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.

Murunga Leave Powder

Murunga Leave Powder

முருங்கை இலை பொடி 

STEPS:
This is not a recipe but a very useful post.
Remove the stalk of the murungai leaves and dry the leaves in shade. I had left to dry inside the house, in a cool corner place.
Within 3 days, the leaves had dried as the weather was hot and windy.
Crush the leaves with the palm, you can feel the dryness of the leaves.
Dry grind the crushed leaves to a fine powder.
Add half a teaspoon of murungai leave powder to a cup. Add around 20ml of boiling water to the murungai leave powder. Let it stand until it is warm.
Add a few drops of lemon juice and honey. ( optional)
Take this concoction for a few months or at least for 48 days.
It has many health benefits. Treating Anemia, healthier bones, diabetes, cancer-fighting,..the list is countless.

My Notes:

Murungai is recently the talk of the town, with shops selling the dried seeds, the leaves in powder or capsule form.
It has many health benefits. This spinach is native to South India. A common dish for its high iron content. Recently I came to know that it has a good percentage of protein and vitamin C as well.
For my heavy menstrual bleeding with clots, one of my friend, Ramani, suggested this powder as a remedy.
She provided some homemade murungai leaves powder. It is working for me. I didn't add honey or lemon juice neither I strained the concoction. I stirred well and drank the warm liquid.
Do not boil the powder with water as it will lose its nutrients.

My childhood memory of murungai leaves links to the leaves dipped in hot ghee, while ghee is prepared by melting butter. The crisp ghee flavoured leaves is yummy to eat just like that. Sometimes it is mixed with hot steamed rice and a pinch of salt.
And secondly, murungai leaves with adai, the lentil pancakes, is one of the best combination that I have savoured since young.
Murungai leaves, as side dish for rice, is prepared as the dry stir fry flavoured with freshly grated coconut or as mild curry, kootu, mixed with boiled dhal.
Murungai leaves enhances the flavour of sambar rice as well.
In whatever way you prefer, include the whole leaves at least once a week in your diet.

Curry Leaves Podi கறிவேப்பிலை பொடி

Curry Leaves Podi

கறிவேப்பிலை பொடி

Ingredients:

Curry leaves ( கறிவேப்பிலை ) - few twigs

Dry red chili ( காய்ந்த மிளகாய்) - 3 

Black Urad Dhal ( தோள் உளுந்தம்பருப்பு) - 1 tbsp

Asafoetida ( பெருங்காயம்) - 1/4 tsp

Tamarind ( புளி ) - a small amount

Salt to taste ( தேவையான அளவு  உப்பு)

Remove the curry leaves from the stalk. Dry / roast the curry leaves in the oven for 1 minute. Turn the leaves and repeat for uniform drying. You can add the tamarind also together with the leaves to remove the moisture and make it suitable for the dry powder. 
Allow it to stand for a few minutes in the oven.
 Then crush the leaves to form coarse bits. This enables a uniform smooth powder while grinding.

In a pan, heat a little oil to roast the chilli followed by the urad dhal and asafoetida. 

Dry grind the roasted red chili, asafoetida and urad dhal. Then add the dry curry leaves, salt and dried tamarind. Grind to a powder. 

My Notes:
This podi /powder can be used as a side dish for idli or dosai and also mixed with hot steamed rice and ghee. A small amount of hot rice and a generous portion of this powder is very flavourful and with full benefits. No side dish is required for this mixed rice.

The difference in the colour of the powder. The one on the left is prepared from curry leaves roasted under fire in a pan. The right, retaining the green colour is roasted in an oven. The flavour and colour are retained this way. So I have switched from pan roasting the leaves to dry in the oven. 

Peanut Chutney ( வேர்கடலை சட்னி )

Ingredients:

Peanuts ( வேர் கடலை ) -  1/4 cup

Grated Coconut ( துருவிய தேங்காய்) - 1 tsp

Red Chili ( காய்ந்த சிகப்பு மிளகாய் ) - 1 or 2

Tamarind (  புளி ) - a pinch

Mustard seeds (கடுகு ) - 1/4 tsp

Split Urad dhal ( உளுந்தம்பருப்பு ) - 1/4 tsp

Asafoetida ( பெருங்காயம் ) - 1/8 tsp / a pinch

Curry Leaves ( கறிவேப்பிலை) - a twig

Salt to taste

Steps:
Soak the raw peanuts for about an hour.
Wash twice and drain the water.
In a mixie jar, add the soaked peanut,red chili, coconut, tamarind and salt.
Grind without adding water. When evenly coarse, add little water and grind to a paste.
Transfer to a serving bowl.
Heat a tsp of oil, splutter mustard seeds, urad dhal, asafoetida and curry leaves.Add to the grinded chutney.
Mix well and serve with hot idli or thosai.
My Notes:
When I was studying in Ethiraj college, I had a friend from a family of native Andhra but settled in Chennai. Her regular , atleast once a week,lunch box menu will be idli and this peanut chutney. I remember her chutney more spicy hot with chili and  a small amount of  dry coconut instead of fresh coconut added.I guess the dry coconut ( கொப்பரை தேங்காய்) keeps the chutney fresh  for long hours without becoming inedible. That chutney' taste still lingers in my mind.

Rasam Powder ( ரசப்பொடி)

Rasam Powder ( ரசப்பொடி)

The Spice Powder to make the South Indian Soup - Rasam

Ingredient:

Black Pepper (மிளகு )  - 4 tbsp

Cumin Seeds (சீரகம் )  -  4 tbsp
Coriander Seeds (தனியா)  - 2 tbsp
Dry Red Chili(மிளகாய் வற்றல்) - 4 Nos.


Steps:
Using a scissors cut the red chilies into small bits. or just use fingers to snap.
In a mixer add all the ingredients.
Coarse grind the ingredients using wiper button or slow speed.
Store in a air tight glass jar.
No refrigeration required. Freshness lasts for 3 weeks, so make the desired quantity and store. Shelf life can be up to 5 weeks.

My Notes:
This combination of spices is best suited for rasam. I had learnt this from my Mom and have been used to this taste for time immortal.
The right amount of pepper and cumin seeds. When ground, the coriander  seeds' nutty earthy aroma comes to fore. The coarse ground chili flakes adding a punch.

Some use more of coriander seeds and the spice powder may be fine ground. Commercial products also have different combinations but of the same ingredients.

This is well tried and enjoyed over the years and so you can give a try without a second thought.

Pepper,one of the world' most popular spice, has a strong aroma and has many health benefits. No wonder it is called the King of spices.

Gongura Chutney / Sorrel Sauce ( புளிச்ச கீரை துவையல் )

Gongura Chutney / Sorrel Sauce 

( புளிச்ச கீரை துவையல் ) 

Ingredients:

Gongura leaves ( புளிச்ச கீரை) -  2 cups

Dry Red Chili ( காய்ந்த மிளகாய்)  -  1

Green Chili ( பச்சை மிளகாய்) -  1

Garlic pod ( பூண்டு) - 3

Coriander seeds ( தனியா) -  3 tbsp

Fenugreek seeds  ( வெந்தயம்)  - 1/2 tsp

Tamarind  ( புளி )  - a small amount ( optional )

Steps:

Remove the leaves from the thick stem. If desired, can retain the tender soft stems nearer to the tip.To wash the leaves, swish in a basin of cold water. Let it sit for a minute.Pass through a colander to drain.
Pat dry on a clean dry kitchen towel.
In a pan add a tbsp of oil. Fry the red chili in the hot oil, followed by the green chili.
Remove and in the same pan, roast coriander seeds and fenugreek.
Remove and saute the gongura leaves in the same pan.
Cool. In a blender, add the chilies and other ingredients except the gongura. Dry grind. Then add the sauted gongura and salt to taste. A very small lump of tamarind is added if opted in.
Grind to a chutney consistency and transfer to a serving bowl.

My Notes:
Sorrel is a tangy, acidic herb. Its raw taste closest to a tart green apple.
It is a popular leafy vegetable in the state of Andhra pradesh in India. This is mainly due to the fact that the  hot climate in the region produces best quality Gongura.
It is rich in vitamin C and has other vitamins, potassium and calcium as well.
Like any other spinach, gongura provides significant amount of fibre. But this leafy vegetable consumption portion will be less when compared to other spinach as this is mostly made into chutneys/ thokku or pickles,
This chutney is a regular side dish in the lunch menu of all Andhrites.
A tantalizing aromatic dish suitable not only for hot steamed rice but also for dosai, sandwich etc..

Mint & Coriander Chutney ( புதினா கொத்தமல்லி துவையல் )

                   

Mint & Coriander Chutney

 ( புதினா கொத்தமல்லி துவையல் )

                     

Ingredients:
Mint leaves  ( புதினா இலை ) -   1/2 bunch
Coriander leaves ( கொத்தமல்லி தளை)  - 1/2 bunch
Dry red chili ( காய்ந்த மிளகாய் )  - 2
Small onion  ( சிறிய வெங்காயம் ) - 6 to 8 Nos.
Tomato ( தக்காளி)  - 1
Grated Coconut  ( துருவிய தேங்காய்)  -  1 tbsp
Salt    ( உப்பு )  -  to taste

Steps:
Remove the leaves from the stalk.
Wash well in water and dry on a clean kitchen towel.
Peel and slice the onions. Slice the tomato.
In a pan heat a teaspoon of oil.
Fry the red chili and remove.
In the same pan, saute onions and tomato.
After 2 minutes, add the fresh coriander and mint leaves.
Toss for a few seconds and switch off the flame.
Add the grated coconut. Let it cool and grind to a fine paste.

My Notes:
This chutney is a great appetizer. Tickles your taste bud with its sharp acrid taste balanced with the tangy taste from tomato.
A good start for a meal when this is mixed with pipping hot steamed rice and ghee.
Can be eaten with idli / dosai or even as a spread on your toast.
Some people may not be able to take in the strong flavour of mint. But this chutney will give them a good taste of it with coriander and tomato  added to it.
Variations can be given to this dish with addition / replacement of one or two ingredients.
I have posted earlier a similar chutney without coconut.
So play around with your choice of ingredients and enjoy the dish. ;)

Pirandai Thuvayal / Veldt grape Chutney ( பிரண்டை துவையல் )

Pirandai Thuvayal / Veldt grape Chutney   

( பிரண்டை துவையல் )

Ingredient:

Veldt grape/ adamant creeper / Pirandai (பிரண்டை)  - 7 to 8 sticks

Dry Red Chili (மிளகாய் வற்றல் )  -  3

Channa Dhal (கடலை பருப்பு)  - 1tsp 

Split Black Urad Dhal (உளுந்தம் பருப்பு தோலுடன்)  - 1 tsp

Tamarind (புளி)  -  a small amount ( according to the preference)

Asafoetida (பெருங்காயம்)  - 1/6 tsp 

Salt ( உப்பு) - to taste

Sesame Oil ( நல்லெண்ணய்)  - 2 tsp

Steps:

Wash and clean the stem. Remove the leaves and tendrils.

Break into manageable lengths and by doing so remove the veins. You can also use a knife or peeler to remove the veins along the ribbed edges.

Heat a teaspoon of sesame oil in a pan. Roast the red chili and remove. In the same oil, roast the channa dhal and urad dhal separately. Add asafoetida to the hot dhal kept in a plate.

Add a tsp of oil to the same pan and stir fry the veldt grape pieces. Saute for 3 to 4 minutes until it becomes soft. 

Dry grind the chilli and dhalls first to a powder. Later add the stem vegetable.

Grind without or with less waster. 

It is served with hot steamed rice and clarified butter.

It is a good side dish for dosai / Indian pancake.

.

My Notes:

The name pirandai thuvayal sounds interesting, isnt? That's how I felt when my cousin sister gave me some of this edible stemmed vine. It was grown at her Mother in law' terrace garden at Chennai and had brought back on return from holidays. It is available in some Indian shops and some wet markets in Singapore.

It also goes by the name adamant creeper as it grows well and creeps to occupy a major portion of your garden with less care. 

I have never cooked pirandai before. Asked her the preparation and added an ingredient - black gram lentil to enhance the flavour.

Grease your palm with oil before you start to clean and chop the pirandai. Other wise you may feel itchy.

Tamarind is also used in this recipe for the same reason, to remove the itchiness while eating. But not all pirandai are itchy.Not to take any chance, add tamarind and saute well in sesame oil.

This chutney is palate tickling with all its ingredients. I didn't get any itchiness.   

Pirandai combined with sesame oil is good for women. Also believed to alleviate knee problem and aids in digestion.

Try this with hot rice and ghee.

Well suites with dosai or idli. 

Can be refrigerated and used within a week. 

Surprisingly my younger son liked it.

It is  somewhere close to the fresh coriander thuvayal.

Try it out and enjoy the taste and its benefits. ;)

Raw Mango Chutney ( மாங்காய் பச்சடி )

Raw Mango Chutney ( மாங்காய் பச்சடி )

Ingredients:

Raw Mango - 1 cup ( thin sliced)
Jaggery  - 1/4 cup ( powdered)
Turmeric powder  - 1/4 tsp
Chilli powder  - 1 tsp
Dry chilli  - 1
Mustard seeds  - 1 tsp
Asafoetida  - 1/4
Curry leaves  - 1 spring
Salt to taste
Sesame oil  - 1 tsp
Neem flowers  - 4 or 5 (optional)

Steps:

Wash and peel the Mango.
Slice it into thin strips. Need not be of uniform thickness or size.
Heat oil in a pan. Add mustard seeds, as it splatters, add asafoetida followed by curry leaves and dry chilli.
Saute for a few seconds. Add the mango slices.
Add turmeric and chilli powder. Add fresh neem flowers or the dried ones.Mix well. Allow it to cook.
If needed add a few tsp of water.
In a separate pan boil the powdered jaggery with 1/4 cup of water. Once all jaggery has melted, strain to remove impurities. This may take 1 or 2 min.
Add the jaggery mixture to the mango and continue cooking for 3 to 4 min. The mango slices will be soft cooked with jaggery
Add salt to taste.
This sweet and sour Mango Chutney is awesome with hot rice or can be eaten with dosai or chapathi as well.

My Notes:

Sour Mango is chosen for this dish. It will be balanced with jaggery and chilli powder.
I have used 1/4 of jaggery, if preferred, can increase the quantity slightly.

For Tamil New Year feast, this delight is a must. During which neem flowers are added in the recipe. Fresh flowers are easy to get during this season. When preparing for a gathering or other times, neem may not be added.

I have used dried flowers, as I couldn't get fresh this time in Singapore.