Yellu Podi/Sesame Seeds Chutney Powder!

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Yellu podi/Sesame chutney powder.

Ingredients and method: 

First, these are the ingredients for dry roasting:



1. 200 gms. Black sesame seeds/til/karuppu yellu
    Black sesame seed has got more nutrition and smells good.                              
    Dry roast it in a kadaai and let it cool.
    Grind it in a mixi and keep aside.

Fry these ingredients in 1 tsp.of coconut oil:

2. 1 tsp. Mustard seeds/rai/Kadugu.  Let it splutter and then add:

3. 1 tbs. Black gram dhaal/urad dhaal/uluththam paruppu

4.  6-7 Red chillies 

5.  Washed and cleaned curry leaves...add this and fry a little. Then add

6. 2 tsp. of Black pepper/kaali mirchi/milagu (as soon as you hear the        
    'ttup'of one pepper's bursting/spluttering, switch off the fire.  If you allow all  
    the peppers to burst/crackle, the powder might taste bitter).

7. Let it cool and then grind in a mixi.  The chilli seeds should get crushed    
    properly. Add enough salt (1 tsp. first, taste it after grinding and add more if
    needed). 1/2 tsp. of sugar to blend the taste and 1/2 tsp. of Dri Tam
    (brand name for dry tamarind powder) should be added.  Add the ground    
    sesame powder and grind again. 

    Tasty yellu podi is ready.

Dry roasted sesame seeds.

Fried ingredients. You can reduce or increase the no.of chillies as per your taste.

Grind separately and then mix together in the end.

The tasty yellu podi!

Try it at home and let me know if you liked it.  You can store it in a normal container.  Refrigeration is not needed! Stays for months together if wet spoon is not used:). Good luck!


P.S.: I did with 200 gms. of seeds.  Reduce the quantity of the ingredients if you are doing with 100 gms. I took photographs when I did it during last Pongal!

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Paruppu Podi/Daal Powder For Idli/Dosa

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Paruppu podi

This is a sort of chutney powder.  We, in Tamil nadu and Andhra too, keep this powder in handy at home.  This can be mixed with rice and ghee, mix a spoon of  gingely oil/coconut oil/ghee,  with 2 spoons of powder and have it with idly, dosa etc.  It is tasty with chapaati too. 

Now to the ingredients: 

1. 2 cups/200 gms. Fried gram/Pottu kadalai (dry roasted)
2. 1/2 cup/50   gms. Tuvar Daal/Tuvaram paruppu (dry roasted)
3. 1 tbs. Pepper (dry roasted...roast very lightly)
4. 2 " long piece of Dry ginger
5. 3-4 red chillies (reduce or increase as per your taste)
6. A piece of Hing/asafoetida
7. Curry leaves
8. 1 tsp. of sugar (optional)
9. Salt - as per taste.
10. 1 tsp. coconut oil

Method:

First dry roast tuvar dhaal for half a minute and then add fried gram and dry ginger. Roast for half a minute. Then add pepper.  Roast for half a minute. Half a minute means, stirring for 5-6 times! Put this mixture in a plate.

Take 1 tsp. of coconut oil in the same kadai. Add the piece of hing. It will bubble up, then add red chillies and curry leaves. After half a minute, add all the dry roasted ingredients.  Stir it a few times.  Switch off the stove.

After it cools a bit, powder it in the mixer adding sugar and salt.  Paruppu podi ready!

A relative of mine, adds half tsp. of dri-tam powder...tamarind powder. I do add sometimes to have some variation!

Try it and tell me if you like it! Very easy to make powder.

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Dosai Milagaai Podi/Chutney Powder For Dosa

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Dosai milagaai podi/Chutney powder for dosa

All South Indians will have some sort of Dosai Chutney powder at home.  Most of us eat dosa or idly with chutney podi/dosai milagaai podi at home (apart from coconut or some chutney and saambaar!).  It will be very tasty...for you too!  Now, to the recipe:

Ingredients:

1.   1 tbs.  Black sesame seeds/yellu/til

2.   30-35 Red chilllies/lal mirchi/sigappu milagaai (I didn't weigh it but counted it!)

3.   1 tsp. Mustard seeds/kadugu/rai

4.   2 cups Bengal gram/chana dhal/kadalai paruppu

5.   1 cup Black gram/urad dhal/uluththam paruppu

6.   Asafoetida (as per taste - I use LG solid hing)/Perungaayam

7.   1 tsp. Dri tam/tamarind powder/puli podi

8.   1 tbs. or a bit more, salt/namak/uppu

9.   1/2 tsp. of sugar

10. Curry leaves

12. 2 tsp. of coconut oil


Method:

Keep all the ingredients handy.  Wash the curry leaves and see to it, it hasn't got water droplets in it.  For me, I take the ingredients without measuring it, but it is better for you, if you are new to cooking, to measure the dhals, chilli etc. and keep in separate plates, so that it would be easy for you to roast them. 

First dry roast the til in a kadai/wok.  Within minutes, they will start bursting.  Put it in a plate.

Dry roasted til/sesame seeds/Yellu

Take a tsp. of oil...I use coconut oil.  If you don't want to use it, take a tsp. of refined oil or sunflower oil.  Put the piece of hing into it.  It will get fried.  If you don't have the solid hing, you can add the hing powder while grinding.

Then, add the mustard seeds.  After it flutters, add the red chillies, roast it for a couple of minutes.  Add the curry leaves. You can hear the dry sound when you fry it.  Pour them in the plate with the til.

Red Chillies, Hing, Mustard and Curry leaves - roasted with a tsp. of oil.

Take another tsp. of oil. Add the chana dhal.  Fry it for a couple of minutes.  Then add the urad dhal.  Urad dhal is small in size, so it is better to add it a bit later. Roast it till it is a bit brown.  The picture was taken a bit earlier.  It should be golden brown.  Let the flame be medium, so that the dhal don't get burnt! Switch off the stove!

Chana dhal, Urad dhal, roasted with a tsp. of oil. It should be browner than this! I took the picture a bit earlier!

First grind the chilli mixture in the mixie, until the chilli seeds are powdered.  Don't leave the fried chilli until it is cold.  Then the seeds won't get powdered.  Then add the dhal, dri tam powder, salt and sugar.  My mother used to fry a piece of tamarind with the dhal and use it.  Now, we get the tamarind powder, which is easy to use! Sugar is used to blend the taste.  Powder it into a coarse powder.  It will be tasty if the dhal is coarse.  Taste it.  Add salt, if you need it.  Dosai chutney powder is ready.  You need not add til, if you don't have it at home.  I like the til taste, esp. black til. Mix one or two tsp. of this powder with oil and eat it with dosa or idly...you will love it! We add one or two tsp. of oil (ginginly oil in our house), for a tbs. of this powder, mix and eat with idly or dosa or chapaathi too! We apply this paste on the chapaathi, roll and eat! My son loves it!

We use this powder to make Idly usili/upma out of the remaining old idlies...mash/powder the remaining idlies.  Fry mustard, chana dhal, urad dhal etc. in a tsp. of oil.  Add mashed idlies.  Put one or two tbs. of this powder or according to taste. Add half tsp. of salt and half tsp. of sugar.  If you want it more tasty, add a tsp. of ghee! Mix them well. You can add some gharam masala powder also, if you want! I keep the remaining idlies in fridge and then mash with fingers.  It will be like powder!  This 'easy to make snack' will be a favourite snack of your children. You can make it just like you do upma...add chopped ginger, green chillies, onion, curry leaves with the granished dhals.  Add mashed idlies plus this powder! Snack is ready!  I will try to add the pictures of these snacks also, when I make them next time!

When we travel, most of us take idly soaked in oil plus this chutney powder.  We mix needed quantity of powder (we need more powder for this) with oil (Gingily oil, mostly...and sprinkle some water, just sprinkle, on it. It makes the idly to remain soft without drying up).  It should be like slightly watery paste ... need more oil!  Then dip the idly in it...cover both sides and pack it! We take some Amul chaach...masti... to go with it! We love this combination, while travelling! It stays for 24 hours. That's it for now!

This powder will be good with Rava/Raagi dosa too.  Click on the link for the recipe!

Please write to me if you have got any doubt. I would love to know the result, if you try this.  Try half the quantity first! If you like it, do it again and store it in an airtight container.

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