<TABLE class=MsoNormalTable style="WIDTH: 100%; mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in" cellSpacing=0 cellPadding=0 width="100%" border=0><TR style="mso-yfti-irow: 0; mso-yfti-firstrow: yes; mso-yfti-lastrow: yes"><TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0in; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 25%; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" width="25%"> <TD style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 0in; BORDER-TOP: #ece9d8; PADDING-LEFT: 0in; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent"> Idli Podi This is a type of powder, mostly use for the idlies. Can eat with hot rice also. But goes well with idlies. Ingredients: 100 gms.dry grated coconut 100 gms.Chana daal 1 tbls.Dhaniyalu(coriander seeds) 1 tbls.jeera(cumin) 15 red chillies dash of hing(asafoetida powder) Salt for taste Process: Fry all the ingredients without oil and make fine powder. Goes well with idlies. Take a tbls.of powder in a small plate or small cup add one ts.of oil/ghee, eat dipping the idlies into it. Goes well with hot rice also. Other Information: Qty: 3-4 servings Storage Time & Location: store in airtight container Kandi Podi Recipe source: Amma Prep & Cooking: 20 mts Ingredients: 1 small cup kandi pappu/red gram/tur dal 1 small cup senaga pappu/bengal gram/channa dal 1 1/4 tsps cumin seeds 7-8 dried red chillis (adjust) 15 curry leaves (optional) 1/2 tsp asafoetida salt to taste 1 tsp oil 1 Heat a heavy bottomed vessel and add both the dals and slowly, dry roast on low to medium heat stirring constantly till they turn red. Don’t burn them. Remove from pan and keep aside. 2 In the same vessel, add the cumin seeds and toss them on medium heat for 2-3 mts. Remove from pan and keep aside. 3 Next drizzle some oil in the vessel, add the dry red chillis and curry leaves and stir fry for 3-4 mts. Remove and cool. 4 Once cool, grind all the ingredients to a slightly coarse or a rough texture. Add salt to taste and asafoetida and combine. Store in an air-tight container. 6 Serve hot with white steamed rice and a dollop of ghee. Endu Kobbari Podi – Dry Coconut-Spices Powder Recipe Recipe source: Amma Preparation: 20-25 minutes Makes approx 1 1/2 to 2 cups of podi Ingredients: 1 tsp oil/ghee for roasting the dals and coconut 1/2 cup black gram dal (minappapu) 1/2 cup bengal gram dal (senaga pappu) 8-10 dried red chillies, tear into two and de-seed (adjust to suit your spice level) half a coconut, dried, grated or finely sliced 8-10 garlic cloves salt to taste 1 Grate the dried coconut or slice it into thin pieces as shown in the picture. 2 Heat a tsp of oil in a heavy bottomed vessel and roast the dals and dry red chillis in a pan on low heat till light brown and the dals release their flavor. Remove and cool. 3 In the same vessel add the grated or sliced coconut pieces and roast on low heat for 3-4 minutes. Dont add any more oil to roast the coconut pieces. 4 Once the dals, red chillis and coconut pieces are cool, place them along with garlic cloves and salt in a blender and grind to make a powder of a crumbly consistency. 5 Store in an air tight container. Note: Its not necessary that the dried coconut needs to be roasted, it can be ground directly along with dals without being roasted also. If you want the nutty flavor of dals to overpower the coconut taste, reduce the quantity of dried coconut and slightly increase the quantity of dals and vice-versa. Adjust the ingredients according to your taste. There are many variations to the kobbari podi. One of the variations is, add some tamarind to the above ingredients, about the size of a gooseberry to get that tangy flavor. Add the tamarind at the time of grinding the ingredients. Always grind the ingredients only after they are completely cool, otherwise they will a form a lump like appearence and will not form the desired powder consistency if ground when still hot. Always store in dry air tight bottles and always keep a seperate dry spoon for each podi and store in a moisture-free area. Podis are best consumed within 3-4 weeks of preparation, as they dont retain the freshness after a month or so. Menthi gunda goes perfect when added a spoon full of this powder to any kind of vegetable fry or dal at the end and also works as a nice stuffing in gutti vankaya curry Ingrediants 2 glasses Dhaniyalu 1 glass Sanagapappu 1 glass Minapappu 1 spoon Jeelakarra 1/2 spoon Menthulu 2 Yelakalu 6 Lavangalu 1 Daalchini chakka 6-8Red chillies Process just fry a little all these ingredients in a pan without oil and then grind in into a fine powder....and keep it stored in an air tight container so that the flavour does'nt go off....when ever birakaya ,bendakaya,vankaya,aritikaya curries r made ...by adding a spoon full of this powder at the end of the curry adds great taste to it... PUTNALA podi This is very easy and tasty powder Ingrediants Vepina sanagapappu (Putnaala pappu)-200gms 4 tbs-Jeera 10 redchillis A pinch hing Process Take all the ingrediants in a mixie and grind it well and last add required salt,now the powder is ready. This goes well with rice.Eat this with little oil. KARIVAEPAKU PODI Simply heavenly delicious! Ingrediants curry leaves-2 big bunches Red chillies-20 big ones Dhaniya-1/2 cup Jeera-1tbsp Chanadal-1/2 cup Garlic-1 whole tamarind-lemon sized ball oil -1 tbsp salt-According to taste Process Pluck off the curry leaves from the stalks .Wash and dry them for a day. On a medium flame heat the oil in a frypan and add the curry leaves till they turn crispy.Add chanadal and fry it and keep it aside .Now fry the dhaniya,jeera,and garlic and keep it aside.Lastly fry the red chillies.Let all the ingredients cool well. In a mixie/blender powder all the fried and cooled ingredients along with tamarind and salt. Store in an air tight container. This powder tastes superb with plain hot rice,Dosas,Idlis..etc. Don't forget to take it along with a spoon of ghee,which enhances it flavour Curry Powder Taste maker for curries. Ingrediants 1 cup channa dal (also called Bengal gram and senaga pappu in my language: telugu) 1/2 cup urud dal (mina pappu) 10 large red chillies 1/4 cup coriander seeds (dhaniyalu) pinch asafoetida Process Fry all ingredients in 1 tsp oil on low heat.Let it cool down for a while, Once the fried mixture is come to little warm, transfer contents to blender and add a table spoon of salt and grind to a fine powder Kandi Pachadi Telugu vaariki, Gunturu vaariki, AVAKAYA taruvatha priyamayinadi. Ingrediants Kandipappu -- 1 cup, Dry Mirch -- 8 pcs, Tamarind -- 1/2 of the Indian Lemon Size, Garlic -- 3 pods, Inguva -- a pinch (Asafatodia), Jeera&Aavaalu-- 1/4 tsp. each, Salt -- enough for your taste and Ghee -- 2 tsp. Process First, take a thick pan or kadai, put 2 tsp. of Ghee, let it heat and fry toordall in it -- take out from the pan and let it cool. Heat some oil, put the musturd seeds and let them splatter. Then fry the dry mirch. In the blender/mixi, grind the dry mirch& aavaalu first. Add kandipappu to it. Then add tamarind, salt, garlic, inguva and jeera. After grinding for 1 or 2 minutes, add some water and grind to make your desired consistency.(some like it two smooth and some like it little corse.) Enjoy it with hot rice and ghee. Small Tip: If you like too spicy food -- mix a 1/2 spoon of (Priya) Avakaya with your kandi pachadi <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1:country-region w:st="on"><st1lace w:st="on">annam</st1lace></st1:country-region>. You will never forget the taste Beerakaya(Ridgeguard) chutney very very tasty and very easy to make Ingrediants Beerakaya 1 Beerakaya peel Green mirchi - 4 Red dry mirch - 3 or 4 Til seeds - 1.5 tbsp Jeera seeds - 0.5 tbsp Tamarind - one or two flakes Garlic - 2 pods salt - as you required Oil for frying and seasonning For seasonning -------------- Curryleaves 4 - 5 Chana dal 1 tbsp Urad dal 1tbsp Mustard seeds - 1 tbsp Process Wash three ridgeguards and peel two of them. One can be cut into pieces, without peeling. Rest of the peeled two ridgeguards can be used for other curry or dhal purpose. Fry the entire peel, unpeeled ridgeguard pieces, green mirchi & red mirchi in 1.5 tbls of oil, until they cook - keeping the lid. Roast the seeds in microwave for 1 minute and grind them into powder, with garlic and tamarind. Add the fried vegetable consistency into blender. Blend all together till it gets fine coarse. Do not put the water, if you think the blender blade is not rotating, you can add the salt. Season with the above mentioned ingredients. Now the Delicious chutney is ready. It can be served with hot rice mullangi perugu pachadi very very tasty and very easy to make Ingrediants mullangi (medium) 1 medium onion 1 greenchillies 4 curry leaves celantro mustardseeds 1tsp blackgram dal 1/2 tsp turmeric powder 1pinch oil 3tsp. Process grate mullangi kept aside cut onion and chillies into small pieces. keep a pan on the stove and add oil. when oil heated add mustardseeds and blackgramdal and curryleaves.then add onion and chillies.when the onion become to gold colour add mullangi and turmeric powder,mix it well.add salt and celantro. keep in low flame for 10 min. add this mixture to yogurt .serve this with rice or chapati.
Hi Saahitya, Thanks for Kandi Pachadi and Beerakaya Tokku pachadi.. "If you like too spicy food -- mix a 1/2 spoon of (Priya) Avakaya with your kandi pachadi <st1:country-region w:st="on"><st1lace w:st="on">annam</st1lace></st1:country-region>. You will never forget the taste" :cool2: tip!! mullangi perugu pachadi - this sure is new variety ! :thankyou2:
Senorita and Latha thank you for your post...i tried the mullangi perugu pacchadi it tastes good...let me know how it comes out...
Hi saahithya, Yesterday I finished making tomato pickle, actually I know the procedure to make but forgot the measurements your recipe helped me Thanks dear for posting wishes, latha
hello every one, iam jyothi i know one small and instant pickle which is very easy to prepare, Tamoto Instant Avakai: 5-6 Raw Sour Tamatoes 2 spoons Rai Powder 2 spoons Red Chilli Powder 3 spoons oil salt to taste, 1 spoon jagerry (Optional) 1 pinch Asafoetida Grind tamotoes (Raw) to a puree, add rai powder, chilli powder, salt, jagerry, mix well, heat oil in a pan add 1/2 spoon rai, when it crackles add asafoetida and add the whole content to the tamato puree, mix well keep aside for few hours, this pickle is very tasty for Dosa's and Idli's,. i hope u'll try it out.
