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 .
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 .
No comments:
Post a Comment