Kollu Sadam Podi

Kollu, also known as horse gram has innumerable health benefits.Its known to be rich in calcium,Iron and proteins.It is a pulse crop cultivated and consumed predominantly in India.It is also widely consumed in the south-east subcontinent.

Kollu Sadam Podi
Kollu Sadam Podi – Horse gram powder

Ingredients:

Kollu(horse gram)- 100 gms

Red chilies – 4

Channa dal – 2 tbsp.

Jeera – 1 tsp.

Black pepper – 1 tbsp.

coriander seeds – 2 tbsp.

A pinch of Asafoetida.

Salt- to taste

Dry roast the ingredients in a pan.Now grind the roasted ingredients in a mixer and store in an air tight container. This podi can be mixed with rice and served.This can also be mixed while making Rasam.

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Cabbage(Muttaikose)Thuvaiyal

Cabbage Togaiyal
Cabbage Thuvaial

Ingredients:

sliced Cabbage – 100 gms

Red chilies- 4

Urad dhal -2 tbsp.

Channa dal 2 tbsp.

Tamarind – small gooseberry size.

grated coconut 4 tbsp

Mustard seeds – 1 tsp.

asafoetida – 1 tsp.

Salt- to taste

Heat oil in a pan and fry the above ingredients till they become brown.Now add the cabbage and saute till it becomes slightly brown.Switch off the stove add the tamarind and coconut,mix them well and grind them along with salt in a mixer.Serve this with idly or dosa.It also goes well with hot rice.

Groundnut Chutney

Groundnut Chutney
Groundnut Chutney

Ingredients:

Groundnut- 4 tbsp.

Grated coconut- 2 tbsp.

Chilies- 2

For tempering:

Urad dal- 1 tsp.

Chana dal- 1 tsp.

mustard seeds- 1 tsp.

Salt – to taste

Method:

  1. Roast the groundnut and grind it along with coconut and chilies.
  2. Add oil and the ingredients meant for tempering.
  3. Add the tempered products to the chutney along with salt.
  4. The Chutney is ready to be served.

Multi-grain Pidi Kozhakatai

Multi-grain Pidi Kozhakatai
Multi-grain Pidi Kozhakatai(Multi-grain steamed balls)

Ingredients for multi-grain powder:

Wheat -50g

corn-50g

chana dal -50g

soya-50g

barley-50g

ragi-50g

Rock salt-to taste

other ingredients:

green chili-2

oil- 1 tsp.

Cut Ginger-1 tbsp.

Urad dal- 1 tsp.

chana dal-1 tsp.

Mustard seeds- 1 tsp.

Method:

  1. Dry roast the ingredients given under the multi-grain powder section.Grind them into fine powder.
  2. Heat oil in a pan,add the mustard seeds.wait until it starts to splutter.Now add the urad dal,chana dal,ginger and chili.
  3. Roast the ingredients until it starts to become brown.
  4. Now add 2 cups of water and salt,wait until it starts to boil.
  5. Add the multi-grain powder slowly as you stir it in without forming lumps.
  6. keep stirring the mixture for 5 minutes and switch off the stove.
  7. Add some water to you steamer and wait until the water starts to boil.
  8. Now make small balls of the multi-grain mixture and steam them for ten to fifteen minutes.
  9. Remove the balls from the steamer and serve hot with a chutney of your choice.

Ragi mini idly with sambhar

Ragi mini idly with sambhar
Ragi mini idly with sambhar

Idly is one of our favourite breakfast item.Normally we make idly with white batter.I tried with Ragi and it came out well.This idly is spongy and nutritious.

Serves:4

Preparation time: 1 HR

Cooking time: 20 mins

Ingredients:

Red/white boiled rice -1 Cup

Ragi flour- 4 cups

Urad Dal – 1 Cup

Fenugreek seeds -1 tbsp.

Salt- to taste

Method:

Wash and soak Urad dal, fenugreek seeds and Rice for one hour. Mix the Urad dal and fenugreek and leave them to soak.Grind Urad dal and fenugreek adding water little at a time till it becomes smooth and fluffy. Keep it aside.Grind the rice slightly until coarse and then add water.now add the urad dal batter and ragi flour and salt to the rice batter and grind till they mix well.The consistency of the batter should be like the normal idly/dosa batter.Remove from the grinder and mix with your fingers to bind them. The warmth from your fingers help the batter to rise.Leave it to ferment overnight.

Mix the batter well before use.Heat water in a steamer or idly vessel and pour the batter into the ghee greased mini-idly moulds and place it inside the steamer.Steam cook for ten minutes.Once it is done,remove the idly vessel from the steamer and sprinkle some water.leave it to cool for five minutes and then remove the idlies from the mould.Place the idlies in a bowl and pour some sambar over the idlies.Add 2 tbsp of ghee,coriander leaves and chopped onions to garnish.Serve the mini idly hot.

Nartha ilai (Citron leaves) podi

Nartha Ilai(Citron leaves) Podi
Nartha Ilai(Citron leaves) Podi

Ingredients:

Nartha ilai (Citron leaves)- 1 handful

Method: Pluck the Nartha ilai(Citron leaves) from the tree.Wash the leaves and dry it in shade.Do not dry it in direct sun.Leave it to dry for one day.Once it is completely dry, grind it in mixer and sieve it to remove any impurities.This powder can be added in butter milk along with asafoetida and rock salt for indigestion.

Angaaya Podi

Angaya Podi is a traditional podi variety which is not very common now a days.I have seen my great grandmother prepare this podi.This podi is known to calm down indigestion and stomach ulcers.Lets see how we can prepare this podi.

Angaya Podi
Angaya Podi

Ingredients:

Dry ginger – 2 inchs

black pepper- 1 tbsp

Curry leaves – 2 to 3 tbsp.

Jeera – 1 tbsp.

long pepper(thipili)-4-5 pieces

Coriander seeds- 1 tbsp.

Toor Dal- 2 tbsp.

Sundakai vathal- 2 tbsp.

Manathakali vathal- 2 tbsp.

Dry neem flower – 2 tbsp.

Asafoetida – 1/2 tbsp.

Rock Salt- to taste

Dry roast the ingredients in a pan.Now grind the roasted ingredients in a mixer and store in an air tight container. This podi can be mixed with rice and ghee.

Arakeerai Sadam Podi

The botanical name of Arakeerai is Amaranthus aritis.Arakeerai is rich in minerals.It is normally made as kootu or keerai by itself.Now lets see how we can make an interesting podi that can be mixed with rice and had at anytime quickly.This podi can be made and stored for later use.

Arakeerai Sadam Podi
Arakeerai Sadam Podi

Ingredients:

Arakeerai leaves- 1 bunch

Red chilies- 4

Urad dhal -2 tbsp.

Channa dal- 2 tbsp.

Jeera-1/2 tbsp.

A pinch of Asafoetida.

Salt- to taste

Wash the leaves thoroughly and dry it in a cotton cloth (do not dry it in direct sun).Dry roast the ingredients in a pan. Switch off the stove and add the Arakeerai leaves. Mix them well till the moisture goes away. Now grind the roasted ingredients in a mixer and store in an air tight container. This podi can be mixed with rice and served.

Poondu Parupu Podi

Poondu Parupu Podi
Poondu Parupu Podi

Ingredients:

Garlic- 2 whole bulbs

Red chilies- 4

Urad dhal -2 tbsp.

Channa dal- 2 tbsp.

Salt- to taste

Peel the garlic and dry roast the garlic in pan until the moisture goes away,set it aside.Dry roast the other ingredients in a pan.Now grind the roasted ingredients in a mixer and store in an air tight container. This podi can be mixed with rice and served.

Pudhina(Mint)Podi

Pudina has many medicinal benefits.The leaves has a very strong aroma and it gets to stimulate your brain functioning and helps cure nausea.It helps to relieve  head-ache.It has anti-bacterial and anti-inflammatory properties.It helps to fight tooth decay and bad breath. Pudina can be used to make pudina chutney,pudina podi and pudina rice.Now we will see how to make pudina podi.

Pudhina Podi
Pudhina Podi

Ingredients:

Pudina (Mint) leaves- 1 bunch

Red chilies- 4

Urad dhal -2 tbsp.

Channa dal- 2 tbsp.

Jeera – 1/2 tbsp.

Tamarind-small gooseberry size (optional)

Mustard seeds- 1 tbsp.

Salt- to taste

Remove the leaves from the stem and discard the stem.Wash the leaves thoroughly and dry it in a cotton cloth (do not dry it in direct sun).Dry roast the ingredients in a pan. Switch off the stove and add the pudina(Mint) leaves. Mix them well till the moisture goes away. Now grind the roasted ingredients in a mixer and store in an air tight container. This podi can be mixed with rice and served.