Dhaniya Podi (coriander seeds Podi)

I am reposting this Corianderseeds Podi (Dhaniya podi) for Priya's Think Spice-Think Coriander Event. This is my husband's favorite. Ingredients for making this podi are as follows:

Ingredients:-

1. Channa dhall - 1 Cup
2. Toor dhall - 1 cup
   
3. Urad dhall - 2 tsp
4. Cumin seeds - 1 tsp
5. Coriander seeds - 3 cups
6. Red chillies - 4 (acc to taste)
7. Black pepper - 1 tsp
   
8. Salt to taste
9. Asafoetida powder.

Fry all the ingredients one by one to golden brown (including salt). Let it cool and grind it into a fine powder. This goes well with white rice and a teaspoon of sesame oil. This podi recipe goes to Priya's Event

I am linking this coriander logo to Sunita's blog.

Kalathu Podi

This is another podi which my patti usually makes. Here is the recipe.

Ingredients:-

1. Toor dhall - 1 cup
2. Horse Gram - 1 cup
3. Channa dhall - 2 tsp
4. Urad dhall - 1 tsp
   
5. Black pepper - 2 tbsp (acc to taste) or Red chillies - 5 (acc to taste)
6. Salt to taste

Take a dry pan, fry all the ingredients one by one to golden brown and let it cool. Grind it into a fine powder. Keep it int a air tight container. Can use it for more than a week to 10 days. Mix a teaspoon with a cup of white rice and a teaspoon of sesame oil. Enjoy.

Karuvepillai Podi (Curry Leaves podi)

Karuvepillai podi is something I used to eat most of the days in a week. From my childhood, when I was like 6 to 7 years old, my mom started this ritual (!) in order to keep my curly and thick hair healthy. Till now I am following the same even though my hair has reduced to thin because of child birth, change in water etc,. I make this podi in my mom's way every week in smaller quantity to keep it fresh. Here is the method.

Ingredients:-

1. Curry leaves - 1 packet ( used to get in Indian store here in Calif.)
2. Channa dhall - 2 tbsp
3. Urad dhall - 1 tbsp
4. Asafoetida powder - 2 or 3 pinches
5. Red chillies - 2
6. Black pepper - 2 tsp
7. Cumin seeds - 1 tsp (optional)
   
8. Salt to taste
   

First microwave the curry leaves for 2 mts. It will become crispier, accordingly you adjust the time. Then in a dry pan, fry all the other ingredients one by one to golden brown and let it cool. Grind it into a fine powder along with the curry leaves. Enjoy this podi with white rice and a tsp of sesame oil.

Ellu Podi (sesame Seeds Podi)

My grandma lived in a Agraharam near a siva temple. She used to make Ellu rice every saturday as nivedhanam to Saneeswaran. This is the recipe she follows to make ellu podi

Ingredients:-

1. Channa dhall - 2 tsp
2. Urad dhall - 2 tsp
3. Sesame seeds (ellu) - 1/4 cup
4. Salt to taste
5. Red chillies - 3 (acc to taste
6. Asafoetida powder - a pinch

Fry all the ingredients one by one to golden brown. Let it cool and grind it into a fine powder.

Angaaya Podi and an award

This podi has medicinal value. After delivery, my MIL asked me to eat this podi with rice for the next 45 days without fail. It helps to reduce the inflammation and infection (if any) in our utreus after delivery. This podi doesn't taste good but its good to eat:)

Ingredients:-

1. Toor dhall - 2 tsp
2. Channa dhall - 2 tsp
3. Urad dhall - 1/2 tsp
4. Sundakkai (Turkey Berry) - 4 tsp
5. Manathakkali - 4 tsp
6. Vepampoo - 4 tsp
7. Black pepper - 1 tsp (acc to taste)
   
8. Salt to taste

Fry all the ingredients one by one to golden brown. Let it cool and grind it into a fine powder. Try to eat this podi once a week without fail which is very good for health. This goes well with white rice and a teaspoon of melted ghee.

Dershana has passed me this wonderful award of friendship. Thanks Dershana. I have alread posted this award here. This time I would like to pass this to Sireesha, Jaishree, Sripriya

Thenga Podi - Dry coconut podi

This is something my patti used to make whenever we have excess coconut. Here is the recipe.

Ingredients:-

1. Dry coconut shredded - 1 cup (basically half coconut
2. Red chillies - 4 (acc to taste)
3. Urad dhall - 2 tbsp
4. Salt to taste
   
5. Asafoetida powder - a pinch

Take a dry pan, fry urad dhall, red chillies to golden brown. Also fry coconut to golden brown. Also fry salt for a minute. Let everything cool and grind it into a fine powder. Add asafoetida powder to it. Store it in a air tight container. Refrigerate it and use it for 2 to 3 days. After that it won't be good.