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.

📖 Recipe Card

Print

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.

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.

📖 Recipe Card

Print

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.

Sundal Podi is a simple flavorful spice mix that comes handy when making sundal or even vegetable stir fries. It is made with basic ingredients like coriander seeds, urad dal, chana dal and red chilies that are roasted and grind to a slightly coarse powder and stored. The flavor is earthy, spicy and nutty which adds good depth to any dish.

This powder is quite essential during festival times when we make sundal. But honestly I keep it always ready because it is useful beyond sundal too. Just sprinkle on poriyals, curries or even add a spoon into sambar to lift the taste. It takes only few minutes to prepare but lasts for weeks if stored properly.

About Sundal Podi

Sundal is a popular healthy South Indian stir fry made with legumes or lentils. Sundal Podi is South Indian spice mix mainly prepared for making sundal, a healthy legume dish usually made during festivals. The combination give balanced flavor that goes very well with cooked legumes.

Unlike store bought masala powders, this homemade sundal podi has a fresh aroma and taste because of dry roasting. Chana dal and urad dal add nutty base while coriander brings warmth and chilies give spice. The texture is usually kept slightly coarse so that it blends nicely with sundal.

This podi is not just for sundal, it can be used for stir fries, curries, kuzhambu varieties etc. You can toss vegetables with it, sprinkle over curry or even mix a spoon with hot rice and ghee for a quick meal. Some families also add pepper and jeera while roasting so the flavor changes a little according to choice.

I usually make small batch of this powder once in a month. It saves time during busy mornings, I just cook sundal and add this podi. The taste feels like I have put lot of effort though it is so quick.

Sundal Powder Video

Sundal Podi Ingredients

• Coriander seeds - I have used coriander seeds as the main base. It gives warm earthy flavor and also bulk to the podi. You can use any variety of coriander seeds.
• Chana dal - I have roasted chana dal till golden. It adds nutty crunch and gives body to the powder. If you don't have chana dal, you can replace with little more urad dal.
• Urad dal - I have added this for balance and taste. It gives a mild aroma when roasted and helps the podi bind well with sundal. You can use split urad dal also.
• Red chillies - I have used both small red chillies. It gives good spice and color to the powder. You can adjust number of chillies based on your spice preference.

Similar Recipes

• Javvarisi sundal
• Navaratri sundal recipes
• Thenga manga pattani sundal
• Pattani sundal
• Chana sundal

How to make Sundal Podi Step by Step

1.To a pan add ¼ cup coriander seeds, 2 tablespoon whole urad dal, 2 tablespoon chana dal and 6 red chilies.

2.Start roasting, roast in low medium flame. Stir continuously for even roasting of spices.

3.Once it turns golden brown switch off.

4.Cool down completely then transfer to a mixer jar.

5.Grind to a slightly coarse powder.

Sundal podi is ready!

Expert Tips

• Roasting - I always roast the ingredients in medium flame till golden. Don't hurry, proper roasting gives flavor and makes podi last longer.
• Grinding texture - I have kept the podi little coarse. You can grind more fine if you like but coarse gives good taste with sundal.
• Adding spices - You can add jeera and pepper also while roasting. I sometimes do this when I plan to use the podi for vegetable curry.
• Storage - I always store in clean dry jar. Make sure cool the podi completely before close the lid.
• Batch size - I usually make small batch enough for one month. Fresh podi always taste better than old stock.

Serving and Storage

Serve Sundal Podi by mixing it with cooked legumes to make sundal. You can also sprinkle on vegetable stir fry, poriyal or even add in gravies for flavor. I sometimes just mix it with hot rice and ghee when I want something quick and simple. Store the podi in airtight container. It keeps well for about 3-4 weeks at room temperature, but you can also refrigerate to keep longer. Always use dry spoon to take it out.

FAQS

1.Can I add pepper to sundal podi?

Yes, you can add. Pepper gives nice heat and flavor, I sometimes add when making for vegetable curries.

2.Can I use this podi for rice?

Yes, definitely. Just mix a spoon with hot rice and ghee, it taste really good.

3.How long can I store sundal podi?

You can store this for about a month at room temperature in airtight jar.

4.Do I need to use gingelly oil when making sundal with this podi?

You can use any cooking oil, but gingelly oil gives authentic flavor so I prefer that.

5.Can I grind the podi very fine?

Yes, you can, but I like to keep little coarse. Fine powder is okay too, but coarse one blends better with sundal.

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

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

📖 Recipe Card

Print

Sundal Podi Recipe | Sundal Powder Recipe

Sundal Podi is a simple flavorful spice mix that comes handy when making sundal or even vegetable stir fries. It is made with basic ingredients like coriander seeds, urad dal, chana dal and red chilies that are roasted and grind to a slightly coarse powder and stored. The flavor is earthy, spicy and nutty which adds good depth to any dish.

Course Side Dish

Cuisine Indian

Keyword masala recipes, powder recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 0.5 cup

Calories 52kcal

Author Sharmilee J

Ingredients

• ¼ cup coriander seeds
• 2 tablespoon urad dal
• 2 tablespoon chana dal
• 6 red chilies

Instructions

• To a pan add ¼ cup coriander seeds, 2 tablespoon whole urad dal, 2 tablespoon chana dal and 6 red chilies.
• Start roasting, roast in low medium flame. Stir continuously for even roasting of spices.
• Once it turns golden brown switch off.
• Cool down completely then transfer to a mixer jar.
• Grind to a slightly coarse powder.
• Sundal podi is ready!

Video

Notes

• Roasting - I always roast the ingredients in medium flame till golden. Don't hurry, proper roasting gives flavor and makes podi last longer.
• Grinding texture - I have kept the podi little coarse. You can grind more fine if you like but coarse gives good taste with sundal.
• Adding spices - You can add jeera and pepper also while roasting. I sometimes do this when I plan to use the podi for vegetable curry.
• Storage - I always store in clean dry jar. Make sure cool the podi completely before close the lid.
• Batch size - I usually make small batch enough for one month. Fresh podi always taste better than old stock.

Nutrition

Serving: 25g | Calories: 52kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 55mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg

The post Sundal Podi Recipe (Sundal Powder) appeared first on Sharmis Passions.

Recently I prepared two types of ellu podi recipe. One is Tamilnadu style and other one is this Karnataka style ellu pudi. To be honest, I loved this Karnataka style ellu podi more than our Tamilnadu style because of the tangy and sweet taste of this podi. Moreover its so simple and easy to make as well. 

It was so good with rice, idli and dosa. We all loved it. Friends, do try this Karnataka style sesame seeds chutney powder. You will love it for sure. Check out the quick video below.

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa

 

Cuisine: Karnataka

Category: Condiments

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Black sesame seeds - 1/4 cup Red chilli powder - 1 tsp Jaggery - 1 tsp Cumin seeds - 1/2 tsp Tamarind – small gooseberry size Salt - as needed Cooking oil - 2 tsp Garlic cloves - 5 Dry coconut - 1 tbsp (optional)

HOW TO MAKE ELLU PUDI

1. Dry roast sesame seeds till it splutters. Collect in a plate.
2. Heat oil and splutter cumin seeds. Switch off the flame.
3. Add chilli powder and salt. Mix well.
4. Once the sesame seeds cool down, take in a mixie jar.
5. Add the roasted chilli powder, salt, jaggery and raw garlic cloves to it.
6. Grind everything to a powder. Check for taste.
7. Store in a box and enjoy with plain rice, idli, dosa. 

Try this easy, healthy Ellu pudi and enjoy !

Murungai keerai podi / Drumstick leaves powder recipe for rice

Murungai keerai podi / Drumstick leaves powder recipe for rice, idli, dosa

 

Cuisine: Indian

Category: Side dish

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Drumstick leaves / Murungai keerai - 1 bunch / 3 cups Or Readymade moringa powder - 2 tbsp Black gram dal / Black Urad dal - 1/4 cup Chana dal – 2 tbsp Red chilli - 5  Pepper corns - 1/2 tsp Cumin seeds - 1 tsp Coriander seeds – 1 tbsp Curry leaves - Few Asafoetida / Hing - 1/4 tsp Black or White sesame seeds – 1 tbsp Turmeric powder – 1/4 tsp ( to get bright green color) Salt - as needed Cooking oil - 2 tsp

HOW TO MAKE MURUNGAI KEERAI PODI

1. Take out the leaves from the stem and discard the yellow and wilted ones.
2. Remove the small stalks and stems from the leaves and discard them.
3. Wash them and spread the leaves in a cotton towel. Let the leaves dry in shade for 2 days.
4. Heat 1/2 tsp oil in a kadai. Roast urad dal till golden in color. Transfer to a plate.
5. Add 1/2 tsp oil in the kadai and roast chana dal till golden in color. Transfer to the plate.
6. Again add oil and roast the red chilli, curry leaves, pepper corns, cumin seeds till crispy. Do everything in low to medium flame patiently.
7. Add the roasted chillies to the plate. Lastly add the black sesame seeds and dry roast till it splutters. Add the coriander seeds and roast for a minute.
8. Switch off the flame and add the hing. For variations, you can roast all the above ingredients together in low to medium flame patiently and grind it.
9. Firstly grind the chillies and salt till coarse powder. Then add the roasted dals, pepper and cumin seeds. Grind to a smooth powder.
10. Lastly add the dried moringa leaves along with turmeric powder, salt and grind to a smooth powder.
11. Transfer to a box and store it. It stays good up to a month.
12. Enjoy mixing with plain rice adding ghee. Tastes great with idli, dosa too.

  
  Enjoy this healthy Moringa podi with rice, idli and dosa.