Evergreendishes

Category: dry chutneys

  • Milagai Podi/ Idli Podi

    Milagai Podi/ Idli Podi

    Milagai Podi (pudi) is a lentil based spice powder stored in the kitchen shelves. It is ideal with idli and dosa. It is commonly made in Tamilnadu cuisine.

    I love the flavours of Tamilnadu, variety of dosa and idli with delicious chutney and flavoursome sambar, not to mention the crispy vada. They also have a variety of tasty snacks such as murukku and thattai. Among the rice dishes, puliodarai and lemon rice are commonly prepared.

    But, why am I speaking of Tamil Nadu cuisine ? The Shhhh secretly cooking group is preparing from this state for the month of September and I was paired with Kalyani. Kalyani gave me black gram and dry red chilly as the secret ingredients and I decided to make this humble Milgai Podi.

    The secret ingredients given by me were bengal gram and dry red chilly, she has prepared the Arichivitta Mulangi Sambar . Do check it out, it pairs well with hot steamed rice.

    Now, coming to the Milagai Podi, this is one of the essentials in any Tamilian home. It is a lentil based, dry chutney powder, preserved all round the year. They serve it with idli as an additional accompaniment along with chutney and sambar. It is usually mixed with sesame oil or ghee, the nutty flavour of sesame is really good.

    The other uses of Milagai Podi :

    • It can also be used with hot steamed rice. It tastes good with chapati and roti too.
    • In times of urgency, one can serve it immediately with idly or dosa. It is also handy during travelling.
    • You can use the left over idlis, lightly roast them on a skillet with ghee and sprinkle this chutney powder over it.
    • It makes a good accompaniment with curds rice.

    Milagai Podi / Idli Podi

    Ingredients:

    • 1 cup bengal gram
    • 1 cup black gram
    • 1 cup sesame
    • 8-10 dry red chilly
    • a few curry leaves
    • a small piece tamarind
    • jaggery
    • salt
    • 1/4 teaspoon asafoetida

    Method:

    1. Dry roast the sesame seed until they splutter and lend a good aroma.
    2. dry roast the curry leaves.
    3. Take half a teaspoon of oil and roast bengal gram on a low flame. Let them turn golden in colour.
    4. Now, similarly roast the black gram with a little oil
    5. Put half teaspoon of oil and roast the red chillies. Once, it is done, put asafoetida over it.
    6. Take a small piece of tamarind and slightly toss it in the pan.
    7. Grind the lentils and sesame seed together, do not pulse for a long time. Grind for a few seconds and again repeat it, the sesame seeds may ooze the oil out of them. Then, add the red chillly, salt, tamarind and jaggery to it, pulse it again. The chutney powder should be coarse.
    8. Once it is done, store in a clean, air tight jar.

    Take a tip:

    • Different versions of milagai podi are prepared. The quantity of bengal gram may be reduced, but I used both equally.
    • Tamarind and jaggery may be avoided, but they do give a good taste to it.
    milagai podi
    Milagai Podi
    Evergreendishesdev

    Milagai Podi

    Milagai Podi is a earthy, nutty, flavoursome side dish used with idly and dosa.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 2 cups of powder
    Course: condiments
    Cuisine: south india
    Ingredients Method

    Ingredients
      

    • 1/2 cup bengal gram
    • 1/2 cup black gram
    • 1/2 cup sesame seed
    • 6-8 dry red chilli
    • 2 teaspoon oil
    • 1 small piece tamarind
    • 1/4 teaspoon jaggery
    • salt

    Method
     

    1. Dry roast the sesame seeds. they splutter and give a good aroma. Similarly, dry roast the curry leaves.
    2. Take half a teaspoon of oil and roast the bengal gram. It should be golden in colour. Put it aside.
    3. Similarly, roast the black gram.
    4. Put the tamarind and toss it in the kadai for sometime.
    5. Take a little oil and roast the red chillies.
    6. Once the ingredients, cool down, at first grind the lentils and sesame. Do not run it for long, the oil may ooze out from the sesame seeds.
    7. Then, add the red chillies, salt, jaggery and tamarind. Grind them once again.
    8. Once, it is a coarse powder, remove and store in an airtight container.

    Pin it for later :

    Milagai Podi (Pinterest)
    milagai podi

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    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

     

  • Flaxseed Chutney Powder / Agase Chutney Pudi

    Flaxseed Chutney Powder / Agase Chutney Pudi

    Jump to Recipe

    Flaxseed chutney powder is a tasty and ideal condiment to make and store at home. It stays good for a long period and makes a good accompaniment with any meal. It is usually served with jowar roti or chapati along with other dishes.

    A hearty new year greetings to one and all. May the year be filled with joy, peace and happiness. The first post of 2019 and as is the custom to begin with good things, I thought of kick starting with a healthy recipe on the blog. Flaxseed is the new age food that has gained a lot of importance because of its immense benefits. Presenting, flaxseed chutney powder that is not only tasty but healthy, easy to make and pairs well with many dishes. It is a life saviour during busy days.

    What is flaxseed?

    Flax also known as common flax or linseed is a member of the genus Linumin the family Linaceae. It is a food and fiber crop cultivated in cooler regions of the world. The textiles made from flax is known as linen in the western countries and traditionally used for bedsheets and other kind of clothing.

    How is it helpful?

    Flaxseed is considered to be a super food as it is a good source of many nutrients. The main nutrients of flaxseed are Omega 3 essential fatty acids, lignans and fiber. It is high in Omega 3 Fatty Acids and consists of alpha linolenic acid (ALA), which is mostly found in plants. It lowers the risk of stroke and is heart friendly. The other rich source is the lignans which may reduce the risk of cancer. They are rich in dietary fibre and can be consumed easily. It helps digestive conditions  including chronic constipation, diarrehea, irritable bowel syndrome.

    How can one eat flaxseeds?

    Flaxseed is available as whole seeds, meal powder, liquid oil and oil in a pill form. It can be easily added to cereal, baked goods and garnished in other dishes in its powder form. Add a few roasted flaxseed to salad, it tastes good. You can also  also add a spoon of roasted flaxseed while making thalipeeth along with other spices.

    How can this chutney powder be used?

    Flaxseed chutney powder   makes a good accompaniment with chapati, idli, dosa, rice or curd rice. It is a life saviour on busy days or when you are bored to cook an elaborate meal.

    How long can it be stored?

    Agase pudi  stays good for more than two months, make sure the container is dry.

    flaxseed chutney powder

    Let’s get to the recipe of Flax Seed Chutney Powder

    Ingredients:            Measurement used : 1cup =250 ml

    • 1 cup flax seed
    • 2 tablespoon bengal gram
    • 2 tablespoon urad dal
    • 1 teaspoon coriander seed
    • 1/2 teaspoon cumin
    • 1/2 cup desiccated coconut
    • 15- 20 dry red chilli
    • a few curry leaves
    • a small piece of tamarind
    • a small piece jaggery
    • salt
    • 1 + 2 teaspoon oil
    • a pinch of turmeric powder
    • asafoetida

    Method:

    1. Dry roast the flax seeds until they splutter and you get a nutty aroma.
    2. Dry roast the desiccated coconut and curry leaves.
    3. Dry roast the lentils ,coriander seed  and cumin  separately.
    4. Put a spoon of oil in the pan and roast the red chilly.
    5. Once the ingredients are cool, grind them in a mixer jar. Add salt, jaggery and tamarind to it.
    6. Heat oil in a pan and make the seasoning. Add turmeric powder and asafoetida to it, put the ground powder and turn off the stove. Mix well. Store in a dry jar.

    Some other kind of condiments that I have on blog : curry leaf powder powder, garlic chutney powder, raw mango chutney, gongura chutney

    Print Recipe

    flaxseed chutney powder
    Evergreendishesdev

    Flaxseed Chutney Powder

    Flaxseed Chutney Powder is tasty and versatile to use. As it is packed with nutrients, this a good way to incorporate in our diet.
    Print Recipe Pin Recipe
    Course: condiments
    Cuisine: karnataka
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup flax seed
    • 2 tablespoon bengal gram
    • 2 tablespoon urad dal
    • 1 teaspoon coriander seed
    • 1/2 teaspoon cumin
    • 1/2 cup desiccated coconut
    • 15- 20 dry red chilli
    • a few curry leaves
    • a small piece of tamarind
    • a small piece jaggery
    • salt
    • 1 + 2 teaspoon oil
    • a pinch of turmeric powder
    • asafoetida

    Equipment

    • 1 pan
    • 1 ladle
    • 1 large bowl
    • 1 large plate
    • 1 cup
    • 1 tablespoon
    • 1 teaspoon

    Method
     

    1. Dry roast the flax seeds until they splutter and you get a nutty aroma.
    2. Dry roast the desiccated coconut and curry leaves.
    3. Dry roast the lentils ,coriander seed  and cumin  separately.
    4. Put a spoon of oil in the pan and roast the red chilly.
    5. Once the ingredients are cool, grind them in a mixer jar. Add salt, jaggery and tamarind to it.
    6. Heat oil in a pan and make the seasoning. Add turmeric powder and asafoetida to it, put the ground powder and turn off the stove. Mix well. Store in a dry jar.

    About the event :

    Sending this to Fooodies_Redoing Old Post No128 a fortnightly event. We are a group of bloggers, work on  an old post either by changing the picture, text or both.Here, I have put better pictures.

    Pin it for later :

    flaxseed chutney powder
    flaxseed chutney powder

     

     

     

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  • Curry leaf powder/karibevina chutney pudi

    Curry leaf powder/karibevina chutney pudi

    Cooking is easier when you have condiments on the shelf. They act as a substitute or serve as an additional accompaniment. We regularly need these dry chutney powders. I usually have four varieties and one of them is the Curry leaf powder/ karibevina chutney pudi.

    Curry leaf is extensively used in south indian cooking. It is mainly used to give a good aroma to the dish. But, do you know that curry leaf is packed with numerous benefits. It has carbohydrates, calcium, iron, and vitamins as Vitamin A, B, C and E.

    It helps in controlling anaemia. It prevents diabetes and lowers cholestrol. It aids in digestion.It improves hair growth.

    Curry leaf powder can be used  with hot steamed rice and  a dollop of ghee. It is one of the essential condiments in South Indian homes. It tastes good along with sambar or curd rice.

    Other related recipes :  Garlic chutney powder  Roasted gram dry chutney

    Ingredients:                      measurement used :1 cup=150 ml

    • 1 cup urad dal, split black lentils, black gram dal
    • 1 cup dry scrapped coconut
    • 4 cup curry leaves
    • handful of dry red chilly
    • 1 leaf of tamarind
    • 1/4 teaspoon jaggery (a small piece)
    • salt to taste
    • 1 teaspoon oil
    • 1/4 teaspoon asafoetida

    Procedure:

    1. Wash the curry leaves and roll them in a dry cloth to dry.
    2. Remove the stalk and separate the leaves.
    3. The dry coconut can either be cut into thin slices or grated. I prefer to cut them in thin slices, it is easier to do.
    4. Take a pan and dry roast the urad dal. Put it aside.
    5. Dry roast the curry leaves, it should be crisp.
    6. Dry roast the coconut scrapings.
    7. Roast the red chilly with a little oil.
    8. Put the tamarind in the hot pan and keep it for sometime.
    9. Take a jar, grind coconut and chilly together. Then add the urad dal and curry leaves, give a swirl. Put salt, jaggery and tamarind to it and grind for another minute.
    10. Heat oil in a pan. Add asafoetida to it. Keep it aside. Put the ground mixture and mix well.
    11. Curry leaf powder is ready to serve.

    roasted urad dal
    roasted urad dal

    roasted curry leaves
    roasted curry leaves

    dry red chilly
    dry red chilly

    curry leaf powder
    curry leaf powder

    curry leaf powder
    curry leaf powder

    curry leaf powder
    curry leaf powder

     

    curry leaf powder
    Evergreendishesdev

    Curry leaf powder/Karibevina pudi

    A dry powder made from  curry leaves and dessicated coconut is a tasty accompaniment with any meal. It has a long shelf life, thus handy to use anytime.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 30 people
    Course: Side Dish
    Cuisine: Indian, southindian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup urad dal
    • 1 cup shredded coconut dessicated or sliced
    • 4 cup curry leaves
    • 1 handful dry red chilly
    • 1 teaspoon oil
    • 1 piece tamarind
    • 1/4 teaspoon jaggery
    • 1 teaspoon oil
    • 1/4 teaspoon asafoetida
    • salt to taste

    Method
     

    1. Seperate the stalk and wash the curry leaves, put them in a dry towel and keep it to dry.
    2. Remove the leaves and put them aside. Dry roast in a pan until crisp.
    3. Dry roast the urad dal until light brown in colour.
    4. Dry roast the thin sliced coconut pieces. 
    5. Put a little oil and roast the red chilly until crisp. Put the tamarind in the hot kadai and keep it aside.
    6. When cool, grind red chilly and coconut at first. Then add, urad dal and curry leaves to it. Give a swirl, then put salt, tamarind and jaggery into it. Coarsely grind it.
    7. Make seasoning with asafoetida. Put the ground powder to it. Mix well.
    8. Curry leaf powder is ready to serve.

    Notes

    • Let the powder cool before storing.
    • Use fresh, mildly grown leaves. They have good aroma.

    A few other dry chutney powder recipes by my fellow bloggers  Coconut Garlic Powder Peanut chutney powder  Urad dal powder  

    Do check my e-books on Amazon

    South Indian Breakfast, 30 Tasty Dal Recipes, Breadbasket

    From July 1 to July 5 my e-book “30 Tasty Dal Recipes” will be free. Do take it and please leave a review for the same. 

     

  • Peanut chutney powder

    Peanut chutney powder

    Peanut chutney powder is one of the essentials in South Indian kitchen.

    Dry powders commonly called as pudi or podi are the life line of our cooking. A wide variety of  dry powders are made and  stored. Peanut podi, putani pudi, karabevpudi, agasi pudi are a few of them. These powders  are usually paired with roti annd chapthi  along with sabzi and dal.  They come handy when you run out of grocery or the power is playing a prank when the batter is all set. Dry chutney powder are of different kind.

    Peanut chutney powder pairs well with chapati or jowar roti. It can be used with idli and dosa too. Make a toast and serve it with this chutney powder, it tastes delicious.

    peanut chutney powder
    peanut chutney powder

    Let’s get to the recipe of Peanut Chutney Powder

    Ingredients:

    • 1 cup peanuts
    • 3 teaspoon chilli powder
    • salt
    • 1/4 teaspoon asafoetida

    Method:

    1. Dry roast the peanuts on a slow flame for 3-4 minutes.
    2. Let cool.
    3. Grind all the ingredients to a powder.
    4. Store in a clean, air tight jar.

    Take a tip:

    • Garlic may be added to it, I have not added to it.
    • A little sugar may be added, it gives a different taste.

    Here is the video recipe for this chutney powder:

    peanut chutney powder
    Evergreendishesdev

    Peanut Chutney Powder

    Peanut chutney powder is one of the daily essentials in the homes of South India. It pairs well with chapati and jowar roti. It may be used with idly, dosa and bread toast too.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cooling time 15 minutes
    Total Time 30 minutes
    Servings: 2 cups
    Course: condiments, dry chutney
    Cuisine: South Indian
    Ingredients Method

    Ingredients
      

    • 1 cup peanut
    • 3 teaspoon chilli powder
    • salt to taste
    • 1/4 teaspoon asafoetida

    Method
     

    1. Dry roast the peanuts on a slow flame for three to four minutes.
    2. Let cool.
    3. Grind them along with other ingredients.
    4. Peanut chutney powder is ready, check the taste and add chilli powder if needed.
    5. Store in a clean, air tight jar.

    Other dry chutney powder recipes that I have on the blog are:

    Milgai Podi, Flaxseed Chutney Powder, Curry Leaf Powder

    If you have liked this post, do leave a comment. If you ever try this, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

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