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

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

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

Chitra Ganapathy

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.
  
• 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.
  
• 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 !

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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. But my friends used to buy Sakthi masala rasam powder, aachi rasam powder and MTR rasam powder. They say everything tastes good in its own way.  But I love to grind homemade rasam powder with fresh ingredients & make rasam with it  

I have already posted my Tirunelveli 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.

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 this 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 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

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dhania / Coriander seeds - 1/2 cup Pepper - 1/4 cup Cumin seeds / Jeera - 2 tbsp Toor Dal - 2 tbsp Chana 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. Dry roast cumin seeds and then pepper corns till its heated. Now roast toor dal and chana 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. 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. 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. 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 and chana 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 !

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Milagu Podi For Idli – Pepper Idli Milagai Podi Recipe

I learnt this Milagu podi for Idli from my MIL. Last time when I went to Salem, she kept this pepper idli 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 son. 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 .

Pepper idli podi - Milagu podi for idli,dosa

Pepper idli podi - Milagu podi for idli,dosa

Cuisine: South Indian

Category: Side dish for idli dosa

Serves: 1/2 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Black pepper - 1 tbsp White urad dal - 1 tbsp Chana dal - 1 tbsp Red chilli - 1 no Hing/ Asafetida - 2 pinches or garlic cloves - 2 nos Salt - as needed Cooking oil  or sesame oil – 2 tsp

HOW TO MAKE PEPPER IDLI PODI - METHOD

Heat 1 tsp oil in a kadai and roast urad dal till golden. Remove in a plate. In the same oil, roast chana dal till golden. Add to the plate. Add 1 tsp of oil to the kadai and add pepper corns & red chilli. Saute till pepper starts to crackle. Keep the flame medium and saute till most of the pepper corns crackle. Lastly add the hing, mix well and switch off the flame. Crackling helps to reduce the spiciness of pepper. So do it patiently without burning. Add this to the dal plate. Let everything cool down. Add the required salt and grind to a fine powder. If adding garlic, chop it finely and add it while grinding. Transfer the powder to an air tight box. Stays good for 2 weeks. After that the flavor of pepper gets reduced. Enjoy !

Note

I have shared the recipe for small quantity. Try this one if you are making for first time. If you like the taste, increase the quantity proportionately. Do not add more red chilli. The flavor of pepper should be dominant in this recipe. This podi tastes great when mixed with ghee. But we have it with sesame oil to reduce the calories. This podi is suitable for idli, dosa, wheat flour dosa and ragi dosa. It doesn’t taste good with rice.

Enjoy this yummy idli podi with idli & dosa adding ghee or sesame oil !

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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 .

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. 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. 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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Very good recipes Tags: Till recipes, Sesame seeds, Sidedishes, SouthIndian recipes

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