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
- 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
- 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.