12 February 2018

Paruppu Podi Andhra Style Kandi Podi

Ingredients needed
   Tur dal - 1 cup
   Fried gram - 1 cup (putanalu pappu)
   Garlic - 2 full pods or (50-70 grams)
   Cumin seeds/jeera - 1 tsp
   Red chillies - 8-10
   Hing - 1/4 tsp
   Curry leaves - few (optional)
   Salt as required
   Oil -1/4 tsp


Dry roast tur dal on medium flame stirring continuously, until it turns golden brown. Add hing, cumin seeds, curry leaves and fry for a few more minutes. Leave it to cool.

Dry roast fried gram (pottukadalai in Tamil) and garlic separately. If you do not like garlic flavor, use less garlic.

Heat 1/4 tsp of oil and fry red chillies. Then grind everything together coarsely with salt needed.

This podi is very delicious with hot steamed rice topped with a tsp of ghee. You just have to prepare any vegetable curry or papads as a side dish for this.

Variation - You can prepare this podi without tur dal also. Use just fried gram and reduce the number of chillies and garlic.



 Ingredients needed
   Red chillies - 50 grams
   Whole Urad Dal -120 grams (1/2 cup flat)
   Bengal Gram/channa Dal/ kadalai paruppu - 120 grams (1/2 cup flat)
   Asafoetida/Hing -1/4 tsp
   White Sesame seeds - 100 grams
   Salt -1 tbsp crystal salt (if using table salt use less or as required)
   Curry leaves - handful (dried)- optional
   Oil -1 tsp

Fresh Idli Podi made by Vijaya on 15-02-2018

Heat 1/2 tsp of oil and roast urad dal and channa dal together until they turn golden brown.
Heat another 1/2 tsp of oil and roast red chillies. Then add hing in the end and roast for a few more seconds and switch off the flame. Leave it to cool.
Dry roast sesame seeds.(without oil)
Dry roast curry leaves. I did not add.
First grind sesame seeds for a few seconds and keep it aside. Do not grind it too much as it will ooze out oil.
Then grind the dal coarsely and keep it aside.
Grind red chillies with salt and curry leaves to a fine powder.
Mix everything together and store it in an airtight container. If required add more salt and mix well.
This podi mixed with sesame seed oil/gingelly oil is a great combination for idli and dosa.


23 August 2017



சேப்பங்கிழங்கு, 1 கிலோ

எண்ணெய், 4 டேபிள்ஸ்பூன்

மிளகாய்ப் பொடி, 3 டீஸ்பூன்

மஞ்சள் பொடி, 1 டீஸ்பூன்
                     உப்பு, 2 டீஸ்பூன்

கிழங்கை வேகவைக்கவும்.

தோல் உரித்து, கொஞ்சம் சிறிய துண்டங்களாக நறுக்கிக்கொள்ளவும்.

ஒரு பெரிய தட்டில் கிழங்கைப் போட்டு, மிளகாய் பொடி, மஞ்சள் பொடி, உப்பு சேர்த்து பிசறிக் கொள்ளவும்.

15 நிமிஷம்) ஊறட்டும்.

வாணலியில் எண்ணெய் விட்டு, சூடானதும், பிசறி வைத்துள்ள கிழங்கைப் போட்டு, மிதமான தீயில் வதக்கவும்.

தேவையானால் கொஞ்சம் எண்ணெய் ஊற்றிக் கொள்ளவும்.

கிழங்கு நன்றாக roast ஆனதும், கடுகு தாளித்து இறக்கவும்.