Thursday 8 October 2015

Idli Chatni pudi ... Spice powder for Idli / Dosa

My inlaws are visiting us now for 2 months .  I will become very cold from November so its better that they leave before that . I am not letting this opportunity go . Making my poor / unsuspecting MIL come and teach me  the bits and bobs right from how to hold the ladle whole frying to heavy recipes which take several hours to make . The Sweet soul she is ,  she is more than willing to stand in my cold kitchen and monitor me .
Today I sweet talked her into teaching me her  patented chatni pudi. Its called by various names Molaga pudi / gun powder / Karam Pudi / Idli pudi / Dal pudi ...
Its a melange ( to use a French term ) of various lentils and spices . Its an accompaniment for idlis / dosas and other tiffin items and makes for a quick breakfast  idea .

Channa Dal -1 cup
Udad Dal - 1/2 cup
Tuar  Dal - 1/4 cup .
Chilly powder /salt to taste .
A generous fist ful of Ground nuts
Curry leaves - a few sprigs
Mustard -1 tbsp
methi seeds - 1 tbsp
Coriander seeds - 2 tbsp
Jeera - 1 tbsp
Sesame seeds  - 1tbsp
Jaggery -  2-3 tbsp ( as per taste.  If you have children  in your family , you need to add a bit more . )
Dry desiccated coconut -  2 tbsp
Hing - a few pinches
Tamarind fruit - 1 small lemon sized ball.

In a heavy bottomed pan,  fry the 3 lentils separately till reddish brown.  Keep the dals aside separately .
In the same pan , fry ground nuts  , sesame seeds , desiccated coconut ,` methi seeds  and curry leaves separately .  You need to lightly fry the chilly powder too .  Keep them all aside in different bowls to cool down .
In the same pan then , fry 2 tbsp of oil  fry the mustard seeds / Cumin seeds and Coriander seeds  till they sputter  and become reddish .

In a mixer / blender , first lightly powder the channa dal . When its coarse , add Udad and Tuar dals  and give one round of blending . It can remain coarse at this stage  .

Add the rest -Groundnuts / curry leaves / mustard / jeera / sesame / jaggery / coconut / hing / tamarind / salt / chilly powder  and give  a nice whirl in the mixer . It should not get too soft  .
Once ground into a thin coarse  consistency, remove it and let it cool down .
Store in an air tight container . For a family of four this should remain for  a month or so and my family eats idlis / dosas etc fairly frequently .

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