Drumstick Leaves Powder is a simple homemade mix that works like a natural health booster. Drumstick Leaves Powder or Moringa Leaves Powder is a healthy spice mix which can be used a dietary supplement, side for idli, dosa. This recipe has a mild flavor and blends easily with almost anything you put it on. It goes really well with idli or dosa too, and somehow feels extra comforting on simple days.

These leaves are already known for their nutrients, and making the powder fresh at home gives a much better, kind of cleaner taste than the store-bought ones. When you roast the leaves slowly, they turn nice and crisp and mix so well with the dals and spices. The powder feels light on the stomach but still gives flavor because of all those roasted ingredients together.

About Drumstick Leaves Powder

Drumstick Leaves Powder is an aromatic spice powder made using roasted moringa leaves, dal and a few spices. It has a bit coarse texture and not fully smooth, which gives that homemade touch. You can mix it with hot ghee rice or have it with dosa. The roasted moringa leaves add a deep earthy taste that mixes really well with the lentils. 

This powder is quite common in many South Indian homes where podis are like a regular part of daily meals. The mix of dals like urad, chana and moong along with coriander seeds and jeera gives a warm flavor that kind of ties everything together.Some people even add garlic as another small variation. Hing gives a tiny lift and balances the leaves also.

It is a very versatile podi because you can sprinkle it on poriyal, mix with curd, or even add it in simple stir fry. Some people use it like a health supplement too since moringa leaves are known for iron, fibre and few more nutrients. Roasting the leaves well is the main step as it removes the raw smell and helps the powder stay good for longer time.

Drumstick Leaves or Moringa or Murungai keerai has a lot of health benefits so I make this quite often at. least twice a month. Drumstick Leaves Powder will be a great sidedish with rice and ghee. I make mostly this time tried this podi and its so flavorful. Do try this fresh and flavorful podi and store it.

I usually make only a small batch because the flavor stays more fresh like that. You can always adjust the spice by adding little more red chilli or even some pepper.

Drumstick Leaves Powder Ingredients

• Moringa leaves - I have used fresh leaves for this, they give natural earthy taste after roasting. You can use dried leaves too but the flavor comes little different.
• Urad dal - This adds body to the powder and gives mild nuttiness. You can add little more if you like thicker podi.
• Moong dal - I used this for soft roasted flavor and smoother texture. You can skip and increase urad dal also.
• Chana dal - This gives stronger nutty taste and helps balancing the earthy leaves. You can add less if you want the powder more light.
• Coriander seeds - I have used this for mild fresh aroma. You can add tiny bit more if you prefer stronger coriander flavor.
• Jeera - This is for flavor and digestion, it gives slight sharpness to the podi.
• Red chilli - I used one for mild heat. You can add more if you want the powder more spicy.
• Gingelly oil - This is used for roasting and gives warm smell. You can use any cooking oil but gingelly gives best taste mostly.
• Hing - This adds small punch and blends well with roasted leaves. You can skip if you don't like the flavor.

Why This Recipe Works

• It is very simple and uses basic Indian pantry ingredients.
• The roasted moringa leaves give strong earthy flavor that tastes homemade.
• You can adjust the spice level or the amount of dals accordingly.
• This powder recipe stays fresh for long when roasted well.
• You can just serve it with many dishes so it is quite versatile.

Similar Recipes

• Murungai keerai oothapam
• Murungai keerai poriyal
• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry

How to make Drumstick Leaves Powder Step by Step

1.Pluck the leaves from the stem. Measure 1 cup, rinse it well and set aside. To a pan add gingelly oil add the items listed under 'to roast'.

2.Roast till golden brown, add hing, salt saute for a minute then transfer to a bowl and set aside. Add drumstick leaves.

3.Roast it, first it may look sticky and moist slowly while roasting it will turn crisp.

4.Roast till nicely crisp as shown. Transfer to a mixer and grind till slightly coarse mixture

Store in a clean airtight container.

Expert Tips

• Roasting the leaves - I roast the moringa leaves slowly, I usually keep flame low so they turn crisp without burning.
• Dals roasting - Try not to rush this part because roasted dals give the main flavor and aroma.
• Grinding - I usually grind it little coarse as it tastes better, but you can grind them smoother too.
• Moisture - I completely let the mixture cool fully before grinding, moisture can spoil the powder fast.
• Storage - I store in clean dry jar and avoid using wet spoon to keep the powder fresh longer.

Serving and Storage

Serve this with hot rice and ghee or sprinkle on dosa or idli. This goes well with curd rice also when you want something light. Store leftover powder in air-tight container and keep in a cool dry place. It stays fresh for few weeks if roasted well. You can refrigerate for longer shelf life also.

FAQS

1.Can I use dried moringa?

Yes you can, but roast them lightly and the flavor will be little different from fresh leaves.

2.Why is my powder tasting bitter?

Mostly the leaves or dals got over-roasted, try to roast on low flame next time.

3.Can I skip any of the dals?

Yes you can adjust based on taste, but mixing dals gives better balance.

4.Should I add garlic to this?

You can add roasted garlic for extra flavor, many people do this variation.

5.How long I store this?

If roasted well and stored dry, it stays good for 3 to 4 weeks easily.

If you have any more questions about this Drumstick Leaves Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Drumstick Leaves Powder Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Drumstick Leaves Powder Recipe | Moringa Leaves Powder Recipe

Drumstick Leaves Powder is a simple homemade mix that works like a natural health booster. Drumstick Leaves Powder or Moringa Leaves Powder is a healthy spice mix which can be used a dietary supplement, side for idli, dosa. This recipe has a mild flavor and blends easily with almost anything you put it on. It goes really well with idli or dosa too, and somehow feels extra comforting on simple days.

Course Breakfast

Cuisine Indian

Keyword 30 mins recipes, dosa sidedish, healthmix recipes, healthy recipes, idli side dish, podi recipes, Side Dish, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 1 cup

Calories 26kcal

Author Sharmilee J

Ingredients

• 1 cup moringa leaves
• 1.5 tablespoon urad dal
• 1.5 tablespoon moong dal
• 1 tablespoon chana dal
• 1 teaspoon coriander seeds
• ½ teaspoon jeera
• 1 no red chilli
• 1 teaspoon gingelly oil
• a pinch hing
• salt to taste

Instructions

• Pluck the leaves from the stem. Measure 1 cup,rinse it well and set aside. To a pan add gingelly oil add the items listed under 'to roast'.
• Roast till golden brown, add hing, salt saute for a minute then transfer to a bowl and set aside. Add drumstick leaves.
• Roast it, first it may look sticky and moist slowly while roasting it will turn crisp.
• Roast till nicely crisp as shown. Transfer to a mixer and grind till slightly coarse mixture.
• Store Moringa Leaves Powder in a clean dry container.

Video

Notes

• Roasting the leaves - I roast the moringa leaves slowly, I usually keep flame low so they turn crisp without burning.
• Dals roasting - Try not to rush this part because roasted dals give the main flavor and aroma.
• Grinding - I usually grind it little coarse as it tastes better, but you can grind them smoother too.
• Moisture - I completely let the mixture cool fully before grinding, moisture can spoil the powder fast.
• Storage - I store in clean dry jar and avoid using wet spoon to keep the powder fresh longer.

Nutrition

Serving: 20g | Calories: 26kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 5mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 26IU | Vitamin C: 29mg | Calcium: 59mg | Iron: 0.4mg

The post Drumstick Leaves Powder | Moringa Leaves Powder appeared first on Sharmis Passions.

Thengai Podi is a simple coconut spice powder that serves as a great side dish for idli, dosa and rice. Also known as coconut podi, it has a nice roasted flavor with little bit spice, so it becomes a good choice when you want something quick on the side. It is easy to make and gives a tasty touch to a plain meal. The mix of coconut, dal and chilies gives a warm aroma that feels very tasty and comforting.

This is one of those podis you can make once and use for many days without much effort. It tastes good when mixed with ghee or even sesame oil. Since it uses dry roasted ingredients, it stores quite well also and stays fresh for long. It is a handy podi for busy mornings and also for quick weekend lunch.

About Thengai Podi

Thengai Podi is a spiced coconut powder made by dry roasting dried coconut along with dal and spices. It is used as a side for idli, dosa, rice by mixing with ghee/ oil and is relished by all spice powder lovers. This podi is quite common in many Tamil homes and often kept ready in the kitchen shelf for easy breakfasts.

The texture is slightly coarse and not fully powdered, and that gives a nice bite when mixed with ghee or oil. Kashmiri red chilies gives color and regular chilies gives heat but not too strong so perfect to serve for kids too. Adding tamarind for a bit of tang which balances the coconut taste well. Hing also brings a sharp flavor which goes well with the roasted dal.

There are small variations for this podi like adding chana dal along with urad dal or roasting the coconut extra brown for stronger taste, adding garlic etc. The flavor is mild but still rich because the coconut gets slightly golden and gives light sweetness.

Thengai Podi Video

Thengai Podi Ingredients

• Coconut - I have used kopra (dried coconut) for more shelf life. You can use fresh grated coconut too. If using freshly grated coconut first grind all the other ingredients coarsely then add coconut and pulse it to get this texture.
• Urad dal, Chana dal - I added whole urad dal, chana dal for roasting because it gives a nutty taste and volume to the podi.
• Red chilies - I add Kashmiri chilies for color and regular chilies for heat. You can add more regular chilies if you want more spice.
• Garlic - Adding garlic is purely optional but adds more flavor to the podi. Coconut with garlic combo is the best so I recommend adding it.
• Tamarind - I have used little tamarind for mild tang which balances the coconut heaviness.
• Hing - I have added a pinch of hing for flavor, it brings small lift to the podi.
• Coconut oil - I have used coconut oil to roast the spices which gives a nice aroma. You can use regular oil but coconut oil suits better.
• Rock salt - added to taste, if adding rock salt roast and add it to avoid it from letting out water.

You can reduce the spice for kids and use more coconut. This is one of those podis you can adjust easily according to your liking and still it turns good. I usually make this when I have extra coconut in the fridge because this podi helps use it up nicely without wasting.

This podi serves great with rice, ghee and I love this coconut podi even with curd rice. This is such a versatile spice mix that can be used to serve as side dish.

Why This Recipe Works

• It gives a fresh roasted flavor that tastes great with idli and dosa.
• The podi is simple to prepare and uses basic ingredients from the kitchen only.
• It stores well and stays good for long time since everything is roasted nicely.
• You can adjust spice, texture or even tang based on what you like.
• It mixes easily with ghee or oil, so even kids enjoy having it.

How to make Thengai Podi Step by Step

1.We need 1 tablespoon coconut oil in total, Add half of oil to a pan and heat it. Add ½ cup whole urad dal, 2 tablespoon chana dal, 10 red chilies along with 6 kashmiri red chilies.

2.Roast until golden brown, Transfer to the plate and set aside.

3.To the same pan add remaining oil then 2 cups dried coconut(kopra).

4.Roast until golden brown, Transfer to the plate and set aside.

5.Add 6 cloves small sized garlic. Roast until golden.

6.Now add 1 teaspoon tamarind and roast for a minute. Transfer to the plate and set aside.

7.Add rock salt along with 1 teaspoon hing.

8.Switch off sauté for few seconds and transfer to the plate.

9.Cool down completely.

10.Transfer to a dry mixer jar.

11.Grind it coarse like shown. Do not grind more as it will release oil.

12.Transfer to a plate, cool down then store.

Store in airtight container and enjoy!

Expert Tips

• Roasting coconut - I usually roast the coconut slowly in low flame so it turns golden without burning. Adding dried coconut increases shelf life.
• Grinding texture - Grind it coarse with texture. Do not grind more as coconut will release oil making the podi sticky.
• Using tamarind - Adds a mild tang to the podi, roast it just for few seconds.
• Salt choice - I usually add rock salt for podi. Make sure to roast it then add for grinding to prevent form letting out water.
• Storage - I keep this podi in clean dry jar so it stays well for many days.

Serving and Storage

Serve this with idli, dosa or even with hot rice and ghee if you like simple meals. It taste very good when mixed with warm ghee as it brings out the coconut aroma. Store this podi in airtight container and keep it dry, it stays fresh for almost a month at room temperature.

FAQS

1.Can I add fresh coconut?

Yes you can, but roast it well until golden brown to increase shelf life. But dried coconut has more shelf life.

2.Is Kashmiri chili necessary?

Not required, but it gives bright color without too much heat.

3.What others can I add?

You can add few curry leaves, ½ teaspoon mustard seeds roast and add it for a variation.

4.Will the podi spoil fast?

No, as long you roast the coconut well and keep it dry, it stays good.

5.Can I grind finely?

You can, but the coarse texture tastes nicer with ghee.

If you have any more questions about this Thengai Podi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Thengai Podi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Thengai Podi Recipe | Coconut Podi Recipe

Thengai Podi is a simple coconut spice powder that serves as a great side dish for idli, dosa and rice. Also known as coconut podi, it has a nice roasted flavor with little bit spice, so it becomes a good choice when you want something quick on the side. It is easy to make and gives a tasty touch for a plain meal. The mix of coconut, dal and chilies gives a warm aroma that feels very tasty and comforting.

Course Side Dish

Cuisine Indian

Keyword 30 mins recipes, coconut recipes, dosa sidedish, idli podi recipe, Idli recipes, idli side dish, Kerala Meal Sidedish, podi recipes, recipes, Side Dish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 30

Calories 120kcal

Author Sharmilee J

Ingredients

• 2 cups dried coconut kopra
• ½ cup whole urad dal
• 2 tablespoon chana dal
• 10 regular red chilies
• 6 kashmiri red chillies
• 1 teaspoon tamarind
• 1 teaspoon hing
• 6 small cloves garlic
• rock salt / salt to taste
• 1 tablespoon coconut oil

Instructions

• We need 1 tablespoon coconut oil in total, Add half of oil to a pan and heat it. Add ½ cup whole urad dal, 2 tablespoon chana dal, 10 red chilies along with 6 kashmiri red chilies.
• Roast until golden brown, Transfer to the plate and set aside.
• To the same pan add remaining oil then 2 cups dried coconut(kopra).
• Roast until golden brown, Transfer to the plate and set aside.
• Add 6 cloves small sized garlic. Roast until golden.
• Now add 1 teaspoon tamarind and roast for a minute. Transfer to the plate and set aside.
• Add rock salt along with 1 teaspoon hing.
• Switch off sauté for few seconds and transfer to the plate.
• Cool down completely.
• Transfer to a dry mixer jar.
• Grind it coarse like show. Do not grind more as it will release oil.
• Transfer to a plate, cool down then store.

Video

Notes

• Roasting coconut - I usually roast the coconut slowly in low flame so it turns golden without burning. Adding dried coconut increases shelf life.
• Grinding texture - Grind it coarse with texture. Do not grind more as coconut will release oil making the podi sticky.
• Using tamarind - Adds a mild tang to the podi, roast it just for few seconds.
• Salt choice - I usually add rock salt for podi. Make sure to roast it then add for grinding to prevent form letting out water.
• Storage - I keep this podi in clean dry jar so it stays well for many days.

Nutrition

Serving: 20g | Calories: 120kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 90mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post Thengai Podi Recipe | Coconut Podi Recipe appeared first on Sharmis Passions.

Paruppu Thogayal is a simple and tasty South Indian style side dish made using toor dal, coconut, garlic and few spices. It is one of the easy and comforting dish to make when you want something quick but still filling. The flavor of roasted dal with coconut and garlic makes this thogayal very aromatic and full of taste.

This thogayal goes well with hot steamed rice, rasam rice or even curd rice. It is quite healthy also as it has good amount of protein from dal and only little oil used for roasting. You can make this within few minutes, perfect for lazy day lunch or when there is not much vegetables at home.

About Paruppu Thogayal

Paruppu Thogayal is a traditional Tamil style thick chutney made mainly using toor dal. The word thogayal means a thick ground paste which is mixed with rice or served along with meal. This version with toor dal has nice nutty roasted flavor and mild spice from red chilies and pepper. When mixed with hot rice and one spoon ghee, it becomes such a comfort food.

The texture of this thogayal is a bit coarse, not smooth like regular chutney. The roasting of dal gives a light golden color and rich flavor. The mix of dal, coconut, garlic and hing give perfect balance of spice and flavor. It has small heat from red chilies and pepper which blends very well with creamy coconut taste.

This recipe is very easy and can be changed in many ways. You can use chana dal or moong dal instead of toor dal, skip garlic or add small piece tamarind for slight tangy taste. You can also adjust spice level by adding more or less chilies as you prefer. It is one simple recipe which can be twisted easily to match your taste.

I mostly make this on weekdays when I feel to eat something light and homely. It need very few ingredients and get ready in just around 15 minutes.

Paruppu Thuvaiyal is an easy side dish when you don't want to spend too much time at the kitchen. Serve it with hot steamed rice, its a tasty and a comforting combo. I first tasted it when I was sick, amma made this for me and it was such a comforting food. Since then I started making it often at home.

Paruppu Thogayal Ingredients

• Toor Dal - I used toor dal for making this thogayal. It give nice nutty flavor and thick texture after roasting and grinding.
• Coconut - I just used freshly grated coconut which gives mild sweetness and body to the thogayal. You can use frozen coconut, it works fine.
• Red Chillies - I used few red chillies to give spice and bright color.You can add more or less depending on how much spice you like.
• Garlic - I have used few garlic pods for strong flavor and nice smell. If you not like garlic, you can skip it, still the taste will be good.
• Pepper Corn - I have added few pepper corns to bring light heat and flavor. It balances the coconut taste very well.
• Hing (Asafoetida) - I used a small pinch of hing which gives unique flavor and also helps in digestion.
• Oil - I have used a teaspoon oil to roast dal and spices. It gives nice flavor and good color too.
• Water - I added water little by little while grinding to make thick coarse paste. You can adjust the amount based on how thick you want.

Similar Recipes

• Coconut thogayal
• Coriander thogayal
• Pudina thogayal
• Kollu Podi
• Coconut podi

How to make Paruppu Thogayal Step by Step

1.Heat oil in a pan, dry roast dal till golden brown, remove and set aside. In the same pan, add coconut, pepper corns, garlic, red chilies, salt and hing. Roast till coconut turns slightly brown and chilies are crisp.

2.Allow it to cool and grind it with little water to a semi coarse paste. Add water according to the consistency you want.

Expert Tips

• Roast Dal Evenly - I always roast the dal on low flame till it turns golden. If roasted too much, it tastes bitter so keep stirring and watch carefully.
• Fresh Coconut - I used fresh coconut as it gives best taste and texture. If you are using frozen one, thaw it before adding.
• Adjust Water - I add it slowly while grinding, consistency should be thick and coarse, not watery like chutney.
• Garlic - You can just skip garlic if you do not like the flavor. Still it will taste nice with dal and coconut alone.
• Tamarind - I sometimes add small piece of tamarind for mild tangy flavor. It gives small twist and taste very nice.

Serving and Storage

Serve this with hot rice and spoon of ghee on top. It also goes well with rasam rice or curd rice. Store leftover thogayal in airtight box and keep in fridge for one day. When serving again, mix it with warm rice so it soften little. It tastes best when made fresh and had warm.

FAQS

1.Can I use moong dal?

Yes you can use moong dal, it cooks fast and give lighter taste. Flavor will be slightly different but very nice.

2.Can I skip coconut in this recipe?

Yes you can skip coconut, but it add smoothness and balance so better to add at least small amount.

3.Can I make this thogayal smooth like chutney?

Yes you can grind fine if you like. Traditionally it is made little coarse for better taste with rice.

4.Can I store this thogayal for long time?

It stay good in fridge for one day only. Since coconut is used, it may spoil if kept longer.

5.Can I add tamarind for sour taste?

Yes you can add small piece tamarind while roasting. It give mild tangy touch to thogayal and taste very good.

If you have any more questions about this Paruppu Thogayal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this  Paruppu Thogayal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paruppu Thogayal Recipe

Paruppu Thogayal is a simple and tasty South Indian style side dish made using toor dal, coconut, garlic and few spices. It is one of the easy and comforting dish to make when you want something quick but still filling. The flavor of roasted dal with coconut and garlic makes this thogayal very aromatic and full of taste.

Course Lunch, Side Dish

Cuisine Indian

Keyword 30 mins recipes, dal recipes, Kerala Meal Sidedish, recipes, Side Dish, thogayal recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 173kcal

Author Sharmilee J

Ingredients

• ½ cup toor dal
• 1 to 2 tablespoon coconut
• 2 red chillies
• 2 garlic
• ½ teaspoon pepper corn
• 1 pinch hing
• 1 teaspoon oil
• salt to taste
• water as required

Instructions

• Heat oil in a pan, dry roast dal till golden brown, remove and set aside. In the same pan, add coconut, pepper corns, garlic, red chilies, salt and hing. Roast till coconut turns slightly brown and chilies are crisp.
• Allow it to cool and grind it with little water to a semi coarse paste. Add water according to the consistency you want.

Notes

• Roast Dal Evenly - I always roast the dal on low flame till it turns golden. If roasted too much, it tastes bitter so keep stirring and watch carefully.
• Fresh Coconut - I used fresh coconut as it gives best taste and texture. If you are using frozen one, thaw it before adding.
• Adjust Water - I add it slowly while grinding, consistency should be thick and coarse, not watery like chutney.
• Garlic - You can just skip garlic if you do not like the flavor. Still it will taste nice with dal and coconut alone.
• Tamarind - I sometimes add small piece of tamarind for mild tangy flavor. It gives small twist and taste very nice.

Nutrition

Serving: 75g | Calories: 173kcal | Carbohydrates: 28g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1004mg | Potassium: 184mg | Fiber: 7g | Sugar: 4g | Vitamin A: 436IU | Vitamin C: 66mg | Calcium: 41mg | Iron: 2mg

The post Paruppu Thogayal | Paruppu Thuvaiyal appeared first on Sharmis Passions.

This Keerai thokku recipe is an easy version of Andhra style Palakura Ulli Karam recipe / Palak keerai thokku (

The post Keerai Thokku Recipe | Andhra Palakura Ulli Karam Recipe appeared first on Chitra's Food Book.

Garlic Podi is a spicy and flavor-packed dry powder made by roasting garlic, dal, and some basic spices. It tastes really good with hot rice, idli or dosa when mixed with ghee or sesame oil. It's a common podi in South Indian homes and gets done very quickly. Even if you are new to cooking, you can try this podi as it is very simple.

This podi has a nice garlic flavor and the dal gives a bit of crunch when you eat. Just one spoon mixed with rice and ghee can make a simple meal very tasty. And you don't need to make fresh chutney daily. It's ready in a jar whenever you need. Also you don't need to refrigerate. Just keep in a dry bottle and use for many weeks.

About Garlic Podi

Garlic Podi is a dry spice powder made by roasting urad dal, chana dal, garlic, red chillies and curry leaves. All are dry roasted one by one and then made into a powder. It is not very smooth but little coarse. The dal gives a nice texture, red chili gives spice and garlic gives strong taste and flavor.

We usually mix it with gingelly oil or ghee and eat it with idli, dosa or rice. It tastes really good and can be made and stored for a long time. You don't have to keep it in fridge also. Just keep it in a tight box in a dry place. You can make small batch or big batch as you like. The only thing to take care is roasting each item slowly with patience, nothing should get burnt or under roasted.

This is almost like garlic chutney powder. This is dry and ready always. So on busy mornings or lazy days, just take a spoon and mix with oil and your tasty meal is ready. It's very handy on busy days or when guests come suddenly. Just roast all the items well, grind and done. I like to keep it always in my kitchen shelf. Even kids love this with dosa or plain rice.

Poondu podi is a simple and easy to make chutney powder which is a condiment for idli, dosa or even rice. This podi can also be added to vegetable curries/gravies. All of us at home like podi very much, both kids can live with podi for days together.

Garlic Podi Video

Garlic Podi Ingredients

• Urad dal, Chana dal - Dal gives the base for this podi. When roasted well, it turns golden and adds mild nutty taste that makes podi more tasty.
• Garlic - Main flavor in this podi. After roasting, garlic turns crispy and gives strong smell and bold taste. You can feel garlic in each bite.
• Red chilies - I have used kashmiri chilies for less heat and more color. You can use a mix of chilies too.
• Oil - You can use sesame oil or groundnut oil.
• Curry leaves - added for taste and flavor.
• Rock salt - added for taste.

Similar Recipes

• Idli podi
• MTR Idli podi
• Kollu podi
• Ellu podi
• Curry leaves powder

How to make Garlic Podi Step by Step

1.To a chopper add ½ heaped cup garlic.

2.Chop it fine like this. You can use knife to fine chop it too, Set aside.

3.In total we need 1 tablespoon oil add little to a pan then add ½ cup urad dal along with 12 red chilies.

4.Roast until golden brown. Transfer to a plate and set aside.

5.Add little more oil and add ½ cup chana dal.

6.Roast until it turns golden brown. Transfer to the same plate and set aside.

7.Add 1 small sprig curry leaves.

8.Roast until crisp and dry. Transfer to the same plate and set aside.

9.Add rock salt as needed and roast until dry just few seconds is enough. . Transfer to the same plate and set aside.

10.Add finely chopped garlic.

11.Roast until golden brown.

12.Transfer to the same plate and set aside to cool down completely.

13.Transfer to a mixer jar and grind it slightly coarse.

14.Transfer to a plate and cool down.

Store in a clean dry jar.

Expert Tips

• Roasting - Keep the flame low or medium only. Roast each ingredient slowly so it turns golden brown. If heat is too high, it may burn and taste bitter.
• Chillies with dal - Always roast red chilies along with dal. This way it won't burn fast. Roasting them alone makes it dark and bitter.
• Garlic roasting - Garlic should be finely chopped so that it turns crisp while roasting.
• Cooling - After roasting, spread everything on a plate and let it cool down fully. If you grind while warm, it may stick or turn soft.
• Grinding - Don't make it very smooth. Just grind it slightly coarse. Little crunch should be there, that's what makes this podi tasty.
• Spice level - Add more or less red chilies as per your spice preference. You can also add a small pinch of pepper if you want extra spicy.

Serving and Storage

Mix 1-2 spoons of Garlic Podi with hot rice and a drizzle of sesame oil or ghee. Spoon it over idli or dosa for an instant flavor boost.

Store in a cool, dry place in an airtight jar. It will keep fresh for up to 3 months in room temperature.

FAQS

1.What other ingredients can I add?

You can add ¼ cup coriander seeds, roast and grind it along with other ingredients.

2.What if I grind it too fine?

You will lose the crunchy texture. Coarse bits are what it gives the taste..

3.Can I use other lentils?

You can try toor dal or moong dal. But flavor and crunch will vary.

4.Is this very spicy?

It depends on chilies. Use fewer for mild heat, more for a fiery kick.

5.How do I prevent bitterness?

Make sure you roast chillies with dal, not alone, and don't over-toast garlic.

If you have any more questions about this Garlic Podi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Garlic Podi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Garlic Podi Recipe | Poondu Podi Recipe

Garlic Podi is a spicy and flavor-packed dry powder made by roasting garlic, dal, and some basic spices. It tastes really good with hot rice, idli or dosa when mixed with ghee or sesame oil. It's a common podi in South Indian homes and gets done very quickly. Even if you are new to cooking, you can try this podi as it is very simple.

Course Breakfast, Lunch, Side Dish

Cuisine Indian

Keyword 30 mins recipes, dal recipes, dosa sidedish, garlic recipes, how to make podi idli, idli podi recipe, idli side dish, podi recipes, recipes, Side Dish, veg recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 35kcal

Author Sharmilee J

Ingredients

• ½ cup urad dal
• ½ cup chana dal
• ½ heaped cup garlic
• 12-15 red chilies
• 1 small sprig curry leaves
• rock salt to taste
• 1 tablespoon oil

Instructions

• To a chopper add ½ heaped cup garlic.
• Chop it fine like this. You can use knife to fine chop it too, Set aside.
• In total we need 1 tablespoon oil add little to a pan then add ½ cup urad dal along with 12 red chilies.
• Roast until golden brown. Transfer to a plate and set aside.
• Add little more oil and add ½ cup chana dal.
• Roast until it turns golden brown. Transfer to the same plate and set aside.
• Add 1 small sprig curry leaves.
• Roast until crisp and dry. Transfer to the same plate and set aside.
• Add rock salt as needed and roast until dry just few seconds is enough. . Transfer to the same plate and set aside.
• Add finely chopped garlic.
• Roast until golden brown.
• Transfer to the same plate and set aside to cool down completely.
• Transfer to a mixer jar and grind it slightly coarse.
• Transfer to a plate and cool down.
• Store in a clean dry jar.

Video

Notes

• Roasting - Keep the flame low or medium only. Roast each ingredient slowly so it turns golden brown. If heat is too high, it may burn and taste bitter.
• Chillies with dal - Always roast red chilies along with dal. This way it won't burn fast. Roasting them alone makes it dark and bitter.
• Garlic roasting - Garlic should be finely chopped so that it turns crisp while roasting.
• Cooling - After roasting, spread everything on a plate and let it cool down fully. If you grind while warm, it may stick or turn soft.
• Grinding - Don't make it very smooth. Just grind it slightly coarse. Little crunch should be there, that's what makes this podi tasty.
• Spice level - Add more or less red chilies as per your spice preference. You can also add a small pinch of pepper if you want extra spicy.

Nutrition

Serving: 20g | Calories: 35kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 3mg | Potassium: 99mg | Fiber: 2g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 40mg | Calcium: 18mg | Iron: 1mg

The post Garlic Podi Recipe (Poondu Podi) appeared first on Sharmis Passions.

Here is a Karnataka style Menthe soppina chutney recipe for rice i.e Methi leaves chutney recipe | Fenugreek leaves chutney

The post Methi Leaves Chutney Recipe | Menthe Soppina Chutney Recipe appeared first on Chitra's Food Book.

How to make horse gram recipe ?

kollu paruppu recipe is very famous in Kongunadu. People prefer horse gram for weight loss in ayurveda also horse gram good for diabetes. we used to prepare kollu paruppu recipe often especially to treat cold which goes well with white rice. lets see how to cook horse gram recipe now.

Ingredients:

• kollu paruppu ( known as horse gram tamil & kulthi beans in hindi ) – 1 cup
• Water to cook horse gram
• Castor oil – ½ spoon
• Country tomato – 1(big)
• Turmeric powder – ¼ spoon
• Shallots – ¼ cup (cleaned)
• Red chilli – 3 no’s
• Curry leaves – 1 sprig
• Garlic – 4 cloves
• Cumin seeds – ½ spoon
• Coriander seeds – 1 spoon
• Coriander leaves – 4 stalks
• Required salt

Steps to cook kollu paruppu recipe in pressure cooker:

1. To begin take a bowl add horse gram and wash them thoroughly.
2. Switch on the stove place a cooker then add 2 ½ cups of water, ½ spoon of castor oil, ¼ spoon of turmeric powder, one big country tomato.
3. Now close the pressure cooker and cook kollu paruppu up to 3 whistles.
4. Steps to cook kollu paruppu in earthen pots and normal pan:
5. Switch on the stove place earthen pot or steel pan, add 3 cups of water then is hot add in washed horse gram.
6. Followed by ½ spoon castor oil, one big country tomato then cook up to 15 minutes
7. After horse gram half cooked add turmeric powder then cook until horse gram fully cooked.

Steps to grind kollu paruppu:

1. At first switch off the stove drain the excess water in horse gram and keep it aside.
2. Next add cleaned shallots, red chilli, curry leaves, coriander leaves, cumin seeds, coriander seeds, required salt in cooker, earthen pot or normal pan.
3. Leave it all spices for 10 minutes.
4. Now take a mixer grinder put all things in to it and grind them as semi coarse paste. (No need to add water if you want add drained water from horse gram)
5. You can also add kollu paruppu in Aattu kal and grind well as semi coarse paste. (Taste will be super good)
6. Spicy authentic Kongu special kollu paruppu recipe is ready to serve.
7. Drizzle some homemade ghee or coconut oil on the top of the kollu paruppu and serve with hot white rice.

Various names of kollu paruppu

• Kollu Paruppu is known ashorse lentil or horse gram, horse gram beans in english (also Cowpea)
• kulthi horse gram in Hindi
• ulavalu recipes in telugu
• It is called as Muthira in Malayalam
• Its botanical name is Macrotyloma uniflorum

Tips:

• This is authentic Kongu style kollu paruppu; there also another way.
• The only difference is seasoning, after grind the kollu paruppu, take a kadai add some ground nut oil when it is hot add mustard seeds, one red chilli and curry leaves then fry for a second and add kollu paruppu and cook up to 5 minutes. (This process will help to avoid spoilage of kollu paruppu)
• As of now you need kollu paruppu in semi streaming consistency implies include water at that point cook well.
• kollu paruppu in semi gravy is the good texture to eat.
• More vegetarian recipes : thuthuvalai rasam recipe | pirandai chutney recipe | Mini Sambar Idly recipe | Pachai Payaru Paruppu | Paruppu Rasam recipe | murungakkai paruppu recipe
• black horse gram another variety of kollu.
• We can make more than 40+ kollu recipes ( ulavalu recipes – kulith recipes) using horse gram dal.
  • horse gram soup
  • horse gram juice ( kollu juice)
  • kollu chutney
  • kollu kanji recipe
  • horse gram powder recipe for weight loss ( kollu powder)
  • kollu kulambu
  • kollu podi
  • kollu rasam (i’ll post kollu rasam in tamil soon)
  • paruppu thogayal
  • horse gram flour ( kulith flour) used for Weight loss Roti Recipe

horse gram health benefits / ulavacharu health benefits / kollu benefits

• Kollu known in english as horse dal, horse gram lentils or horse peas. Horse gram benefits for more people who are following horse gram diet for weight loss.
• Refer this web link for horse gram benefits in tamil : kollu for weight loss in tamil
• horse gram nutrition :  Horse gram seed contains carbohydrate (57.2% w/w), protein (22% w/w), dietary fiber (5.3% w/w), fat (0.50% w/w), calcium (287 mg), phosphorus (311 mg), iron (6.77 mg) and calories (321 kcal) as well as vitamins like thiamine (0.4 mg), riboflavin (0.2 mg) and niacin (1.5 mg) per 100 grams of dry matter.
• benefits of drinking horse gram water: Drink the horse gram water twice a day on an empty stomach for weight loss.
• horse gram benefits diabetes : Anti-oxidants help in controlling oxidative stress by scavenging free radicals. He said the study found that raw horse gram seed has the ability to reduce post-prandial hyperglycemia by slowing down carbohydrate digestion and reduce insulin resistance by inhibiting protein-tyrosine phosphatase 1 beta enzyme.
• horse gram and diabetes: This helps to reduce insulin resistance.Hence it is highly used for diabetics.The seed is beneficial for reducing the blood glucose level.It can reduce the digestion of carbohydrate.This leads to lower the blood sugar level.This is used as insulin resistance in type 2 diabetes.Including Horse gram (മുതിര) in your daily food is very effective for diabetics.This can also help to reduce the cholesterol level.
• horse gram benefits for weight loss : Consuming horse gram can help you lose burn calories. Horse gram is low in calories. It can keep your bad cholesterol levels in check and prevent the risk of heart diseases. Also, consuming horse gram will provide you with protein and fibre, which will keep you full for long and prevent you from eating more.
• horse gram sprouts benefits : Doctors recommends having sprouts as a good source of protein and also to cool the body.
• horse gram for hair growth : Drink it horse gram for hair growth once a day when bearable hot. Add 1/4 cup of Horse Gram ( Kulthi in India a pinch of Asafoetida ( Hing in India ) and 2 pinches each of dried horse gram for hair growth Ginger ( Adrak in India ) and Liquorice ( Mulethi in India )
• horse gram for kidney stones ( kulthi for kidney stone): The importance of horse gram was well recognized by folk medicine as a potential therapeutic agent to treat kidney stones, urinary diseases, piles, common cold, throat infection, fever, lowering cholesterol levels and blood sugar levels. Horse gram water was prescribed for treating jaundice.
• flaxseed and horse gram : Flax seed is a seed, while Horse Gram is a pulse. * Nutrient Value of 100 gram of Flax seed is: 50 calories, 20 grams of protein, 41 grams of fat, and 28 grams of fiber. * Nutrient Value of 100 gram of Horse grain is: 321 calories, 22 grams of protein, 287 mg of Calcium, 311 mg of Phosphorus and 7mg of Iron.
• is horse gram good for health : If you are trying to lose weight, you can consume horse gram as much as you want, but remember moderation is the key. Moreover, the high protein and fibre content of horse gram will keep you fuller for a long time.
• horse gram where to buy : its available local stores, super market and even online portals.

The post kollu paruppu recipe – how to cook horse gram recipe, horse gram recipe appeared first on Famous Indian Recipes.

I love to pair it with appalam/ papad.  Hot rice mixed with this thogayal and appalam in its side tastes divine. Though this chutney is mainly served with rice, it tastes good with idli, dosa as well. 

Friends, do try this recipe and enjoy ! You will love it for sure. Lets see how to make Ridge gourd peel chutney / Peerkangai thol thogayal for rice with step by step pictures.

Ridge gourd peel chutney - Peerkangai thol thogayal recipe

Ridge gourd peel chutney / Ridge gourd skin chutney - Peerkangai thol thogayal recipe for rice

 

Cuisine: Indian

Category: Side dish

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Ridge gourd - 1 ( Peel the skin and use it) Big onion - 1 Red chilli - 2 to 3 Tamarind - Small gooseberry size Urad dal - 1 tbsp Grated coconut 2 tbsp (optional) Salt & water - as needed Cooking oil - 1 tbsp To temper Coconut oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few Hing - a pinch

HOW TO MAKE RIDGE GOURD PEEL CHUTNEY

1. Wash and peel the ridges of ridge gourd. Peel the skin, chop and set aside.
2. You can use the flesh to make poriyal/ curry with it.
3. Heat oil in a kadai. Roast urad dal, red chilli and add saute onion till golden in color. Add the ridge gourd peels/ skin and saute till it shrinks in size.
4. Grind everything to a thick, smooth paste adding coconut, salt, tamarind and little water.
5. Lastly temper the chutney with mustard seeds, curry leaves and hing. Mix well
6. Mix with plain rice adding sesame oil or ghee and enjoy.

Try this easy, healthy Ridge gourd peel chutney for rice, idli, dosa. You will love it.

Palak keerai kadayal or masiyal is a simple, healthy and yummy side dish for rice, idli and dosa. I am happy to add this to my Palak keerai recipes list in my regular cooking. Its procedure is simple but it tastes so good. Usually palak keerai kadayal is prepared with toor dal or moong dal. But this pasalai keerai kadaiyal is without dal. It tastes more like chutney or thogayal.

Friends, do try this palak keerai masiyal / kadayal without dal in this way. You will love it with plain rice, idli and dosa. For variations, you can make the same using arai keerai or mulai keerai.

Palak keerai kadayal / Keerai Masiyal recipe

Pasalai keerai kadayal / Masiyal without dal for rice, idli, dosa.

 

Cuisine: Tamil nadu

Category: side dish

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Spinach - 1 bunch (medium) Tomato - 1 Onion - 1 Green chilli - 1 or 2 Garlic cloves – 3 Cumin seeds – 1/2 tsp Turmeric powder – 1/4 tsp Sugar – a pinch Cooking oil -1 tbsp To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Vengaya vadagam - 1 piece or 2 tsp (optional) Curry leaves - few Red chilli - 1 ( pinched into two)

 

HOW TO MAKE PALAK KEERAI KADAYAL / KEERAI MASIYAL

1. Wash the keerai several times. Chop roughly and set aside.
2. Heat oil in a kadai. Saute cumin, onion, green chilli, garlic and tomato till mushy.
3. Add the washed palak, turmeric powder, sugar and saute till it shrinks in quantity.
4. Switch off the flame and let it cool down. Add salt and grind to a smooth paste.
5. Temper mustard seeds, vadagam, curry leaves, red chilli and add to ground palak leaves.
6. Mix well and serve with plain rice adding ghee.

 

Usually I make Palak paneer, Palak chapathi or Dal palak using Palak leaves( Pasalai Keerai in Tamil) / Spinach chutney. This time I tried a chutney recipe with Palak leaves. I never thought Palak chutney would taste so good with rice and dosa. I loved it very much. Its so easy to make and tastes delicious.

During busy morning hours, if you are looking to make something easy and healthy to pack for kids and husband’s lunch box, this is the one. Tastes the best when mixed with plain rice adding ghee. I tried this recipe after watching few YouTube videos. Its similar to Andhra style Palakura Pachadi/ Palak chutney recipe.

Please check my Instant Palak dosa recipe too. 

Ok friends, lets see how to make Palak chutney with step by step pictures and video.

Palak chutney / Pasalai keerai chutney recipe

Palak chutney / Pasalai keerai chutney recipe for rice, roti and dosa.

 

Cuisine: South Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Palak leaves / Pasalai keerai - 1 bunch Cooking oil - 2 tbsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds - 1/2 tsp Black or White sesame seeds - 1 tsp Coriander seeds / Dhania - 1 tsp Green chilli - 1 or 2 Tamarind - 1 small piece Hing / Asafoetida – 1/4 tsp To temper Ghee or cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Crushed garlic - 5 Red chilli - 1

HOW TO MAKE PALAK CHUTNEY

1. Wash and chop Palak leaves roughly.
2. Dry roast sesame seeds in a kadai and add oil to it.
3. Saute urad dal, chana dal, hing, methi, dhania and cumin seeds.
4. Remove in a plate. Add some oil and add in green chilli, palak leaves.
5. Add turmeric powder, sugar and salt. Saute well till palak leaves shrink.
6. Switch off the flame. Grind everything together to a smooth paste.
7. Heat oil in a kadai. Temper mustard seeds, urad dal, crushed garlic and red chilli.
8. Add to the Palak chutney and mix well. Serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Try this easy, healthy Palak chutney for rice, dosa. Enjoy !

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