Nuvvula Podi

Hi Friends

Today I am posting one of my favorite  podi recipes ie NUVUULA PODI. Generally we made curry leaves podi, Kandi podi, kakarakaya podi etc. See this nuvvula podi is delicious and  tasty. Really a heaven on your plate.

One thing I will tell, these podis and chutneys  were an integral part of our daily meal. We can store this podis for handi purpose also, like when we rushed for time or whenever un excepted guests comes and even we feel bore to  cook, we can manage with single curry/ sambar/ dal and with this podi. 

I always stock 2 - 3 podis verities in our kitchen. Mostly at dinner time we used to take any podi with hot rice first. As it it is oil free. Easy for digestion also. In my in laws place Chittor Dist.,they used to prepare so many verities of podis.

OK Let us go to prepare nuvvula podi.

Ingredients

• White Nuvvulu/Sesame                     1 cup ( 100 gms)
• Channa dal                                        1/4th cup
• Urad dal                                             1/4th cup
• Cumin seeds                                      1/2 tbsp
• Coriander seeds                                1 tbsp
• Dry red chilles                                   4 to 5
• Garlic pods                                        4 to 5
• Salt to taste

How I did it

1. Dry roast sesame seeds in a kadai till nice aroma comes. Raw smell also go off.
2. Keep aside and let it cool.
3. Dry roast red chillies and cumin seeds and coriander seeds.
4. With a drop oil fry lintels on low flame.
5. After cool down grind lintels, red chillies, coriander seeds, cumin seeds and grind them into coarse powder.
6. Add salt and garlic and roasted sesame seeds and grind to a coase powder.
7. Stir in between. So that all ingredients mix well  and powded evenly.
8. The podi should be coarse.
9. Adjust salt.

Store in air tight bottle. It goes well with hot rice with dollop of ghee.

My tip

• When dry roast white sesame seeds, sprinkle 1 tbsp of water. So that sesame seeds won't burnt and evenly roasted.

Nutritional info

• Sesame is beneficial for reducing high blood pressure, as it contain magnesium and is known to have blood pressure  lowering properties.
• Also contains anti-cancer compounds.

Vepudu Karam

Hi Viewers

      Generally I post recipes for curries, breakfasts, snacks etc. This is a variant where in I am posting how to make vepudu karam or kura karam which can be used in various dishes.  You can use this kura karam to spice up frys, curries like vankaya fry or kura , alu, bendi etc in place of raw mirchi powder. This enhances the taste of your curries and makes them more delicious.

      I thought of using this kura karam in sambar instead of using sambar powder and did the same on experimental basis. And this kura karam brings yummy taste to sambar also. I will post the recipe of the sambar by using this kura karam soon.

Ok let go to prepare kura karam

Ingredients

1. Red mirchi powder                    1/2 kg
2. Daniya                                        100 gms
3. Cumin seeds                               1 1/2 tbsp
4. Feenu greek  seeds                     1 1/2 tbsp
5. Garlic                                          100 gms
6. Salt                                              2tbsp

How to prepare

• Dry roast all ingredients  like daniya , cumin seeds  and feenu greek seeds separately and them cool.
• Combine all dry roast ingredients  and grind into a fine powder.Then add garlic flakes and grind for couple of minutes.
• Mix salt  and red mirchi powder well and store in air tight container.

My Note

Be it in your kitchen for handy purpose.
You can add salt directly in the curry or fry after 80% cook. Then add kura karam.
Instead of chill powder you can add dry red mirchi also.

Make delicious dishes . Enjoy the spicy taste of this kura karam.

Kandi Podi

Hi Friends

Today I am coming with yummy yummy classic Andhra recipe ie Kandi podi. These podis are an integral role in each South Indian homes in their daily meals. Normally it is a custom to eat first mudda with podi, especially at dinner.

As ours is a vegetarian family, these type of powders are made and kept in stock. I always stock 3-4 verities in my kitchen. In urgency in can be  used for handy purpose.

OK let us come to recipe.

INGREDIENTS

• Tur dal                        1 cup
• Channa dal                  1 cup
• Dried red chillies         7 to 8
• Hing                             pinch
• Salt to taste

HOW TO PREPARE

1. Heat heavy bottom kadai, let it heat on medium heat.
2. Add both the dals, dry roast on low flame.
3. Stir them constantly until they turn golden brown.
4. Remove from kadai and keep aside.
5. Then toss the cumin seeds on medium flame and keep aside.
6. Heat a drop of oil and fry red chillies .Switch off the stove and add hing.
7. Let all ingredients cool.
8. Grind every thing with required salt into coarsely.
9. See the taste.

Store it in air tight bottle.

Serve this delicious finger linking kandi podi with garama garam rice and drizzle ghee.
Ghee enhances the taste of powder when mixed with hot rice.

My Notes

• After roasted all ingredients, always remove contents from the pan .Don't leave in hot pan.It would burn ingredients.
• You can increase or decrease the quantity of red chillies according to your spice level.

Chintaku Podi

Today I am coming with our yummy yummy ancient traditional recipe chintaku podi. It is tasty and made easy dish. This is Rayalaseema special. Normally I make podi mixers for the handy purpose. Can use them in emergency also. You can make podis like kothimera podi, pudina podi,Curry leaves podi etc. Most podis are packed with proteins and essential food items.

Generally chintaku is avalable in early spring season. Remove the leaves and clean well. Drain the water and make it dry on the paper. For complete dryness, it will take 3 to 4 days. Store it the air tight tin. Use it whenever you want even during non seasons.

This podi, simple fry and rasam is a very good light dinner for any day. OK let us come to preparation of delicious chinaku podi and learn how to make chintaku podi at home.

Ingredients

• Chintaku                                          3 cups (dry)
• Gound nut seeds(palli)                     1/2 cup
• Sesame                                             1/2 cup
• Dry red chillies                                 8 to 10
• Garlic flakes                                     5
• Salt to taste

How I did it

1. Take pan or wok. Dry roast groundnuts. Once they are cool, remove the skin and keep aside.
2. Roast sesame and dry red chillies and garlic flakes also on low flame.
3. In the same wok add tender tamarind leaves which are dried and fry them til turns crispy.
4. Let them come to room temperature.
5. First grind ground nuts, sesame, dry red chiilies and required salt and make into  fine powder.
6. Next add chintaku podi and garlic and again blind  together to form nice and yummy  powder. 
7. Transfer into a bowl and mix well.
8. See the yummy taste.
9. Store it into a air tight bottle.

Serve this chintaku podi with hot rice with dollop of gingerly oil with a bite of raw onion.

Note: Quantity of chintaku depends upon the tanginess and taste.

Look at the taste and get back with your valuable suggestions and thoughts. Your comments and suggestions add spice to my blog.

Curry Leaves Powder

Today's recipe I am introducing is the great aromatic curry leaves powder (Karvepaku podi). As these leaves are aromatic, we use in almost all dishes in South India. Moreover it also used in Ayurvedic medicine and as anti-diabetic also. Generally, we grow a Karvepaku Chettu (Curry leaves tree) in our garden if possible so that we can get fresh leaves for use. Try by yourself and enjoy by the lovely green colour curry leaves powder.

Ingredients

• Fresh curry leaves                2 handful
• Channa dal                           3 tbsp
• Urad dal                               3 tbsp
• Dry red mirchi                      10 (remove the stalks)
• Tamarind                              small marble size (make it into small pieces)
• Garlic                                   6 to 7 (peel the skin)
• Cumin                                  1/4 tbsp
• Pepper seeds                       10
• Dry coconut                         2 tbsp(  grated)
• Hing                                     pinch
• Sugar                                   1 tbsp
• Salt to taste
• Oil                                       1 tbsp

                                                        Curry leaves
   

                                              Roasted ingredients
How to prepare

1. Pluck the leaves of curry leaves from the stem and rinse them properly and wipe them and dry them on a kitchen towel.
2. Take a wok add oil, let it heat on low flame .
3. Then first add channa dal, urad dal , dry red mirchi, let them half roast  and then add tamarind , garlic, cumin, pepper seeds, dry coconut and hing in the same pan.
4. Let them cool. Grind them by adding salt and sugar into a powder neither too fine nor too coarse.
5. Finally add curry leaves and grind for 2 minutes.
6. See the taste.

                                               Yummy Curry leaves powder                                       

  Store this yummy powder in airtight tin after cooling

It goes with rice with little bit of ghee or gingelly oil. It is good for health to take first mudda of your lunch or dinner with this curry leaves powder.
We are very fond of this delicious curry leaves powder. Generally I have one bottle of this powder ready in stock. In emergency I use this aromatic powder for idly and upma with dollop of ghee or oil. Generally gingelly oil preferred with this item.

Mt Tip
Wash  curry leaves thoroughly
Don't fry curry leaves. Flavor of it will be lost.

Idly Podi

This idly podi also called Molaga podi is simple preparation.This tasty idly powder must be always be handy. If you feel bore of coconut chutney etc. You can take your breakfast with this idly podi.

Ingredients

• Channadal                                    1 cup say 100 gms
• Urad                                             1/2 cup
• Dry red chillies                              10 nos
• Jeera                                             1/4 tbsp
• Daniya                                          14/ tbsp (optional)
• Hing                                               pinch
• Oil                                                 1/4 tbsp

How to prepare

1. On low flame dry roast the dals into golden brown.
2. Take pan add oil heat it on a low flame.
3. Roast the chillies till it turns red.
4. Add jeera, daniya and  hing also. Let them fry for 1 minute.
5. Switch off the stove.
6. Grind all dry roasted dals, roasted jeera,daniya and  hing by adding salt.
7. Make it into fine powder.
8. Let it cool and store it in air tight tin.

    Serve this podi with idly along with ghee or gingelly oil.

Note
You can add curry leaves also.
Wash curry leaves, let it dry for some time and grind along with the above ingredients.
  

Pappula podi

Today I am interested in showing very tasty and delicious pappulapodi/putna podi. This pappula podi is easy preparation and takes very little time. In some places it is called gun powder. It is famous in Andhra Pradesh especially in South India.

Ingredients

• Putanalu                                            1/4 kg
• Dry red mirchi                                   8 to 9
• Dry coconut powder                          5 tbsp for 2
• Jeera                                                  1/4 tbsp
• Garlic  flakes                                     6 
• Salt to taste

How I did it
       

       Take a wok, add a drop of oil and let it heat Add all ingredients except salt and roast for 2 to 3 minues on low flame.
Let them cool.

1. Put all the Roasted iningredients and salt in dry mixey and grind it into fine powder.
2. As it is a powder do not add water.
3. See the taste.
4. Store it in the clean air tight tin.
5.  
6.  

This powder stays for a long time. But prepare small quantity to avoid loss of flavor.
We can use this powder for seasoning the vegetable curries.
Prepare dosa and spread the powder on dosa.
We can eat this with upma instead of chutney.
The most tastiest is with combination of rice, avakaya, ghee and putana podi.

Kakarakaya podi

In this cooking session, I am intrested in preparing kakarakaya/ karela podi. Very easy preparation. But takes time to prepare. If you like this procedure of preparation try by yourself, and taste it and make others ie your near and dear to taste this heavenly karela podi.

 

Ingredients

 

• Fresh Karela                        1/2 kg
• Channa dal                           2 tbsp
• Daniya                                   1/4 tbsp
• Dry coconut powder              2 tbsp
• Tamarind                                4 to 5 leaves
• Jaggery powder                      3  tbsp
• Jeera                                      Pinch
• Garlic                                     5 to 6 flakes
• Dry red chillies                        6 (adjust)
• Curry leaves
• Salt to taste
• Oil

How to prepare

 

1. Wash karela . Cut into thin small pieces.
2. Take a bowl, add 1 tbsp of curd and salt.
3. Add these karela pieces into it. Keep aside for 30 minutes.
4. Then squeeze the karela pieces. Keep aside.
5. Mean time take little depth pan, add oil for deep fry for karela on medium flame.
6. Deep fry the karela pieces till it turns brown.
7. Fry channa dal, daniya tamarind, jeera, garlic, red chillies and curry leaves with drop of oil.
8. Grind it by adding  dry coconut powder also.
9. Then mix this semi powder to roasted karela pieces.
10. Finally add salt and again fry for some time till karela pieces coated with grind ed powder.
11. Cool it and keep it in air tight bottle.
12. Serve it with ghee and hot hot rice.

Note

 

It should preserve for 10 to 15 days. Normally we take this  katta meeta karela podi at the time of dinner with rice.

Gasala Podi

Gasala Podi also called kas kas podi is generally prepared in Andhra Pradesh. Used to take in dinner time for easy digestion. Preparation takes very little time. My son likes this item very much. I generally prepare in little quantity fresh for himself whenever he wants.

Ingredients:

Kaskas  1 cup
Red chillies  3 to 4
Jeera   1/8 tbsp
Garlic   4 or 5 cloves
Tamarind  2 flakes
Salt to taste

How to prepare

Heat a pan on medium heat,  roast all the ingredients except salt till changes into golden brown or oroma of kaskas tells it is roasted. There is no need of oil. Keep it aside and let it cool for some time. Then grind all roasted ingredients into fine powder along with salt.

Store it properly in air tight tin. Serve with garam garam rice along with a spoon of ghee.

Chitlampodi

This chitlampodi is famous dish in Rayalaseema. They take it with hot rice at dinner time. It is powder made of different dals and is good for digestion and hence taken mostly during dinners.

Ingredients

Batch 1

• Black gram or Urad dal                1 cup
• Channa dal                                   4cups
• Peanuts             2cups
• Dry coconut powder                    2 cups
• Red mirchi                                   20 to 25
• Tamarind                   50 gms (adjust according to pereference)
• Jaggery    powder   200gms
• Zeera                    1 tbsp
• Dhaniya                                       1 tbsp
• Salt to taste

Batch 2

• Oil                                               2 spoons
• Musterd seeds                             ½ spoons
• Urad dal                                      ½ spoon
• Red chillies    3 (torn into pieces)
• Curryy leaves            10

How to prepare

1. Take frying pan and keep it on the low flame. Roast the batch 1 ingredients  (except and jaggery) till it turns brown. Keep it aside till it cools down.
2. Grind the above fried mixture with salt and jaggery into coarse powder.
3. Finally heat 2 spoons of oil in a depth pan. Add mustard seeds and let it pop. Then add urad dal and curry leaves till it turns brown.
4. Add powered mixture to it fry lightly for a minute and remove from the flame.
5. Store it in airtight jar
6. Serve this powder with rice ,ghee and onion for taste