Idli Podi (less spicy) / இட்லி பொடி

Idli Podi (less spicy)

இட்லி பொடி ( காரம் குறைவானது)

Ingredients:

Dry red chili ( காய்ந்த மிளகாய் வற்றல்) - 15 to 18
Split Urad dhal (with the skin)( கருப்பு உளுந்தம் பருப்பு) - 3/4 cup
Split Chickpeas ( கடலைப் பருப்பு) - 3/4 cup
Curry leaves ( கறிவேப்பிலை)- 3 twigs
Asafoetida ( பெருங்காயம்) - 1 teaspoon
Salt - 2 teaspoons or to taste.                                    ( தேவைக்கேற்ற உப்பு)

Heat a heavy wok. When it is hot enough, turn the flame to medium and dry roast the red chili. Turn frequently so as to roast uniformly and not burn the chilies.

In the same wok, dry roast the split chickpeas. Keep the flame to the same medium level.

Dry roast the urad dhal. Add the curry leaves and continue to roast. Finally, add the asafoetida and switch off the flame. 

Transfer the roasted ingredients to a plate and allow it to cool. After 20 or 30 minutes, powder the ingredients. Allow it to cool completely. 
Store in aa airtight jar. Serve with idli or dosai or even upma. 

My Notes:
Idli Podi, a favourite of most of the South Indian or for that matter all Idli lovers, because idli / dosai and this powder mixed with sesame oil tempts you to eat that additional one or two idlis 😋
In our family, after the initial combination of idli and coconut chutney, idli podi is served for that last idli. Sometimes, when there is no sambar or no time to prepare chutney, idli podi comes handy. 
For the lunch box special where chutney cannot stay fresh, idli podi is the stable accompaniment for idli or dosai. Not to forget idli and podi packed for train / bus journeys. 
At my Paternal Grandmother' house, this powder was made using the traditional stone mortar and pestle. It is called ural and ulakkai in tamil. My Father had always missed that aroma and taste when my mother used the modern mixer to grind the podi. 
During my childhood holidays, when there is no evening snack at home, my cousin sister will crumble the leftover idlis from breakfast, mix this podi and a lavish dose of sesame oil for that extra kick. Make small, small balls and pop into our, all younger cousins, mouths. What a fun!. 
In this recipe, two types of lentils are used and garlic is given a skip.The urad dhal with the skin is more flavourful than the white counterpart without the skin. In the other type, spicy hot podi, only Urad dhal is used and the garlic pods is the additional ingredient. My elder son prefers the latter while my younger son will mix both the podi and make a paste with sesame oil and relish.
Home made podi is best and has long shelf life than the commercial product. Go for it and stock.

Stuffed sweet balls / Suzhiyam ( சுழியம் )

Stuffed sweet balls / Suzhiyam 

சுழியம் 

Ingredients:

Channa dhal / Split Chickpeas ( கடலைப்பருப்பு) - 1 cup

Pounded Jaggery ( வெல்லம்)  - 2 cups

Cardamom powder ( ஏலக்காய் பொடி) - 1/4 tsp

Ghee/ clarified butter (  நெய்) - 1 tbsp

Oil for frying ( பொரிப்பதற்கு எண்ணெய்) 

For the batter 

Parboiled rice ( புழுங்கலரிசி) - 4 cups

Urad dhal( உளுந்தம்பருப்பு) -  1 cup 

Soak separately and grind separately and mix together as you would do for idli batter. The only difference is to use minimal water while grinding to get a thick batter. If the batter is loose, it will absorb more oil while frying. The batter is ready for frying. Prepare the sweet stuffing. 

Steps:

Soak the channa dhal for an hour, drain water. In a heavy pot, boil water and add the soaked dhal. Boil on medium flame until it is cooked. Do not cook at a very soft level. If you pinch, your fingernail should feel the cooked dhal soft but not smashed to paste. Drain the water, let it cool down on a plate. 

In a blender add the cooked dhal and the pounded jaggery. Make a fine powder/paste 

In a heavy bottom pan, add a spoon of ghee, transfer the dhal jaggery mixture and let it cook for 3 to 4 minutes. 

Add the cardamom powder, switch off the flame. Mix well

Transfer to a container and make it into smooth balls of your desired size. 

Heat oil in a pan for deep frying. Take a dhal ball, dip in the rice batter and drop into the hot oil.
Fry a few balls at a time. Turn carefully so that the balls do not stick together or the stuffing does not spill out.  

My Notes:

Suzhiyam or susiyam or suyam, as it is called by different names is a deep fried snack with a sweet stuffing, a favorite of all. A sweet made during Deepavali almost in each of the households even today.

In a unique way, a vessel with a large quantity of it will flash in my mind. It brings back the memory of it during Deepavali at my paternal grandmother's house in Sholavandan. 

 A big vessel of suzhiyam and another full of urad dhal vadai will be kept near the front door, whoever comes to the doorstep on Deepavali day asking for alms/food will get two each of these in addition to the idlis. Thus was my Granny's generosity. We, the kids, also take turns to give young and old, whoever comes knocking. Maybe that is the reason, to give for needy, is instilled in me and a few of our cousins. 

During Deepavali and other festive, it is a ritual / customary of nadaswaram and thavil vidwans to play music at the front yard and get thambulam - betel leaves, betel nut, fruits and some money. Even they do not mind receiving the suzhiyam, vadai and idlis as they know the excellent taste. 

In this recipe, split chickpeas, which is the common one, is used. Some people add 1/5th or a quarter portion of coconut to the stuffing. The sweet level can also be adjusted according to the preference. The stuffing can be done a day earlier, cooled and refrigerated. the batter is prepared fresh on that day and used immediately before it starts fermenting. 

There is another version using green gram instead of the chickpea. The outer coating batter can also be varied. Some use plain flour for a quick fix. A mix of rice flour and plain flour is also used. A tablespoon of gram flour is also added by some. While using the readymade flour, some add a pinch of baking soda for the soft crisp coating. But if you are using the fresh ground batter, there is no need for the baking powder or baking soda. 

Sprouted green bean with sauteed bell peppers Salad / முளைக்கட்டிய பச்சை பயறு குடைமிளகாய் சாலட்.

Sprouted green bean with sauteed bell peppers  Salad.

 முளைக்கட்டிய பச்சை பயறு குடைமிளகாய் சாலட்.

Ingredients:
Sprouted Green bean ( முளைகட்டிய பச்சை பயறு)  -  1 cup
Red Bell Pepper ( சிகப்பு குடைமிளகாய்)  -  1/4
Green  Bell Pepper ( பச்சை குடைமிளகாய்) -  1/4
Yellow Bell Pepper  ( மஞ்சள் குடை மிளகாய்) -  1/4
Butter ( வெண்ணெய்) -  1 tsp
Lemon juice ( எலுமிச்சை சாறு) - 1 tsp
Salt and pepper to taste. ( தேவைக்கேற்ற உப்பு & மிளகுதூள்)




Steps:

Wash and dice all the three peppers into bite-size squares. Heat butter in a pan, saute the peppers. Add required amount of salt. Switch off the flame when it is half cooked. Toss in the sprouted beans. Drizzle a few drops of lemon juice. Mix well after adding required salt and pepper and serve the salad. 

My Notes:
This less pungent sweet pepper can be added directly if you prefer the crunchiness. But do not cook completely, the salad may lose its taste. I prepare sprouted green bean salad with different ingredients. Sometimes with nuts, fruits added.
 A colourful appetizing yet very stomach filling salad can be one of the best choices for your morning breakfast. Salad dressing, herbs can be added as per individual wish. I prefer this simple way but my son comments that this lacks the push factor, the dressings or sauces, to eat the salad. So whether bland or enhanced with thyme, home made cajun powder or other homemade dressings, enjoy your salad for a great start of the day.

Coconut Dosai தேங்காய் நீர் தோசை

Coconut Dosai
தேங்காய் நீர் தோசை 

                             
Ingredients:
 Raw rice ( பச்சரிசி) - 2cups
Shredded Coconut ( துருவிய தேங்காய்) - 3/4 cup
Caraway seeds / Shahjeera ( ஷாஜீர / கருஞ்சீரகம்) - 1 teaspoon
Coconut oil ( தேங்காய் எண்ணெய் ) to season and grease.
Salt to taste ( தேவையான அளவு உப்பு)

 

Wash and soak rice for 1 hour.

In a blender add soaked rice, coconut and salt.

Grind to a fine paste using little water a time. 

Heat a teaspoon of coconut oil. Add a teaspoon of shah jeera. As it splutters, transfer to the batter. Mix well.

Heat a dosai pan / grid. Pour over a thin layer of the batter. Drizzle a few drops of coconut oil.

Cover with the lid and let it cook on a medium flame for a minute.

The dosai is ready to serve.
Alternatively for a crisp dosai, turn to the other side, drizzle some more coconut oil and let it cook to crispness.

My Notes:

My mother used to prepare this when there were too many coconut halves received from the temple so that to finish it off before it goes stale. 

After moving to Arumbakkam, where we had coconut trees at home and whenever there is a sign of coconut on the verge of going bad this dosai is prepared, in addition to coconut burfi, coconut idli podi, etc..
Sometimes to enjoy the original taste it is preapred with fresh coconut as well. The only difference is in the former recipe one gets a strong taste of coconut with its strong saturated fat flavour.
Raw rice and bar boiled rice can also be mixed in equal proportion but have to soak for extra time. The batter is thinner ( So the name, neer dosai in tamil ) than the usual dosai batter as the main ingredient is rice and urad dhal is not used.l. Fermentation is also done. So make a thin batter. My cousin used to add a tablespoon of boiled rice while grinding the soaked rice as this may give a soft texture to the dosai.

This dosai goes well with any spicy chutney. We used to make red chili onion chutney.
Try this recipe for a variety in your dosai.