I am not a huge fan of podis and that is evident from the
fact that I have posted only one podi, Thengai Podi, so far. So I never bothered to prepare or stock it at
home. But my mom and grandmother always have stock of these handy powders. On
one of my visits to my mom’s place, my daughter had her rice with this powder
and she loved it and had it on all the days we were there. My mother even
packed some for her.
Now, after the stock got over, my daughter started asking for
it and I called up my grandmother to find out her proportions. Prepared it and
now, there’s always stock of this powder at home, for my daughter. Just
yesterday, I made a fresh batch of it and thought of posting it here.
This podi is very versatile and the proportions can be
changed a little here and there. Actually, the proportions vary from home to home, I guess. Many make it using only tuar dal. But I like
to make it my grandmother’s way, by adding horsegram, that gives a unique flavour and
makes it healthier too. These kinds of powders come in very handy when you are
pressed for time or are just lazy to cook up an elaborate meal. Serve it with
hot white rice and a dollop of ghee or sesame oil with some papads and you are
good to go :)
What you'll need
What you'll need
- Tuar Dal – ¼ cup
- Moong Dal/Pasi Paruppu- ¼ cup
- Horsegram/Kollu – ¼ cup
- Dried Red Chilly – 2
- Asafoetida - 1/4 tsp
- Salt to taste
Method
- Heat a Kadai.
- Dry roast the dals one by one until nice aroma emanates and the dals have changed red. Take care not to burn.
- Dry roast the red chilly too.
- Cool. Transfer the dals into a mixer jar, add salt to taste and powder.
- Add the asafoetida powder and mix well.
- Transfer into clean container and keep it airtight.
Notes:
- While roasting the dals, do not do at a high flame. Roasting in high flame will result in quick outer browning of dal but inside will not be roasted. You will not get the proper taste.
- I have made it very mild, since it is mainly for my kids. Increase the spice level to suit your tolerance level.
- This powder is slightly coarse, if powdered really fine, it will stick to the insides of your mouth while eating.
- Always use a clean dry spoon to spoon out the powder.
19 comments:
great recipe..I love to eat with ghee and rice...
great recipe..love to eat with ghee and hot rice
Super tempting !
nice clicks.. like ur version.. :)
Bookmarked , any recipe from grandmother has to be good :)
healthy and flavorful podi...
nice clicks :)
Flavorful podi... Love it with white steaming rice and ghee, just yum!
flavorful powder.....beautiful clicks...
I was looking for this recipe for longtime.. gr8 recipe .. thnx for sharing :-)
Sunandas Kitchen
Even I have not made podis much..but it looks absolutely a nice idea kaveri..Nice presentation.
Hmm.. i also have a new found love for this. made it the other day. could not take photos... planning to do next month
Beautiful clicks Kaveri, adding horsegram is a nice healthy idea..
I can survive for many days with this paruppu podi, beautiful clicks Kaveri.
Parippu podi looks delicious Kaveri. Nice clicks.
Awesome pics, adding horsegram is so clever - mung dal will give a different mouth feel, no?
Love this anytime.....
I love all kinds of podis. they are infact my staple :-). This looks good, new combo for me with horsegram. Will try.
Hi Kaveri,
Thanks for the recipe of paruppu podi. Is it similar to what is sold at Ambika Appalam? That tastes exotic. My daughter loves that and not home-made ones. There they do tempering of Musturd and curry leaves also and the color also is more reddish than our home-made ones which is light in color. Do you have the recipe for that?
In kalathu podi we add pepper too.
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