Pottukadalai podi

Diposting oleh adiba
Jumat, 10 Februari 2012
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I always stock up this podi, while i was in boarding school, which will help to swallow the hard idli's. even at home, our typical breakfast would be two idli's with pottukadalai paruppu podi. We used to have two different podi's at home, one is this mildly spiced pottukadalai podi for the kid and the other is spicy idli milagaai podi for adults. Pottukadalai podi  is me and my son's favourite podi. we have it with hot idli's  or with hot rice and ghee.


Lunch with carrot beans poriyal, cabbage poriyal, rasam and 2 portions of pottukadalai podi sadham



Pottukadalai Paruppu Podi




Recipe adapted from Shobana's My Cookbook
Preparation time : less than 15 minutes
Yields: approx 150 grams




Required Ingredients:

Kadala paruppu / chana dal - 1/2 cup
Pottukadalai / dalia(roasted chana dal) - 1 cup
Dry red chilli - 6
Black pepper - 6 (or) 1 tsp
Asafoetida / hing - 1/4 tsp
Garlic - 1 clove(optional)
Rock salt - 1/2 tsp

Method:

Dry roast the dals one by one in medium flame. it may take 3-4 minutes to roast the dal.

Next roast the dry red chilli, pepper and garlic.

If you are using rock salt(kal uppu) dry roast it. cool down the roasted ingredients.

Grind all the roasted ingredients along with hing into a fine powder.

Store the podi in an air tight container.

This podi can be mixed with sesame oil and had with idli's and podi can be mixed with hot rice and ghee.



Happy Weekend!!

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Sri Lankan Roasted Curry Powder

Diposting oleh adiba
Jumat, 07 Oktober 2011
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If you have read Ponniyin Selvan by Kalki or Ramayanam, you will be taken a virtual tour to Sri Lanka. I always have a sense of nativity to the country and Tamil people out there.

I love exploring cuisines, my latest attraction is on Sri Lankan Cuisine. So on looking over Sri Lankan Recipes, I realized I should make the Sri Lankan curry powder to get the color and taste of the dish to be perfect.




This Curry Powder demands 13 Spice Ingredients. All to be dry roasted, till the spices are almost browned. Roasting the spices deep brown is important, as the spice powder when ground will have the brown color & nice aroma and when it is added to the curry, it changes the color and flavor of the curry.

Roast each spice separately, in medium flame till they turn brown color. You need to be care full, as it is easy to burn the spices in the process.



Sri Lankan Roasted Curry Powder Recipe

Prep Time: 05 mins 
Cooking Time: 10 mins  
Serves: 2
Recipe Cuisine: Srilankan
Recipe Type: Masala

Ingredients:



Cinnamon Stick – 3’ inch
Cloves – ½ tsp
Curry Leaves – 10
Coriander seeds / Dhaniya – 2 tsp
Fennel / Sombu – 1 tsp
Turmeric Powder – ½ tsp
Cumin – 1 tsp
Raw Rice – 1 tbsp (You can use Basmati Rice)
Fenugreek / Vendhayam – ½ tsp
Cardamom – 2
Pepper – ½ tsp
Dry Red Chilly – 3
Mustard / Kadugu – ½ tsp



Method:

First Roast the Raw Rice in a heated pan for about 3 minutes till it turns golden colour, remove the rice to a plate. Roast other spices one by one. Roast the spices till they turn almost brown. Cool the roasted spices and grind along with roasted rice into a very fine powder.

Store the Curry Powder in a dry air tight jar.

This Curry Powder keeps well for 3 months.

You can use this curry powder in Pumpkin Curry, Eggplant Moju and other Non-Vegetarian Curries.



I will post Eggplant Moju(Pickle) next, which we liked most.

Referred BBC-Food and Rice and Curry.

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Paruppu Podi

Diposting oleh adiba
Rabu, 24 Maret 2010
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First let me disclaim, this is not an usual Paruppu Podi. This is prepared to ease the digestion. Usually Paruppu podi mixed with Rice and little ghee is eaten first during Lunch. Paruppu Podi sadham actually stimulates the appetite. Its a healthy start of the meal too. This recipe for paruppu podi has dry ginger(sukku) in it, thus helping easy digestion. People suffering from Ulcer can have this Sukku Paruppu Podi. Dry Ginger will act as a good medicine.

Paruppu Podi

Ingredients:

Tuvar Dal / Thuvaram Paruppu / Red Gram Dal - 2 cup's
Dry Ginger / Sukku - 10 gms ( refer above pic, to know the size approximately)
Jeeragam / Cumin - 1 spoon
Pepper / Milagu - 1 spoon
Asafoetida / Perungayam - 1/4 spoon
Curry Leaves / Karivepillai - 10

2 Food Tablets

Method:

Dry Roast the Tuvar Dal, till it turn golden colour.
Dry Roast the Pepper, cumin seeds and curru leaves.
Grind the Dry Ginger into fine powder and sieve it finely.
Now Grind the roasted Tuvar Dal + Pepper + Cumin + Curry Leaves + Asafoetida powder + Dry Ginger Powder + Salt to taste. Grind them close to fine. it should be little coarse too.
Now Paruppu Podi ready. store it in air tight container.

Mix 2 tsp's of the paruppu podi to 1 cup of rice, add little ghee / sesame oil and mix. have this paruppu podi rice first for meals.

Typical South Indian Lunch Plate
Meal Today
Paruppu podi sadham 2 urundai, beans poriyal, murungakaai-kathrikaai kaara kuzhambu and Rasam

Do Prepare this and have it for a healthy living!!

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