HOME MADE POWDERS/PODI

I am very happy in sending this post to Colors of taste – powders event by smitha of kadumanga.

 

I have shared the recipes of 4 different podis which we have with rice/idly/dosa along with sesame oil. Even bachelors can try this by grinding them in lots and store in an air tight container. After coming from the tiresome job , they can just mix this podi in rice and enjoy with papad for a simple , quick n delightful dinner !!

Here are the podis,

1. INSTANT POTTUKADALAI PODI / FRIED GRAM DAL POWDER

This podi is served in most of the restaurants as paruppu podi!! My mom used to make it like this..

Ingredients:

• Fried gram dal / DHALIA – 1 handful
• Red chilly – 2 nos
• Pepper corns – 10 - 15 nos (depends on ur taste)
• Garlic flakes – 4 nos ( skin removed)
• Salt – as needed.

Method:

• Grind all the above into a fine powder and store it in an airtight container.

No roasting part is needed here .Hope bachelors would find it useful!!

It tastes heaven when mixed with plain rice adding sesame oil and paired with vathakuzhambu a side dish!!

2.TOOR DAL POWDER / PARUPPU PODI:

My MIL used to follow this method.I learnt it from her..

Ingredients:

• Toor dal – 1 handful
• Red chilly – 1 no
• Pepper corns – 10 nos
• Garlic flakes – 4 nos(Skin removed)
• Oil – few drops.
• Salt – to taste

Method:

• Heat a kadai with very little oil and roast the toor dal along with red chilly till nice aroma arises(toor dal will turn little golden brown).
• Let it cool.Grind this into a powder by running the mixie (Should be slightly coarse).
• Now add the pepper corns and garlic flakes.
• Run the mixie once or twice.Check for salt.
• No problem even if the salt is less,we can add while mixing with rice..
• Store it in an airtight container.

The same way u can do it with moong dal…

Mix  with plain rice along with sesame oil /ghee .

3.CORIANDER SEEDS POWDER:

This also i learnt from my MIL.Its very good to control Pitham (Bile secretions).So i have this podi regularly in my lunch.

Ingredients:

• Dry coriander seeds/Dhania – 2  handful
• Red chilly – 1 no
• Pepper corns – 10 – 15 nos.
• Garlic flakes – 5 nos(Skin removed)
• Jeera – 1 tsp
• Salt – to taste.

Method:

• Heat a kadai and dry roast coriander seeds,pepper, jeera and red chilly till nice aroma arises(In Medium flame just 1-2 min roasting is sufficient).
• Cool and Grind all the above items with required salt to make a powder.
• Now add the garlic flakes and run the mixie once.
• Store it in  an airtight container.. 

It tastes great when mixed with plain rice and sesame oil (of course with papad!!).

4.IDLY MILAGAI PODI

Last but not the least ,idly podi is our favorite.My father used to have at least one idly or dosa with podi at the end.He says eating with podi gives the fulfillment for tiffin.This recipe i have given is my mom’s way of doing it.Its a big hit among my dad’s friends.They used to ask him for this idly podi prepared by my mom..I learnt this from her and i made it yesterday for the first time. My hubby just loved it.He liked the garlic flavor present in it..

Ingredients.

• Urad dal – 1 handful
• Channa dal / Kadalai paruppu – 1 handful
• Red chilly – 6–8  nos(increase if u need spicy)
• Curry leaves -  a sprig
• Garlic flakes – 4 –5 nos
• Asafetida – a pinch
• Oil – 1 tsp
• Salt – as needed.

Method:

• Heat a kadai with little oil and roast the dals with red chilly.
• Add a pinch of hing/asafetida and roast it till the dals turn golden brown.Switch off the flame and add the curry leaves.
• Mix it well so that the curry leaves will get dried in that heat.
• Cool and grind it to a coarse powder without adding salt.
• Now add the salt and garlic flakes and run the mixie twice.

Garlic flavored idly podi is ready to serve with idly/dosa along with gingely/sesame oil.

KITCHEN CLINIC:

DRY CORIANDER SEEDS: Apart from the leaves and the stem, the seed of this plant is also used as  an important ingredient in making curries and other dishes. The seed is  used as it is or it is ground into a powder and used. Coriander seeds also have important medicinal properties. Coriander has many important vitamins and minerals. It provides calcium, phosphorus, iron and some other vitamins such as vitamin B and vitamin C.  Coriander tea is recommended for patients suffering from kidney problems. For preparing coriander tea, coriander seeds are allowed to boil in water for a few minutes and the decoction is taken as a medicine.  Coriander tea also helps to cure mouth ulcers and swellings. Regular intake of coriander tea also helps to lower the blood cholesterol levels. In case of Diarrhea, coriander seeds is soaked in water overnight and then taken along with buttermilk early in the morning. The juice of coriander is also used as an ayurvedic medicine for treating  nausea, and morning sickness. It is also used in the treatment of colitis and some of the liver disorders. Coriander seeds also help to reduce acid peptic disease and it is also used as ayurvedic medicine in the treatment of Dysentery. Coriander seeds also help to reduce body fever by inducing  urination. Coriander is used along with other herbs such as dry ginger, helps to relieve respiratory tract infections and cough.       Some of the ayurvedic medicines also use coriander in the treatment of Typhoid fevers and in the treatment of menorrhagia, which is profuse bleeding during menses. The decoction of coriander seeds is used for this treatment. A mild decoction of coriander seed is also  used as eyewash to reduce irritation and burning sensation. URAD DAL : Urad dal is rich in calcium,protein and iron..Its mainly recommended  for women who are in their menopause stage (loss of bone calcium may lead to osteoporosis.). Food Value:  *Values per 100 gm's edible portion Moisture - 10.9% Calcium - 154 mg  Protein - 24.0%  Phosphorus - 385 mg Fat - 1.4%  Iron - 9.1mg  Fibre - 0.9% Small amount of Vitamin B Complex  Minerals - 3.2% Carbohydrates - 59.6% Calorific Value - 34 CHANNA DAL/Garbanzo: Chickpeas are a helpful source of zinc, folate and protein.They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary calcium (49-53 mg/100 g), with some sources citing the garbanzo's calcium content as about the same as yogurt and close to milk. According to the International Crops Research Institute for the Semi-Arid Tropics chickpea seeds contain on average: 23% protein 64% total carbohydrates (47% starch, 6% soluble sugar) 5% fat 6% crude fiber 3% ash There is also a high reported mineral content: phosphorus (340 mg/100 g) calcium (190 mg/100 g) magnesium (140 mg/100g) iron (7 mg/100 g) zinc (3 mg/100 g) Recent studies by Government agencies have also shown that they can assist in lowering of Cholesterol in the bloodstream. Garbanzos (also called chickpeas) are a good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. But this is far from all garbanzos have to offer. Garbanzos are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.  Garbanzos like other beans, are rich in both soluble and insoluble dietary fiber. Soluble fiber forms a gel-like substance in the digestive tract that snares bile (which contains cholesterol)and ferries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulitis.  TOOR DAL:      They are highly nutritious containing up to 28% protein, and 10 times more fat, 5 times more vitamin A, and 3 times more vitamin C than ordinary peas.

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