Annamlo Podi

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(Annam - cooked rice and podi - powder in Telugu.)
The name says it all. Literally, annam lo podi means the powder that goes with rice.

Powders made of legumes and/or spices have their own, unique place in Indian cuisine. Cooks in every region of this vast land use  these powders in one form or another to compliment and accentuate their local cuisine / dishes. Some powders spice up everyday humdrum meals, some go into making elaborate dishes, some lend flavor and texture while some others used as condiments.
For this month's MLLA , I thought of sending an entry where only and only the legumes take the center stage (or should I say the entire stage?). When I was thinking of such entries, this  unpretentious legume powder from Andhra popped up. I have heard from my mother that this humble podi is used to be one of the menu items at a traditional, Andhra Brahmin wedding. (I am talking about those days when pickles and powders were made at home to serve at a wedding and not the modern day menus where there are food stalls in a wedding. :)) BTW, this one is a 'must have' powder in my kitchen.
This can be served just with some hot, steamed rice and a tsp of ghee. Or try adding Andhra style pickles like gongura to this podi annam to experience a simple pleasure.

Ingredients needed for 2 cups of podi:
1/2 cup each - moongdal, urad dal, chanadal and toordal
15 red chillies
1 tsp salt

On low flame, dry roast each dal individually in a skillet / kadai till it turns slightly brown. Also dry roast the red chillies till they turn a few shades darker. Cool them.
Grind the dals, chillies along with salt into a coarse powder. Remember not to grind into a fine powder.Check the salt level and add more if needed.



This is going to Susan's MLLA, where Srivalli is guest hosting the eighteenth helping.

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