SUBA'S PODI ... [ OR ] PARUPPU PODI

SUBA'S  PODI ...  [ OR ]  PARUPPU PODI

When I thought of having podis for rice first thing came to my mind was Paruppu Podi.... When I was trying to collect the recipes from my friends .......My friend  Suba was the first one to come with this podi recipe..... when I made it I was very much satisfied with the taste and started to have it with hot rice almost daily.... THANK U SUBA.............

SUBA'S  PODI

INGREDIENTS:

Pottu kadalai                       - 2 cups

Red Chilly                            - 5 

Dried curry leaves                - 1/2 cup

Garlic  Cloves                      - 5

Asfoedita powder                - 1/2 tsp

Salt                                      - to taste

METHOD:

Grind all the ingredients together in blender..

Store it in air tight container..

Serve it with hot rice.....                         

MATHU PODI .....[OR] .... DHANIYA PODI

MATHU PODI .....[OR] .... DHANIYA PODI

I got this  Podi recipe from my friend Mathu.......... The bottle with this podi is labeled as Mathu Podi....just to differentiate from other Podis.....labeling it with name dhaniya podi for not attractive as MATHU PODI..

MATHU PODI

INGREDIENTS:

Coriander Seeds                            - 1 cup

Urad Dal                                       - 1/2 cup

Red Chilies                                   - 5

Salt                                               - to taste

Oil                                                 - 1 tsp

METHOD:


Take a frying pan. 

Heat a tsp of oil ..

Roast everything together well ..

Cool it and grind it in blender ...

Store it in tight container..

Can just mix this podi in hot rice when we have our food ....
If interested can add 1 tsp of ghee or gingelly oil

TIRUNELVELI IYENGAR SAMBAR POWDER

TIRUNELVELI  IYENGAR SAMBAR POWDER

TIRUNELVELI  IYENGAR SAMBAR POWDER

Ingredients:

Toor dal                             - 1 1/4 tbsp

Channa dal                        - 3/4 tbsp

Urad dal                             - 3/4 tbsp

Red chillies                        - 5

Coriander seeds                 - 2 1/2 tbsps

Pepper corns                      -1 tsp

Mustard seeds                    - 1/4 tsp

Fenugreek seeds                - 1/4 tsp

Cumin seeds                      - 1/2 tsp

Turmeric powder               - 1/4 tsp

Asafoetida                          - 1/4 tsp

Fresh curry leaves             - 7 stigs

METHOD:

Dry roast the dals on low heat for 5 mins till the dals release their flavor keep aside

Add coriander seeds and roast for 5 mins till they turn dark brown and release their flavor

Add fenugreek seeds and roast for 2 mins till they turn red.

Add the mustard seeds and roast till they start popping. Remove and keep aside.

Add cumin seeds and pepper corns and roast for 2 mins. Remove and keep aside.

Finally roast the dry red chillis and curry leaves for a min and remove.

Add a 1/2 tsp of oil when hot add the asafoetida and roast it well.

Let it cool well

Add turmeric powder grind it in a blender to a coarse powder..

Preserve in air tight bottle... Increase the ingredients in same ratio if you want more quantity of powder..