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KOTHAMALAI PODI.
by Pearl Subramanian, Sana'a Yemen; e-mail address:bonny@y.net.ye
Ingredients:
1 Big spoon of Urud Dhal should be broiled in 1 tbspn of till Red in Colour & kept aside to cool; in the same kadai add 1 tbspn of oil again & broil about 30/35 Red Chillies, when done add the chillies to the Urud Dhal, add Salt to taste, & Asafotedia too to the Urud Dhal/Chillies mixture, mix well & grind in dry Grinder like you do for Iddly Mulagai Podi - keep aside.
Method:
Now take 1 big Bundle of Corriander Leaves wash well, chop finely stalks & all - let water drain, then spread the chopped corriander leaves on to a kitchen towel or news paper & let it dry for about 20 mins. Add this chopped corriander leaves to the powdered Dhal/Chillies Mixture mix well & keep aside. In the meanwhile take seedless tamarind as big as a lime or to taste & add to the corriander leaves mixture mix well then dry grind nicely & keep aside. Add 2 tbspns of Hot oil & mix nicely let it cool - keep in airtight contained & use for Curd Rice; or just mix with Hot Rice & ghee & eat it is delicious.
I hope some of you will try out this Podi & let me have your comments on it. I do have a few other home made recipes on podi's & I hope I will be able to publish it.
IDDLY MULAGAI PODI:
(by Pearl Subramanian)
Ingredients Needed:
2 cups Urud Dhal; 1 cup Channa Dhal; 15-20 Dry Chillies; Salt to taste; Asafotedia a nice big pinch.
Method:
Broil the Dhals, Chillies, & Asafotedia. Dry grind roughly ( Iddly Mulagai Podi texture), let it cool then put it in an air tight container & keep for use with Iddly's Dosa's, Adai's, Appams etc.
Parappu Podi:
(by Pearl Subramanian)
Ingredients needed:
1 Cup Tur Dhal, 1 Tbspn each of Channa & Urud Dhal, Salt to taste, Asafotedia a big pinch, Dry Chillies 12-15.
Method:
Broil the above Dhal's, Chillies & Asafotedia nicely till the Dhals are golden brown & crisp.
Dry grind this mixture to a fine Rava texture & keep aside add salt to taste. This can be used for Rice along with oil.
KARUVEPPALI POWDER:
(by Pearl Subramanian)
Ingredients:
A big bunch of Curry leaves - remove stalks completely & keep leaves only. Measure 2 big cups of leaves.
Other Ingredients:
16/20 Dry Red Chillies or to suit yr. taste, 1 t 1/2 tspn Mustard seeds, Urud Dhal 1/2 a cup, 6 Tbspns Oil, Salt to taste, Seedless Tamarind as big as a lime; Asafortedia a big pinch.
Method:
Broil Curry leaves on low flame without oil till crisp, do not burn - remove & keep aside.
Pour oil & fry the Urud Dhal, Chillies & Asafotedia to a golden brown add Salt & keep aside to cool.
When the Dhal Mixture is cold - put in a Dry Grinder & powder like Iddly Mulagai Powder texture - keep aside. Powder the Crisp fried Curry Leaves & tamarind nicely when this is done, mix the Dhal mixture to the Curry Leave/Tamarind Mixture - Mix nicely & let it cool before you put it into an airtight container.
SAMBAR PODI:
(by Pearl Subramanian)
Ingredients:
1/2 kg Red Chillies, 1/2 kg Corriander Seed's, 2 tbspns Whole Black Pepper, 1 1/2 Cups Tur Dhal, 3/4 cup Channa Dhal, 1 tspn. Vendium Seeds, 1/2 cup whole Turmeric.
Method:
Broil all the above ingredients thoroughly & grind to a powder. When cool, store in airtight container.
RASAM PODI:
(by Pearl Subramanian)
Ingredients.
3/4 Kg Corriander Seeds, 1/2 Kg Red Chillies, 2Tbspn. Jeera Seeds, 1/4 cup Channa Dhal, 1/4 cup Tur Dhal 1/2 cup whole Turmeric, 1 cup of Pepper Corns.
METHOD
Clean all the ingredients & broil thoroughly - Grind in a dry grinder (mixie jar) to a coarse powder, let it cool then store in an air tight container.
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