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We make a kobbari podi aka coconut powder in Andhra using fresh coconut that is usually eaten with rice and ghee. The traditional method of preparation involves a lot of stirring and in turn, loads of patience. The fresh coconut is grated (or even frozen shredded coconut can be substituted) and toasted on low flame until it is uniformly browned. The coconut is then let cool and ground with the basic spices - salt, red chillies and cumin. The powder stays fresh for months, tastes awesome and is worth the time. Today's version is slightly different and uses the dried coconut instead which makes the podi making process much simpler but tastes equally delicious.
Ingredients:
2 tbsp. split chickpeas / chana dal
2 tbsp. skinned black gram / urad dal
8 to 10 spicy dried red chillies or as needed
1 tsp. cumin seeds
1 cup grated dry coconut
Salt to taste
Optional ingredients:
1 tsp. coriander seeds.
A pinch of fenugreek seeds
Directions:
* Toast split chickpeas, urad dal and red chillies together on medium flame, constantly stirring. When the dals start to turn reddish / brown, add cumin seeds and the ingredients mentioned as optional, if using. Toast for a minute or until the coriander starts to change a shade of color. Turn off the stove and let the ingredients cool completely.
* Grind the toasted ingredients along with grated dry coconut and salt finely.
* Store in a container with a tight lid. The powder remains fresh for months with or without refrigeration.
This post is an entry for Blogging Marathon #101 under 'Condiments' theme.
Comments
I had bought a bag of horse gram for the first time recently to try ulava biryani for the pulao / biryani based April mega marathon. I could not try it unfortunately but have started to use the bean in various other ways. This spicy idli podi from here is one of those recipes and it is a great condiment to go with several south Indian breakfast dishes like idli, upma, dosa or even can be eaten with rice and a dollop of ghee.
Ingredients:
1 tbsp. oil
A pinch of asafoetida
1/4 cup horse gram
1/4 cup split yellow chickpeas / chana dal
1/4 cup split, skinned black gram / urad dal
2 tbsp. flax seeds
Dried red chillies (I used 5 spicy and 5 byadgai variety chillies.)
2 sprigs of curry leaves
2 garlic cloves (optional)
Sat to taste
Directions:
1. Heat oil in a small pan and add asafoetida. Turn off the stove and keep it aside.
2. Add horse gram, split chickpeas, black gram, flax seeds, red chillies to a pan and toast on low flame until the dals start to change color uniformly. Add curry leaves at the end and toast for few seconds. Turn off the stove and let them cool completely.
3. Grind the ingredients from step 2, garlic and salt together finely.
4. Add the oil from step 1 and blend to combine.
5. Transfer the mixture to a jar and use as needed. The mixture need not be refrigerated and stays fresh for at least a couple of months.
Note:
The step 1 can be skipped and the ingredients in step 2 can be toasted in oil and asafoetida can be added at the end of toasting. I don't do it that way since my American blender cannot grind the dry ingredients well if oil is added. I prefer to add the oil at the end and pulse enough to blend.
This post is an entry for Blogging Marathon #101 under 'Condiments' theme.
Comments
This spicy podi comes from Sapana's blog and this was one more recipe I bookmarked from last month's mega marathon. I tried it as it was a different kind podi than the chutney podi version I am used to and was based on flax seeds. It is a good one for those who prefer strongly flavored podis and my husband enjoyed this flax seed based podi very much with his breakfast dishes.
Ingredients:
1/4 cup flax seeds
1/4 cup peanuts
1/4 cup skinned black gram / urad dal
1/4 cup roasted split chick peas / dalia dal
1/4 cup grated, dried coconut
6 to 8 dried red chillies
1 tablespoon tamarind
1.5 tsp. cumin seeds
Salt to taste
2 tsp. oil
2 pinches of asafoetida
Method:
* Dry toast flax seeds and peanuts individually and keep them aside.
* Next add skinned black gram, roasted split chickpeas, coconut, chillies, cumin seeds and tamarind to the saute pan and toast them until the black gram starts turning brownish. Transfer them to a wide plate and let them cool.
* Add all the toasted ingredients to a mixer / grinder and grind them fine.
* Heat oil in small pan and add asafoetida and turn off the stove. Add this to the ground powder above and mix well.
* It can be served along with dosas / idlis / upma or even with some plain rice and ghee.
This goes to Blogging marathon #69, under the theme 'Bookmarked Recipes'. Check here to find out what the other marathoners are cooking as part of the BM.
Comments
Event: Blogging Marathon #56
Theme: Condiments
My choice: Sri Lanka
I prepared this curry powder when I made the Sri Lankan curry. This is one flavorful, aromatic spice blend from Sri Lanka that gets used in both vegetarian and non vegetarian dishes there. It is on the lines of Indian garam masala and obviously we loved it when I used it in the Sri Lankan curry that I posted a couple of weeks ago. Apart from curries, I am seeing it's potential in jazzing up rice dishes as well.
Ingredients:
1 tbsp. rice
2 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1/2 tsp. black pepper corns
1/2 tsp. cloves
1/2 tsp. fenugreek seeds
1/2 tsp. mustard seeds
2 cardamom pods
3 dried red chilli
3 inch cinnamon stick
10 curry leaves
1/2 tsp. turmeric powder
Method:
* Dry roast the rice until it turns golden in color and transfer on to a plate.
* Dry roast all the other ingredients individually except turmeric until fragrant or until they change one or two shades darker. Roast on low flame and stick around since the spices burn quickly. If any of the spices is burnt while roasting, discard them and start with the fresh ones.
* Let them cool and grind all the ingredients together into a fine powder.
* Store the spice powder in airtight container and use as needed.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
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