Idli Podi is the most commonly favored by all south Indian families. It tastes best with Idli and also dosa. Most of the South Indian family prefer taking podi with their Idli and dosa. Though I favor chutney more than Idli, my husband and dad loves this Idli milagai podi a lot. I love spreading this Idli podi to dosa, Mysore masala dosa, love mixing with Idiyappam( String hoppers) and love it with mini Idli, Mini Uthapam(Mini dosa) They also taste good with Adai (lentil dosa) and Bread uthapam(Bread dosa)

Idly podi can be paired with all kinds of south Indian breakfast. My cousin can just eat podi with Idli his whole life. There are people I know are a big time podi lovers. They can’t function without podi. They are so addicted to Idli podi. No matter how many chutney or sambar you make they still need their Idly podi , when they have their breakfast. There are lots of varieties in podi few of my fav are Coriander podi(Kothamalli podi), Curry leaves Podi (Karuvepillai Podi), Pundu Podi (Garlic Podi), Ellu Podi (Sesame seed Podi)

Preparing this podi is very simple and it stays fresh for more than a month. But I don’t prefer to have it that long. I usually make it for 15 days storage. I like making new batches once in 3 weeks. This is my mom version of Idli podi, though many people make in so many differnt way, this one has a unique flavor due to addition of curry leaves and little bit of coriander seeds. Few may be taken back for adding coriander but most of the household in “Tirunelveli District” add coriander seeds and the podi taste so good. I have my cousins always asking me to  make extra batch for them. Adding hing or perungayam and Black sesame(ellu) gives a very good flavor to this Idli podi. Now off to making of Idli Podi.

Step by step of making Idli Podi recipe or Idli milagai podi

Idli Podi Recipe | Idli Milagai Podi

By Janani January 5, 2017

• Prep Time : 15 minutes
• Cook Time : 5 minutes
• Yield : 1 big bottle

Ingredients

• Urad dal (Ulundhu) - 1 cup
• Channa dal (Kadala Paruppu) - 3/4 th cup
• Coriander seeds (Dhania seed) - 1/4 cup
• Curry leaves - Handful
• Black Sesame (Ellu) - 2 tsp
• Dry red chillies - 15-20 (depending on the spice needed)
• Asafoetida(hing) - 1/4 tsp
• Salt as per requirement

Instructions

1. Dry roast the above mentioned  ingredients one by one at a time. Do not roast altogether. Each Ingredient must be roasted separately.


2. Collect them all in a bowl, let it cool. Once cooled, add salt and hing. Blend them coarsely in a mixie or blender. Do not make it like powder, podi has to be little bit coarse like 90% done.

3. Now enjoy them with hot Idli or dosa. Add sesame oil to mix podi to get that authentic taste and flavor.

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Tomato Chutney is one of the most favorite chutney for everyone. There are so many variation in this and I personally love this coconut milk based a lot with dosa.  But my daughter loves it with Idli  and she argues that it pairs well with Idli the best. This chutney is very commonly made in Tirunelveli District side. Mom used to make this chutney with coconut milk for idli on sunday morning and I love that coconut milk aroma a lot. Whenever I make it, it brings back my childhood memories. I feel so good when my daughter enjoys and relishes the taste. If you haven’t tried it before , then this is a must try chutney for you. Don’t get scared of coconut milk addition, that’s the highlight of this chutney. You will def fall in love with this tasty chutney. Trust me and make it once.

Coconut based chutney are the most loved and tried version but I like to explore a lot. My mom makes nearly 50 varieties of chutney and they all taste so good and very different and unique from each other. Though I haven’t mastered all of her chutneys, I do have few of them in my chutney recipe section. Please check it out. They all pair well with this SOFT IDLI . Other Tomato based chutneys that you can try out of my website are ..Tomato Chutney (Simple version), Mint Tomato chutney, Tomato Chutney (Boiled version),  check it out by clicking  here CHUTNEY VARIETIES. Chutneys are everyday must in our South Indian house. Chutneys are made 90% of the time for breakfast or dinner. Its very important to make changes to our chutney every now and then. This chutney will definitely please your taste buds. okay now off to making of tomato chutney.

Step by step of making Tomato chutney using coconut milk

Tomato Chutney Recipe (Using coconut milk)

By Janani December 22, 2016

• Prep Time : 10 minutes
• Cook Time : 10 minutes
• Yield : 3 people

Ingredients

• Onion,finely chopped - 1 +1/2
• Ripe Tomatoes, finely chopped - 3
• Green chillies,slit long - 8(you can add more based on the spice)
• Ginger,finely chopped - 3 tsp (dont add less than mentioned, since this gives a very good aroma to the chutney)
• Turmeric powder - 1/4 tsp
• Salt to taste
• Water - 1/4 cup
• Thick coconut milk - 1/2 cup
• Coriander leaves, fienly chopped - 1/4 cup
• For Tempering:
• Oil - 1 tsp
• Mustard seeds - 1/4 tsp
• Urad dal - 1/2 tsp
• Jeera - 1 tsp
• Curry leaves - as per requirement
• HIng (Asafoetida) - 1/2 tsp

Instructions

1. Chop all the required items mentioned above. Now heat pan / tawa and add some oil. To this do the seasoning mentioned above.

2. Once done add onion, let it saute for a min. Then add ginger, tomato,green chilly and saute for few more mins. Let the tomatoes turn soft and mushy. Now add turmeric,salt and hing. You can increase the spice by adding more green chillies if you need. This chutney doesn't have dry red chillies or chilli powder. The whole aroma comes from green chillies only.

3. Now add little water and let it boil for a min. Now add the coconut milk and let it boil for a min and switch it off. Add coriander leaves as garnish. You can adjust the consistency according to your taste. I don't like it too thick or too watery. Chutney consistency must be little watery here.

4. Now serve it with Idli or dosa and enjoy the yummy chutney.

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Garlic Chutney is everyone’s fav chutney at home. They bring out an amazing flavor and taste so good with Idli or Dosa. There are many varieties of garlic chutney. I will be adding more recipes soon and you can enjoy the flavor a lot. Adding Garlic to our everyday food is good for health. Ginger and Garlic are one of the main ingredient in our Indian cooking. I add garlic to all of my cooking. I have so many healthy cooking recipes using garlic. This is my mother in law version . My hubby and my daughter loves it.

Recipes Using Garlic are Chilly Garlic fried rice, Garlic Bread, Roasted Garlic tomato soup, Garlic Naan, Garlic Pull Apart, Garlic Dal Fry. I have many collection of chutney variety for Idli &  dosa so do check out the chutney section for more variety.  I love adding green chilies also to garlic chutney. I will be soon loading garlic podi, Garlic Chutney using tomato, crushed garlic podi for Idli dosa.

Idli and Dosa are south Indian fav recipe for breakfast. Not only south Indians love this but it’s loved by everyone throughout the world. Tomato chutney, onion chutney, coconut chutney are the best combination for Idli dosa. My mom and mother in law make so many varieties in chutney. I will soon load easy type of chutney that’s loved by everyone at home. There is garlic chutney with grated coconut then one with just chilly powder. Either way having garlic  is very good for health, thought its bad for the opposite person when we talk hahhahhah. Never forget to wash your mouth with a mint based mouthwash after your done eating your garlic . My daughter loves garlic chutney the most but I have to be very conscious that she washes her mouth well before I send her out to play. Okay now off to recipe of Garlic chutney.

Step by step method of making Garlic Chutney recipe

Garlic Chutney

By Janani August 5, 2016

• Prep Time : 10 minutes
• Cook Time : 10 minutes
• Yield : 1 cup

Ingredients

• Garlic Cloves - 10-15
• Dry red chillies - 6-8
• Tamarind piece / puli - little bit
• Salt to taste
• For Tempering:
• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Curry leaves - as per requirement
• Asofetida(Hing) - a pinch

Instructions

1. Heat pan and then add little oil and roast dry red chilies. Keep it separate.

2. Now add little oil and fry the garlic cloves till they are mild golden brown. Keep them also separate.

3. Take mixie and blend dry red chilies,tamarind and salt first. Once done, add garlic and blend them too. Add little water and remove the chutney to a bowl.

4. In a pan , do the seasoning mentioned above. Then add the seasoning to the garlic chutney paste. Add hing and mix everything together. Serve it with Idli and dosa.

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Brinjal chutney or Kathirikkai Chutney is perfect for dosa or Idly. My mom always made this with dosa and I love it. We can make so many variations with brinjal chutney but this is one of my favourite one and I love it so much. Amma makes lots of chutney using green chillies and I have special liking for that. But now after marriage hubby is fond of red chillies so learned to make chutneys with that too. I will soon post another variety of brinjal chutney using dry red chillies.

You can do many changes in this chutney as per your wish like you can omit tamarind and try substituting tomato and proceed with the same process or you can change the main ingredient brinjal and make the same recipe using chow chow or Peerkangai Chutney/ Ridge Gourd Chutney. 

Also other varieties of  Brinjal chutney  are..

 Kara Kathirikkai Chutney(Village recipe), Brinjal Gosthu (side dish for dosa/Idly) and also a special Andhra Variety Brinjal chutney is Vankai Dosakaya Pachadi or Chutney.

Okay now coming back to this brinjal chutney, Few add dry ed chillies to the same process but I would say adding green chillies gives a more flavor and taste to the chutney. This variety of chutney is mostly done in Tirunelveli district. Each district have their own speciality and as my parents are from same background and for some period of time I also grew in that beautiful Tirunelveli district. Everyone remembers HALWA when they hear this district name or think of Aruval . Many foods variety can be tasted here and each have their unique taste. No one can go from Tirunelveli without enjoying these special variety of  chutneys or special food that is made and available only in that district. I will soon post the specialty foods of Tirunelveli district. Now off to brinjal chutney.

Step by step of making Brinjal Chutney:

Brinjal Chutney(Eggplant Chutney/ Kathirikkai Chutney)

By Janani June 1, 2016

• Prep Time : 15 minutes
• Cook Time : 15 minutes
• Yield : 4 person

Ingredients

• Brinjal / Kathirikkai - 5-6(medium size)
• Green chillies - 7-8
• Onion,finelly chopped - 1/4 cup
• Tamarind pieces /pulli - goose berry size little bit
• For Tempering:
• Oil - 3 tsp
• Mustard seeds - 1/4 tsp
• Urad dal - 1/2 tsp
• Jeera - 1 tsp
• Curry leaves - as per requirement
• Hing or Asofoetida - 1/4 tsp or less
• Onion,finelly chopped - 1

Instructions

1. In a kadai add 1 glass of water, let it boil. To this add chopped brinjal,green chillies(add as whole,do not chop)tamarind piece, chopped onion -1/4 cup and let it boil for 5-6 mins.


2. Now switch it off and collect the boiled veggies separately. Let it cool. Dont throw away the water. Filter and keep it separate for later purpose.

3. Now keep kadai or pan in stove and let it get hot. To this add oil and then add the mentioned tempering items one by one. Then add onions and saute them well.

4. Meanwhile when the veggies are cooled down, Grind them in blender not to0 pulpy but little coarse. Then add it to tempering. Now use  the filtered water that was kept separate and used to boil the veggies. Now add salt. Depending on the consistency required add more or less water. Let it boil for 5 mins or until the chutneys bubbles up.


5. Now transfer it to a bowl and serve it with dosa or Idly.

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Tomato mint chutney is everyone’s fav spicy chutney at home. Goes so well with Idli, dosa, rava Idli and also oats Idly and uthappam. As all know south Indians love making dosa or Idly pretty much 3-4 times in a week for their breakfast or dinner. Me on the other side mostly like doing dosa or Idly because of the chutneys. I love tomato mint chutney the best. I make so many variations in chutney and you def need to check it out in my chutney section.

Adding mint leaves to any of your food brings a very good flavor to the food. I love mint a lot. Mint has so many good benefits and check this link for knowing more about mint leaves benefits. It’s good for digestion and good to drink them with lemon juice if you have travel sickness. Having mint leaves regularly reduces stomach pain related issues and helps you from giddiness and keeps you energetic. I always get a large batch of tomatoes when I go to grocery store because cooking with tomatoes have unlimited options. This tomato mint chutney is a must chutney once in week. Tomato mint chutney is our guest fav chutney too. Even kids will love this tomato mint chutney.

Check out my other varieties of tomato based chutneys like Tomato Thokku, Tomato Chutney , Paniyaram Chutney(Kara Chutney) and enjoy it with dosa, Idly or Chapathi. Now if you love lots of flavor in your chutney then this one must be your first choice. My mom used to call this chettinad chutney since she tried in first time in some chettiar house function and since then she has been making it at home and it has always not only been our family fav but guests also love it. I always make it in big batch since this chutney vanishes off so quickly. Its stays good even for next day and I sometimes send this chutney for lunch box to my husband and kids since they love it a lot.  If your tomatoes are not that ripe try adding tamarind little bit to the mix. Alright now off to making tomato mint chutney recipe.

step by step of making tomato mint chutney

Tomato Mint Chutney – Side dish for Idli Dosa

By Janani May 3, 2016

Ingredients

• Ripe Tomato - 4-5
• Onion - 1
• Ginger piece - 1/2 inch
• Garlic Cloves - 5-6
• Green Chillies - 6
• Dry Red Chillies - 3-4(if you like it spicy)
• Mint leaves - half bunch or more as per your liking
• Channa dal - 2 tsp
• Urad Dal - 1 tsp
• Jeera - 1 1/2 tsp
• Curry leaves - 2 tsp
• Salt to taste
• For Seasoning:
• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Curry leaves - few
• Hing or Asofoetida - 1/4 tsp

Instructions

Off to making Tomato Mint Chutney...

1. Once the kadai is hot, add 2 tsp of oil. To this add urad dal, channa dal, jeera, onion, green chillies, red chillies, ginger, garlic one by one and saute them well.

2. Now add tomatoes and let it get mushy . To this add big bunch of mint leaves and saute for few mins and switch off the flame. Now add salt and let it cool.

3. Now blend them little coarse not very smooth. Add little water if required.  Transfer it to a bowl.

4. Now do the garnishing mentioned above and add it to the bowl. This tomato mint chutney taste so good with hot Idly or dosa.

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Gongura Pachadi(Andhra Recipe)

By Janani May 13, 2015

I love Andhra food recipe...I am half Telugu and Tamil mixed so I love the traditional recipes coming from both this two background. Gongura is our family fav food. Andhra cooking involves lots of gongura recipes and one of my fav from all of them is this spicy yummy pachadi. This goes well with rice,dosa,idly even chapathi. Its so simple to make and it can be very addictive. I love adding a dollop of ghee to hot white rice and eating this without any other side dish. Its taste is something to die for. If you haven't tried it before def try this out. Worth every min of your time.

• Prep Time : 10 minutes
• Cook Time : 20 minutes
• Yield : 5 people

Ingredients

• Gongura Leaves(red sorrel leaves) - 2 cup
• Seasame Oil - 2 tsp
• Mustard seed - 1/2 tsp
• Channa dal - 1 tsp
• Coriander seeds/Dhania seeds - 2 tsp
• Cumin seeds/Jeera - 1 tsp
• Dry red chillies - 12-15
• Salt to taste
• For Seasoning/ Tempering:
• Oil - 1/4 cup
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Channa Dal - 1 1/2 tsp
• Jeera - 1/2 tsp
• Dry red chillies - 3-4
• Garlic,crushed - 6-7
• Curry leaves - as per taste
• Asofaetida(hing) - 1/4 tsp
• Onion,finely chopped - 1/4 cup

Instructions

1.In a kadai add oil and start saute dry red chillies, once they turn lite brown remove them otherwise it may burn dark. Keep it separate. To the same oil add mustard seed,channa dal,jeera,dhania seeds and saute it for a min and remove it. Let everything cool.

2. Now wash and dry the gongura leaves. Make sure they are dry otherwise they wont stay fresh for long. If the leaves are dry then pachadi will stay for a week or more.
3. Now add little oil and fry the leaves for few mins till they become soft, now collect in a bowl. let it cool.

4. Now add all the fry items in a blender and make a coarse powder out of them. To this finally add gongura leaves and blend them in pulse mode for few mins. The leaves should be 95% done but not completely like paste.

5. Collect them all in a bowl. Now in a pan heat oil and add the seasoning mentioned above and pour the tempering on top of the gongura item and mix everything well. Now add salt and see how it taste. Yummy tasty pachadi is ready to eat. Serve it hot with white rice on ghee as topping. Yumm its so droll worthy dish.

NOTES:
1. Adding hing and garlic is very important so do not skip this step. They give so much flavor to this dish.
2. Usually gongura leaf has a nice sour taste to it,if you find the leaves less sour you can add little bit tamarind. Here in USA the leaves don't taste the same all time. So test the taste and add tamarind piece if you need it.
3. Add oil as mentioned in this recipe,this helps in keeping the pachadi for more than a week. You can store in fridge too.
4. Serve it with rice,dosa,idly or chapathi. They taste excellent.

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Red Coconut Chutney

By Janani December 9, 2014

Red coconut chutney or red chilli coconut chutney is very spicy and tast,y chutney for dosa or idly. I love it with adai variety too. They go very well with any south Indian breakfast recipes. Its very flavorful and easy to make. You can check the chutney variety and try out all the flavor ones. Coconut based chutney lists are here.
Cococnut chutney, Raw Mango Chutney, Dhania Chutney, Peanut chutney,Gooseberry chutney.

• Prep Time : 5 minutes
• Cook Time : 10 minutes
• Yield : 4 person

Ingredients

• Coconut,grated - 1/4 cup
• Dry Red Chillies - 8
• Channa dal - 2 tsp
• Urad dal - 1 tsp
• Tamarind - litlle bit
• Salt to taste
• For Seasoning:
• Mustard seed - 1/2 tsp
• Urad dal - 1/2 tsp
• Channa dal - 1/2 tsp
• Curry leaves - as per taste
• Asofaetida(hing) - a pinch

Instructions

1. In a pan add oil, when hot saute channa dal,urad dal and saute for few mins. Then add dry red chillies and fry it well.

2. Now add grated coconut and saute again for a min and switch if off. Let it cool. Add tamarind & salt then half a glass of water and grind it well.

3. Now remove from blender and transfer to bowl. Do the seasoning mentioned. Now serve with dosa.

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Stuffed Capsicum Pizza / Stuffed Bell Pepper Pizza

By Janani October 6, 2014

Everyone in my house loves capsicum and there's so much to explore with colored capsicum. I try to add it in most of my grilled veggies because of their radiant color combination. This time I was all in for appetizer food idea since I have guest visiting on most weekends. I love cheese who doesn't right??? So I was thinking why not make panner pizza kind of combination with capsicum. It would taste good and its perfect for appetizers. I tried it and was very happy with the results.... it was mouth drooling so yummm....

• Prep Time : 15 minutes
• Cook Time : 25 minutes
• Yield : 6

Ingredients

• Bell Pepper/ Capsicum(I have used 3 colors) - 3
• Paneer,shredded - 1/2 cup
• Onion,fienlychopped - 1-2
• Italian Seasoning - 2 tsp
• Garlic Powder(If you dont have use chopped garlic) - 2 tsp
• Tomatoes,finely chopped - 1
• Pizza Sauce - 2 tsp
• Salt to taste
• Mixed Cheese - 1/2 cup
• Mozarella cheese,shredded - 1/2 cup
• Olives,finely chopped(optional) - 1 tsp
• Jalepenos,roundly chopped - 1 tsp
• Olive Oil - as per requirement
• Crushed red peppers - 1 tsp

Instructions

1. First heat oil in pan and add onion saute for few mins. To this add shredded paneer and toss for few sec.

2. Now add tomatoes and stir well. To this add Italian seasoning,crushed red peppers,garlic powder or chopped garlic and salt. To this add pizza sauce and stir one more time and remove from pan. Let it cool.


3. Now wash the capsicum and wipe it well. Then cut the head stalk of capsicum and remove the seeds and inside stuff.

4. Chop them 2 slice like shown in pic and stuff the paneer stuffing inside. Finally add mixed cheese and mozzarella cheese on top. On top of this add olive oil and leave it for a min.


5. Now pre heat oven to bake at 375 deg F, now place the capsicum on tray bottom covered with aluminum sheet. Spray oil and place the capsicums.


6. Let them bake for 20-25 mins until done. Now serve this for parties or just have fun munching during your movie night. Its very simple to make and very tasty to eat.

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Tomato Thokku(Using Canned Tomato)

By Janani March 18, 2014

I learned this from my mother in law many years before my husband loves this a lot. I found it pretty easy , When I don't get riped tomatoes she used to make it with tin and I found both taste exactly same. If you don't want to use you can always use fresh ripe tomatoes. Chop them to small pieces  or blend them in mixie to chunky pieces and add to the 2nd step where I use the tin method. I promise you that both taste 99% the same. I don't compromise on taste so you can trust me and go ahead and try with tin too.

Ingredients

• Tomato Crushed(use fresh or store bought) - 1 tin or if using fresh tomatoes 7
• Garlic,crushed - 3
• Turmeric Powder - 1/2 tsp
• Chilly Powder - 1 1/2 tsp
• Fenugreek/Vendhayam - 1/4 tsp
• Salt to taste
• Hing - 1/4 tsp
• For Seasoning:
• Sesame Oil - 3-4 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Dry red chillies,broken - 3-5
• Curry leaves - as per requirment

Instructions

1. In a pan do the seasoning mentioned above,then saute garlic for sometime to this add fresh chopped tomatoes or store bought chunky tomato tin. Let it boil for sometime and the raw smell go. Say like for 5-7 mins.

2. Then to this add turmeric powder & hing then saute again for few mins. I dry roasted the fenugreek in a pan and blended them with chilly powder and added it to the tomato mix. So let it stir for 10-15 mins.


3. Keep cooking until the tomato chunkiness become thick and color will change to dark red color, now add salt. This process will take another 10 mins. Totally it will take 30 mins and when the tomato starts leaving oil at top after some time and gets that dark red color and becomes half of its volume switch it off.


4. yummy tasty tomato thokku is ready to eat. Goes very well with idly,dosa and chapathi. Store it in fridge for it will stay good for 6-7 days.

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Beerakaya Kothimira Pachadi/ Ridgegourd Coriander Chutney

By Janani March 2, 2014

I love andhra pachadi a lot goes well with hot rice,idly and dosa. This ridge gourd and brinjal are a die for flavors in andhra pachadi. I changed the recipe little bit according to my flavor. If your taking it with rice make it chunky instead of paste but when pairing with dosa or idly grind it smooth. Here are some of my fav pachadi from andhra and goes well with hot white rice like Gongura Pachadi, Vankai Dosakai/ Brinjal Pachadi.I got this recipe from on of my diary that had andhra recipes bookmarked. I dont have the book name sorry will let you know soon. Linking this yummy pachadi to srivali's CCC challenge.

Ingredients

• Pirkangai/ Ride gourd/ Beerakai,finely chopped - 1 cup or more
• Tomato,finely chopped - 1/4 cup
• Coriander leaves - 1/2 cup
• Green Chillies - 5-6
• Hing - little bit
• Salt to taste
• For Seasoning:
• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Channa dal - 1/2 tsp
• Garlic,finelly Chopped - 2 tsp
• Curry leaves - as per requirment

Instructions

1. In a pan add little oil and saute green chillies first for few sec, then add ridge gourd and saute it. Slowly add tomato & coriander step by step and stir for some time. Let it cool when the water oozes and gets dry, remove from fire and let it cool.


2. Now grind them in blender to smooth. Store in a cup. Now do the seasoning mentioned above and pour it on the blended pachadi or chutney. Add salt and mix it well.

3. Now serve it with dosa or idly. If serving with rice don't blend it a lot make it chunky and little dry. Its so yumm you will not be able to resist. Delicious pacahadi yummmm.....

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Sambhar Powder-Homemade

By Janani November 14, 2013

I love sambhar who doesn't ???. I make sambar once in a week. Every time I make, I like to make it different. I love homemade sambhar powder a lot. I usually roast them and save them in an air tight container. It stays for months but I usually finish it off with in a month and love to make fresh batch for the next month. Its very easy to make and they taste good.  This powder can be used for poriyal and kootu too.  Mom makes it different but I have adapted to this method and loved it since then.

• Prep Time : 5 minutes
• Cook Time : 10 minutes
• Yield : 4

Ingredients

• Dry red chillies - 1 cup
• Coriander Seeds or Dhanai Seeds - 1 1/2 cup
• Toor dal - 1/4 cup
• Jeera or Cumin Seeds - 1/4 cup or less
• Fenugreek - 1 tsp
• Mustard Seeds - 1 tsp or less
• Black Pepper - 3 tsp
• Turmeric Powder - 2 tsp

Instructions

1. Dry fry Red chillies, Dhania, Jeera, Toor dal, Pepper, Mustard seeds, Fenugreek one by one and keep it separate. Let it cool. Grind with turmeric Powder and mix it well. Store in an air tight container.

2. Use this powder for sambhar and many other recipes.

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Puli Inji- Kerala Dish

By Janani August 12, 2013

I love this puli inji its best when paired with sodhi. I don't know how many of you have tasted or made sodhi, but if you haven't please do try it out. Its very popular in Sri Lanka and people around Thirunelveli makes it too. Its srilankans favorite recipe. It can be had with rice or Idiyappam. At my place I make it with rice for lunch and add this puli inji as its side dish. Everyone loves it. Its very simple to make and takes only basic stuff from our kitchen. This puli Inji is kerala dish and its made during onam/vishu festival. A very popular dish that's made by southern part of people. If you haven't tried it, I would highly recommend to try it on. You will fall in love with it.

• Prep Time : 5 minutes
• Cook Time : 10-15 minutes
• Yield : 4

Ingredients

• Ginger - 1/4 cup or more
• Onion,finelly chopped - 1
• Green Chillies,long slit - 6-7
• Turmeric powder - 1/4 tsp
• Chilly Powder - 1 tsp
• Dhania powder/ Coriander powder - 1 1/2 tsp
• Jaggery(Optional) - a pinch
• Salt - as per requirement
• For Seasoning:
• Sesame Oil - 2-3 tsp
• Mustard seeds - 1/2 tsp
• Urad dal(ulandham paruppu) - 1/2 tsp
• Fenugreek seeds/Vendhayam - 1/4 tsp
• Cumin seeds/Jeera - 1/2 tsp
• Curry leaves - 4-5 leaves
• Asofaetida(hing) - a pinch

Instructions

1. Chop ginger to small pieces, slit green chillies long then chop the onions and keep it separate.

2. In a pan add oil(use 2-3 tsp) this requires more oil, because it will stay for even 5 days if stored well in refrigerator. Now add the seasoning mentioned above. To this add ginger,onion and green chillies, saute them well for few mins.

3. Now add the tamarind pulp and let it boil for few mins, to this add turmeric powder,chilly powder,coriander powder and salt. Let it cook for few mins. Now add 1/4 cup glass of water and let it boil for 3-5 mins or till the oil oozes out to the top. Now add jaggery, they usually add for this recipe but I don't like the sweetness in it so I always omit but its up to your choice.

4. This goes very well with sodhi(coconut milk curry)

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