black sesame seeds and garlic.I guess this recipe may be new to most of u.Its very easy to prepare compared to Idli milagai podi.Just 3 ingredients are needed.Usually my Mil makes Ellu podi for rice and its completely a different recipe.Soon i’ll post that one.But this podi goes well only for idli,dosa and not with rice.If u are a sesame seeds lover,u must try this recipe.U’ll love its flavour.Over to the recipe with a picture Smile.

    Ellu podi for idli,dosa


    Ellu podi for idli,dosa Ellu podi/Sesame seeds powder recipe for idli,dosa
    Cuisine: Indian
    Category: Sidedishes
    Serves: Serves 2
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes


    INGREDIENTS

    • Black sesame seeds - 3 tbsp
    • Cooking oil – 1/2 tsp
    • Red chillies - 5 nos (use 7-8 if u want more spicy)
    • Garlic cloves - 5 nos
    • Salt - as redq
    METHOD

    • Dry roast sesame seeds in a kadai in medium flame till it splutters with a nice aroma..Do not burn it.Please be careful else it will spoil the entire recipe.
    • Now add oil in the kadai and roast the pinched red chillies.
    ellu podi recipe step 1
    • After it cools down,grind the chillies along with salt to a powder.Then add roasted sesame seeds and chopped garlic cloves.Grind to a powder.
    ellu podi recipe step 2
    Serve with hot idlies adding sesame oil ! Tastes yum !!


    Note


    • If this podi tastes bitter,u need to add more chillies.Do not burn the sesame seeds while u roast.
    • Chop the garlic cloves and then grind with sesame seeds else it won’t grind properly.Do not add whole garlic cloves .
    • Tastes good only for idli,dosa..
    Serve with hot idli adding gingely oil/Sesame oil.It tastes yum !
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