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Chutneys & Pickles

Dry Chutney Powder – Idli,Dosa Chutney Podi – Fast Track To The Future


Step aside the stars, Namma Metro is the new hero. Last week, on a holiday, we had our first ride in the Bangalore Metro. More than a ride, it was a picnic for the entire family; a great experience. Given the convenience and low cost, it was a thrill to see familiar sights from that level. We have seen it being built pillar by pillar and as Bangaloreans, we are proud that metro has run its first phase. It proved the fact that India truly is poised, dynamic and pulsating. Delighted to be introduced to such a technologically advanced, absolutely smooth and comfortable mode of transport.

In today’s fast paced life, it is useful to plan in advance and keep things handy. Chutney Powder (Podi) is an ideal accompaniment to dosa and idli. I also eat it with chapathi and bread at times. Ideal for lunch-boxes.

Preparation Time:  5 mins                             Cook Time: 30 mins

Ingredients:

  • Urad Dal – 1 kg
  • Channa Dal (Kadala Parippu) – 2/3 cup
  • Curry Leaves – 5 stalks
  • Red Chillies – 20
  • Asafoetida / Hing – 1 tsp
  • Salt – to taste

 Preparation:

  • In a thick bottomed pan (kadai), roast urad dal with just a drizzle of oil. Keep stirring on medium heat.
  • Put in curry leaves when the urad dal is golden brown. Roast till the curry leaves are dry and keep mixture aside to cool.
  • Put channa dal in an empty kadai, and roast it until it is brown. Keep aside to cool.
  • Roast the red chillies till brittle (a sharp smell emanates from the roasted chillies). Keep aside to cool.
  • Powder the roasted urad dal in a mixer-grinder till a very fine consistency is obtained.
  • Powder the channa dal until it is a slightly coarse powder.
  • Powder the chillies to a very fine consistency.
  • Mix all the powdered ingredients and add salt and asafoetida. Mix well. Your chutney powder is ready.
  • When needed, take a spoon of the powder, mix coconut oil or ghee and serve with idli or dosa.

Quick Tip: If your Dosa doesn’t come off the griddle (tawa), cut an onion or potato or aubergine in half and  with a fork pressed onto the half -cut onion, potato, aubergine,dip in butter or oil/ nallenna, smear the oil onto the griddle. 

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About Paddy

When I married and came to Bangalore, it was a real ‘Pensioners’ Paradise.’ The climate was as today’s generation would say – ‘Awesome’. It was cool and pleasant throughout the year. My parents cautioned me to keep warm and have given me the loveliest Kashmir shawls, which I treasure to this day. Since I could not distinguish between rice and dal, cooking was an uphill task. I had a cook from Kerala, but the cold weather did not suit her and in a month’s time, she went back. Looking back, I have come a long way now… Cooking for me has metamorphosed from a daily routine of making edible and nutritious food for my family to an exciting journey of creativity by experimenting with different flavors and ingredients. To me, food is not only for nourishment and sustenance. Its taste and flavors take us back to our good times too. Food is nostalgia and comfort. It brings home our culture. Food is a treat and nourishment for the soul too. I dedicate this blog to my parents, who instilled in me a strong sense of ethics and discipline, and whose affection, love and support gives me strength in this journey of life. I feel the need of today’s generation, who come away from their homes and crave for home cooked food. To you too, I dedicate this blog, where I will share the recipes that I have learnt and grown to love over the years.

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