Archive for the ‘PODI VARIETIES’ Category
Parrupu podi
Ingredients
Channa Dhal – 1 cup
Thoor Dhal – 1 Cup
Red Chilies – 10 nos
Black pepper – 1 TSp
Asafoetida – 1/2 tsp
Salt- 1tsp
Curry leaves – 10-15 leaves
Oil – 1 tsp
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Procedure
-Dry fry Channa Dhal and thoor dhal till they are golden brown.
-Again Dry fry pepper. Once it starts spluttering just put the chilies and fry it for two minutes.
-Now wash the curry leaves and spread it on a dry cloth. Allow it to dry. Apply 1 tsp of oil in the pan and fry it untill it turns dark green in colour.
-Grind the dhal which you have fried along with pepper and asafoetida into a fine powder along with salt.
-Finally add the fried curry leaves.
This podi is very tasty when taken with hot rice with one spoon of ghee. This podi can be stored for at least a period of month, since we don’t add any oil to it , it will remain fresh for a longer period.
GARLIC POWDER
The procedure and ingredients is same as that of paruppu podi. The only addition we make is 10-15 flakes of garlic.
Fry the garlic in 1 tsp of oil in a pan untill it is golden brown and starts giving out aroma.
After making the paruppu podi finally add the garlic flakes and once again powder it.
Now I am going to tell you how to prepare different varieties of podi .
We can make these podi varieties and have it with rice. This preparation will stay for many days and it is very useful for bachelors.
1 cup = 150 gms
Parrupu podi
Ingredients
Channa Dhal – 1 cup
Thoor Dhal – 1 Cup
Red Chilies – 10 nos
Black pepper – 1 TSp
Asafoetida – 1/2 tsp
Salt- 1tsp
Curry leaves – 10-15 leaves
Oil – 1 tsp
Procedure
-Dry fry Channa Dhal and thoor dhal till they are golden brown.
-Again Dry fry pepper. Once it starts spluttering just put the chilies and fry it for two minutes.
-Now wash the curry leaves and spread it on a dry cloth. Allow it to dry. Apply 1 tsp of oil in the pan and fry it untill it turns dark green in colour.
-Grind the dhal which you have fried along with pepper and asafoetida into a fine powder along with salt.
-Finally add the fried curry leaves.
This podi is very tasty when taken with hot rice with one spoon of ghee. This podi can be stored for at least a period of month, since we don’t add any oil to it , it will remain fresh for a longer period.
GARLIC POWDER
The procedure and ingredients is same as that of paruppu podi. The only addition we make is 10-15 flakes of garlic.
Fry the garlic in 1 tsp of oil in a pan untill it is golden brown and starts giving out aroma.
After making the paruppu podi finally add the garlic flakes and once again powder it.
KOLLU PODI OR HORSE GRAM POWDER
Kollu is an excellent cholesterol reducer. It brings down the LDL level in our blood. But many of us don’t include it in our day to day life. It can be consumed as sundal, rasam and podi. Let me tell you how to prepare kollu powder.
Ingredients
Kollu – 2 cups
Red Chilies – 10 nos – 15 nos
Black pepper – 1 tsp
Jeera – 1 tsp
Asafoetida – 1/2 tsp
Salt- 1tsp
Curry leaves – 10-15 leaves
Oil – 1 tsp
Procedure
-Dry fry Kollu till the fried smell comes.
-Again Dry fry pepper and jeera. Once it starts spluttering just put the chilies and fry it for two minutes.
-Now wash the curry leaves and spread it on a dry cloth. Allow it to dry. Apply 1 tsp of oil in the pan and fry it untill it turns dark green in colour.
-Grind the dhal which you have fried along with pepper and asafoetida into a fine powder along with salt.
-Finally add the fried curry leaves.
COCONUT POWDER OR THENGAI PODI
This is another podi preparation done with coconut.
Ingredients
Grated coconut – 2 cup
Chenna Dhal – 1/2 cup
Urud dhal – 1/2 cup
Red Chilies – 15-20 ( Depending upon how hot you need the powder)
Dhaniya – 2 tsp
Tamarind – size of 1 small lemon
Asafoetida – 1/2 tsp
Salt -1 tsp
Oil – for frying these ingredients
Procedure
-Apply 1 tsp of oil and fry the chilies so that all of them are oil polished evenly. Apply another spoon of oil and fry the tamarind for about 2 minutes.
- First fry dhaniya for about 30 seconds and then add Chenna dhal and Urud dhal to dhaniya and fry it un till they are golden brown. This is done done again with just one tsp of oil.
-Now in the same kadai you can fry the coconut without applying oil till it is golden brown.
- Allow all the ingredients to cool. First grind tamarind along with the chilies along with the salt. Once it is powdered then grind the fried dhal and make it into a little bit coarse powder. Finally add the coconut and grind it in such a consistency, that it is little bit coarse.
If the coconut is not sweet in nature then add a pinch of jaggery. This will enhance the taste of podi.
CURRY LEAF POWDER
Curry leaf powder or karuveppilai podi is a healthy substitute for those who lack iron.
Ingredients
Fresh cleaned dried curry leaves – 2 cups
Chenna Dhal – 1/2 cup
Urud dhal – 1/2 cup
Red Chilies – 10-15 ( Depending upon how hot you need the powder)
Tamarind – size of 1 goose berry
Asafoetida – 1/2 tsp
Salt -3/4 tsp
Oil – for frying these ingredients
Procedure
-Apply 1 tsp of oil and fry the chilies so that all of them are oil polished evenly. Apply another spoon of oil and fry the tamarind for about 2 minutes.
- Fry Chenna dhal and Urud dhal untill it is golden brown with just one tsp of oil.
-Now in the same kadai you can fry the dried curry leaves by applying 1 tsp of oil until they are dark green in colour or the nice flavour of curry leaves comes out.
- Allow all the ingredients to cool. First grind tamarind and chilies along with the salt. Once it is powdered then grind the curry leaves along with asafoetida. Once it is powdered add the fried dhal and make it into a powder.
Since this is dry powder if the dhal is little bit coarse it will give a crunchy taste if it is grounded coarse.
Add a pinch of jaggery. This will enhance the taste of the powder.
The same procedure can be repeated for doing PUDHINA PODI.
The ingredients remain the same. Instead of using curry leaves use mint leaves.
I don’t know how many of us have heard about Thoodhuvalai. It is an excellent medicine for cough and cold. When taken for 1 mandalam i.e 48 days it completely cures allergic cough.
This Thoodhuvalai podi can be prepared in the same way as that of curry leaf powder.
