PARUPPU PODI

We all experience this mood sometimes,when we don’t want to cook,yet want to enjoy a wholesome meal with simple menu at home.I too feel this many a times and enjoy this Paruppu Podi immemsely.It is a classic and accurate recipe that can be made in no time,with easy methodology.Anyone can make this,just take care to dry roast the ingredients well,just golden brown.Once that is done,this half the work is done.Whenever you want a light and simple meal,make paruppu podi in advance and have any vegetable kootu or stew with steaming rice and dollops of homemede ghee.See below the quick recipe of Paruppu Podi..

INGREDIENTS

Tur Dal	1/4 cup
Channa Dal	1/4 cup
Red Chilli	3
Black Pepper	1/2 tsp
Asafoetida	1/4 tsp
Crystal Salt	to taste

 

HOW TO MAKE

• Take a pan and add tur dal,channa dal,red chilli,black pepper and asafoetida.Dry roast till golden brown.

• Once cooled put them in a blender and add crystal salt and grind to a powder.

• Paruppu Podi is ready.Serve with hot rice.

Notes

• In place of channa dal you can add roasted gram.
• Dry roast garlic and when the moisture goes away.you can add to the dal mixture and grind.
• Add more pepper if you want the podi spicy.

Read How to Cook

CURRY LEAVES THOGAYAL/KARUVEPPILAI THOGAYAL

Curry leaves is most omitted part of the food and many a times it is thrown out from food.Curry leaves are loaded with iron and calcium and is very good for hair growth.It has a fresh aroma and adds taste and flavour to the dish it goes in.I like curry leaves and this thogayal can be a great accompaniment to rice in place of any usual gravies.It is easy to make and can be stored in fridge for 2-3 days.Since it has dal and chilles it will add a nice crunch while eating.Scroll down below for a nice aromatic curry leaf thogayal recipe..

INGREDIENTS

Curry Leaves	1 bunch
Mustard	1/2 tsp
Urad Dal	1 tsp
Red Chilli	2
Asafoetida	1/2 tsp
Tamarind	a small bit
Oil	1/2 tsp
Salt	to taste

HOW TO MAKE

• In a pan add oil and add mustard seeds.Once they crackle add urad dal,asafoetida and red chilli.Wait till dal gets brown.

• Add curry leaves and switch off the flame.Add it to a blender.

• Grind it adding a little water to a fine paste.

• Curry Leaves Thogayal is ready.

Notes

• Don’t fry the curry leaves.Just switch off the flame soon after adding to the pan.
• Adding a bit ginger also enhances the taste.
• If you want it spicy add more red chillies.

Read How to Cook

KOTHAMALLI THOGAYAL/CORIANDER LEAVES THOGAYAL

Kothamalli is coriander leaves in tamil.Thogayal is a rice mix usually had with hot rice with sesame oil top.I have 2-3 thogayal recipes in my blog and kothamalli/coriander leaves powder recipe too.This one is tastes so fresh and green that you’ll simply love it.When you are bored making usual menu and want a simple meal,this is a perfect choice.It is so easy to make and with available ingredients at home,this can be made in a jiffy.The leaves you choose should be fresh and green and not yellow or dry.The easy and tasty recipe of kothamalli thogayal goes this way..

INGREDIENTS

Coriander Leaves	a small bunch
Urad Dal	2 tsp
Mustard	1/2 tsp
Red Chilli	2
Tamarind	a small bit
Asafoetida	a pinch
Salt	to taste
Oil	1 tsp

HOW TO MAKE

Temper mustard,urad dal,red chilli and asafoetida in a pan by adding oil.Transfer to a blender once cooled.Add coriander leaves,salt and tamarind.

 

• By adding a little water grind to a paste.

• Kothamalli Thogayal/Coriander Leaves Thogayal is ready.

Notes

• Adding tamarind gives a nice tangy taste.
• You can add green chillies too.
• Roast urad dal till golden brown to have the full flavour.

Read How to Cook

VAZHAIKAI PODI/RAW BANANA PODI

Vazhaikai or raw banana podi an authentic age old recipe.I don’t know if how many people know about this rice mix.It is prepared at our home sometimes when we want to have traditional food platter.It tastes great with mor kuzhambu and hubby loves to eat the podi as such since it has careully roasted dals and grounded to perection.Imade this recipe quite sometime backbut am posting this now.The key to the taste is the roasting of dals and grinding it coaresely so that you can bite the dal pieces.See recipe of vazhaikai podi down below..

INGREDIENTS

TO ROAST

Tur Dal	1 tsp
Channa Dal	1 tsp
Urad Dal	1/2 tsp
Mustard	1/2 tsp
Jeera	1/4 tsp
Red Chilli	2
Asafoetida	a pinch
Oil	oil

OTHER INGREDIENTS

Raw Banana	1/2
Tamarind	a small bit
Salt	to taste

 

HOW TO MAKE

• Take all the items given in the to roast table and roast it till golden brown in a pan.

• Take half a raw banana peel and cut in into two pieces.

• In a pan add water and boil the banana pieces till cooked.

• Take the roasted ingredients in a blender alongwith tamarind piece.Grind it coarsely.

• Cut banana into pieces and grind it one round quickly in the blender.

• Take the roasted mixture and banana mixture in a bowl.Add salt and mix well.

• Vazhakai Podi is ready.Serve this mixed with rice and dollops of sesame oil with mor kuzhambu as a side dish.

Notes

• Adding some coriander leaves while grinding also adds to the taste.
• Mix with rice and sesame oil for more taste.
• You can make the same with potato too in place of raw banana.

Read How to Cook

KOTHAMALLI PODI/CORIANDER LEAVES POWDER

This kothamalli podi or coriander leaves powder is one authentic recipe of our household.We all know of curry leaves powder,but this involves pounding of one or more spices together to a coarse form.My daughter loves it to the core and often asks my MIL to make it for her.This is an easy recipe and goes well with mor kuzhambu.The point to be noted here is you should use only fresh green leaves as the give a nice earthy flavour to the podi.The spices and chilles add a nice flavour and overall when mixed with rice tastes simply superb.Try this out and let me know..

 

 

INGREDIENTS

Coriander leaves (freshly chopped)	1 cup
Mustard	1 tsp
Urad Dal	1 tsp
Channa Dal	1 tsp
Red chillies	2-3
Tamarind	a small bit
Oil	1/2 tsp
Salt	to taste

 

HOW TO MAKE

• In a small pan add oil and throw in mustard seeds to splutter.Add redchillies,urad and channa dals and asafoetida.Once brown and cooled add to a blender.Place tamarind,salt and chopped coriander leaves in the blender along with dal mustard mixture.

• Grind coarsely.Transfer into a serving bowl.

 

• Enjoy with steaming rice smeared with sesame oil.

Notes

• Adjust red chillies as per taste.
• Use fresh,clean and green coriander leaves for best taste.

Read How to Cook

COCONUT THOGAYAL/COCONUT THOGAYAL

Today’s recipe is a tasty accompaniment to rice and other tiffin items like dosas and arisi upma.It is so easy to make and and can be made within 10 minutes.Thogayals and podis form an integral part in south indian households.I make this often and tastes great with mor kuzhambu.Many have different versions of making this flavourful thogayal but i have stuck to simple and easy method.Coconut and urad dal when grounded yields a special aromatic touch.Do try this recipe and let me know..

INGREDIENTS

Coconut scraped	1/2
Urad dal	2 tsp
Mustard	1 tsp
Red chillies	3
Asafoetida	a pinch
Salt	to taste

Tamarind

a small bit

Oil

1 tsp

 

HOW TO MAKE

• Grate coconut and keep it ready.In a pan add oil and when heated add mustard,urad dal,red chillies and asafoetida.When they crackle and urad dal have been roasted,allow it to cool.Put all the roasted ingredients along with tamarind, salt and coconut gratings in a blender.

 

• Grind by adding a little water if needed a bit coarsely.

• Enjoy this thogayal with rice or any tiffin variety.

 

Notes

• Don’t over blend it,this will taste nice only when coarse.
• Adjust chiilies as per your taste.
• Be careful while adding water else thogayal may turn watery.

Read How to Cook