Milagai Podi, my grandma made the best podi according to me when i was a little girl. The authentic brahmin style gunpowder she used to prepare and store it for almost 2 months as an accompaniment for idli, dosa. I remember having it even with curd rice. She used to prepare a little spicy than the ordinary, so it was a good combo even for the curd rice without oil.
Lets check out the recipe.
Ingredients :
Method :
1. In a kadai, add very little oil and fry the red chillies first. When the aroma of chillies, and the heat starts coming out of the chillies it means they are getting fried. Do not fry longer than this, it might get over fried and turn black. The aroma will be lost in such case. Transfer to a plate and allow it to cool down
2. In the same pan, add urad dal. Keep stirring when you see it turn golden brown shade. Take it and spread in a plate.
3. Add the chana dal to the pan and repeat the process. Before removing from flame add hing and toss it twice.
4. Wash and add the curry leaves and keep frying it until it turns crispy. (optional)
5. Finally add the black and white till without any oil and it will start spluttering in a short time. When it turns golden brown transfer it to a separate plate as we will add it separately and at the end while grinding.
6. Allow everything to cool down. Once it cools down process the chillies first in blender, Once it is powdered then add urad dal, chana dal, curry leaves, salt to a blender and grind it coarsely. When it is 3/4th done, add the white till and grind it further to a coarse consistency.
7. Adding less oil will increase its shelf life, and prevent formation of oil or its smell inside the container.
8. Spread on a plate and cool down. Transfer it to an airtight container. It has a shelf life of 2-3 months.
DIVI !!
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Lets check out the recipe.
Ingredients :
- Red Long chillies - 23 nos (i used Guntur andhra chillies as my husband likes it a little spicy. You can use a combo of long red chillies according to your spice levels and kashmiri chillies for that extra zing of colour)
- Urad Dal - 2 cups
- Chana Dal - 11/2 cup
- Black and White til - 1/4 cups
- Curry leaves - 2 sprigs
- Oil - 1 drop tbsp (to fry the red chillies)
- Salt - To taste (i used rock salt)
- Hing - 1 pinch
Method :
1. In a kadai, add very little oil and fry the red chillies first. When the aroma of chillies, and the heat starts coming out of the chillies it means they are getting fried. Do not fry longer than this, it might get over fried and turn black. The aroma will be lost in such case. Transfer to a plate and allow it to cool down
3. Add the chana dal to the pan and repeat the process. Before removing from flame add hing and toss it twice.
4. Wash and add the curry leaves and keep frying it until it turns crispy. (optional)
5. Finally add the black and white till without any oil and it will start spluttering in a short time. When it turns golden brown transfer it to a separate plate as we will add it separately and at the end while grinding.
6. Allow everything to cool down. Once it cools down process the chillies first in blender, Once it is powdered then add urad dal, chana dal, curry leaves, salt to a blender and grind it coarsely. When it is 3/4th done, add the white till and grind it further to a coarse consistency.
7. Adding less oil will increase its shelf life, and prevent formation of oil or its smell inside the container.
8. Spread on a plate and cool down. Transfer it to an airtight container. It has a shelf life of 2-3 months.
DIVI !!
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
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