The last few days have been hard on everyone because of Covid-19. As we stay home to #flattenthecurve and not eat out, we sure are cooking a lot more. And I know, in all this extra cooking (which I completely understand comes from a privileged position), we all crave for basic comfort food. Growing up, comfort food for us was Podi Annam (Podi mixed in hot rice with desi ghee) and Perugu Annam (Yogurt mixed in rice). Chutney Podi is one of my all-time favorites. Surprisingly I never made it myself since I always had stock from Amma. Now that she is here, I noted step by step procedure and here it is!
Ingridients:
- Channa Dal (Split chickpea) – 1.5 cups
- Urad Dal (Split black gram lentil) – 1/2 cup
- Coriander seeds – 2 tbsps
- Peanuts – 1/4 cup
- Red chillies – 10
- Dry coconut – 2 tbsp (I used the coconut flakes from Trader Joes)
- Seasoning – 1 tsp each of mustard seeds, cumin seeds, channa dal, urad dal and hing; 6-7 curry leaves and 3 blueberries sized tamarind.
- Jaggery powder – 1tsp
- Salt
- Oil – Total about 4 tbsps (used in different stages)
Procedure
1. Separately roast on medium flame, Channa Dal and Urad Dal with very little oil (hardly one tea spoon). Dal should nto turn dark brown or black. The right time to switch off the flame is when you smell a nice fragrance. Coarsely grind the two Dals together. Do not make into a fine powder as you will repeat this step later.
2. In a pan take 1 tsp oil and add red chillies, peanuts, dry coconut, coriander seeds and roast it. Keep it aside and let is cool down. (Spice mix)
3. Again, in a pan take 2 tbsp oil and add Mustard seeds, cumin seeds, urad dal, channa dal, turmeric, curry leaves, hing (aesophadita) and tamarid and roast it. Now add the coarse powder and mix it well. Make sure the powder is well mixed with the oil. (Dal and seasoning mix)
4. Now, into a grinding jar add the spice mix, dal and seasoning mix, salt and jaggery powder and grind into a fine powder.
All done! Here are some quick ways to use this podi (powder).
-Mix the podi with hot rice adding little ghee (mouth watering as I write this).
-Use it to eat with idly or sprinkle inside Dosa for that extra spice.
-Just mix it with boiled veggies and pinch of salt for easy and quick side dish.
Let me now if you made it. More of Amma and Ammama’s recipes on the way. You can also check this and this.
– Signing off
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