CHANNA SATTHU

CHANNA SATTU  IS VERY GOOD FOR HEALTH. IT GIVES INSTANT ENERGY.

Take 1 sp of sattu powder ,add little salt , pinch chat masala ,and 1 cup luke warm water.
Mix well and drink daily.

IF IT IS ROASTED CHANNA WITH SKIN , 1ST REMOVE THE  SKIN AND POWDER IT .
(U CAN EVEN ADD ROASTED JEERA AND POWDER IT )

ALSI PODI

FLAX SEEDS  alasi

The benefits of Flax seed are numerous and this tiny brownish seed is packed with micronutrients, vitamins, minerals, antioxidants and healthy cholesterol that help fight several ailments such as, diabetes, heart disease, cancer, hot flashes.  A single table spoon of ground flax seeds contain 2 grams of poly-unsaturated fatty acids.

• NEEDED
• flax seeds - 100 gms 
• urad dal -  2 tbsp
• red chilly  - 5
• jeera / cumin seeds - 3/4 tsp
• tamarind - small marble size
• salt 

• METHOD
• Dry roast flax seeds on medium heat . leave it to cool.
• dry roast urad dal and red chilli until dal turns golden brown .
• dry roast jeera and tamarind separately .
• dry grind everything together with needed salt to a slightly coarse powder.
• store it  in a air tight container.

• can have it with idly , dosa  
• or you can mix this podi with steaming hot rice  topped with ghee.

THANGAI MULAGAI PODI

NEEDED
Copra - grated - 4cups
Oil - 2 tsp
Mustard - 2 tsp
Urad dal - 2 cup
Red chillies  ( the podi shd be spicy , so add accordingly.
Tamarind - a big lemon size
Kadak hing / kati perugayam - take big size
Salt to taste

METHOD

• Take a big pan , add 2 tsp oil and temper mustard , urad dal.
• Add hing and the red chilly , tamarind.
• Roast for 2 min and remove. Add salt.
• Slightly dry roast the copra. Keep aside.
• Now grind red chilly, hing tamarind .
• Then add copra and grind a little.
• At last add the urad dal  and turn slightly.
• ( u shd not full grind the urad dal , it shd be coarse)
•  Transfer it to a bowl .mix well .
• Then  fill in a air tight container...
• Can keep this for 2 ,3 mths.

U can add this podi to plain rice and eat .

NOTE:
ADD the ingredients according to ur taste .
I have given just an approximate measurement.

ELLU PODI / TIL POWDER

NEEDED
White til /sesame / ellu  - 1 cup
red chilly - 5 to 6
hing - 1/2 tsp
salt

METHOD 

• Dry roast the  til and red chilly on a medium flame till they turn light brown.
• remove from flame , add salt and hing .
• set aside to cool .
• then grind it to a coarse powder.
• (til will leave oil if u grind to a smooth powder, so slightly turn in a mixcy.)
• u can add this to rice add make til rice  or can make til sevai. 

CURRY LEAVES PODI / KARUVAPILLAI PODI

NEEDED:

curry leaves - 1 bunch
(remove from stem , clean , wash and pat dry)
1 tbsp - urad dal
Hing
Tamarind little
Red chilly
Salt
2 tsp oil, 1/2 tsp mustard

METHOD

• In a wok temper mustard. 
• Add red chilly , hing , tamarind and urad dal. 
• Roast till golden , add salt and remove.
• dry roast the curry leaves and keep aside.
• Then in a mixer add this add coarsely grind  , then add the curry leaves and turn a second. 
• Transfer it to a bowl.
• Mix well.( make it spicy)
• Can keep this for 2 -  3 days.  

can mix  with  plain rice  and have  .....

NOTE:
There shd not be moisture in the curry leaves.

CORRIANDER PODI

NEEDED:
corriander -1 bunch ( clean  and discard the waste. then chop the corriander, wash well  and spread in a cloth  to  dry )
urad dal  1/4 cup
tamarind
red chilly
hing
salt
2 tsp oil

METHOD :

• In 2 tsp oil add urad dal , tamarind , red chilly ,hing.
• fry till golden brown.
• cool and grind this to a coarse powder  adding salt .
• then add the corriander and turn slightly.
• remove  and mix well.
• this podi u can keep for 2- 3  days .

IDLY PODI

 

NEEDED:

1 cup - channa dal / kadala parupu

1 1/2 cup - urad dal

red chilly - 7 -10

hing

white til - 2 tbsp( 1 karandi)  

salt

METHOD:

• dry roast til and keep aside.
• in 2 tsp oil roast  urad dal and channa dal  together , till golden .
• remove  and roast red chilly  in little oil (1 tsp) till crisp. 
• remove and allow it to cool . 
• add hing , salt and grind coarsely.
• ( 1st grind the chilly , then the dal )
• mix well and store in a jar.

NOTE: if using kadak hing fry in little oil and grind .

PARUPU PODI

NEEDED:

TOOVAR DAL  - 1 Cup

RED CHILLY 

PEPPER- little

HING

METHOD:

• dry roast toovar dal, red chilly ,  pepper , hing .
• remove and add salt. 
• grind to a powder.
• u can add this parupu podi to  plain rice add have.

note: may require little salt when mixed with rice. 

RASAM PODI

Ingredients:

• dhaniya - 2cups
• red chilly -2 cups
• toovar dal -1/4 cups
• pepper+ jeera- 1/4 cups
• turmeric powder- 1 karandi

SAMBAR PODI

INGREDIENTS:

• dhaniya- 2 cups
• red chilly- 2 cups
• toovar dal-1/4 cup
• channa dal-1/4 cup
• turmeric powder- 1 karandi
• pepper - 1 karandi
• fenugreek- 1 sp
• mustard-1 sp