22 SUN FLOWER SEEDS POWDER / PODI

Sunflower seeds are not only tasty but also very nutritious. Toasted seeds tastes great to have as a snack in between meals.
The seeds provides you with high level of linoleic acid, minerals and amino acids. The substances in such seed will decrease the level of cholesterol in your body if taken regularly. Also it is very rich in Vitamin E,the body's primary fat-soluble antioxidant.

Here is an easy and delicious way to use the seeds in Powder/ Podi form to use in our daily diet. Can be served with our Indian dishes like Idli/Dosa and also mixed up with rice. Try this it out and you will love it.

Sun Flower Seeds - 1 cup
Urad Dhal - 1 cup
Channa Dhal/ Bengal Gram Dhal - 1/4 Cup
Curry Leaves - 1/4 Cup
Red Chillies - Around 10( as spice needed)
Asafoetida/ Hing - Few Pinches or a small piece of block
Garlic - Around 10( optional)
Salt as required
Oil - 1 tsp

In a kadai/frying pan toast sunflower seeds in medium flame until they are toasted and nice smell come out. Remove and fry urad dhal until nice brown. Remove and add Channa dhal, fry till nice brown. In the same pan add oil and fry garlic, remove and keep aside.(It is optional to use garlic, but adding gives a good taste and aroma though the shelf life will not be for more than a week, can store in a fridge). In the same remaining oil add curry leaves and red chillies, fry till they are crisp. Switch off flame and add asafoetida powder and mix well. If using asafoetida block then add before adding curry leaves and red chillies. Remove and cool everything.

 
Take all the ingredients in a dry mixer/blender and run to powder as fine as possible. In the end add salt and garlic if
adding and run in for few seconds. Store in a airtight container and serve with any of your favourite dishes.
Note in this recipe the whole sunflower seeds with hull has been used, you can use seeds without hull. In case you are using with hull then follow all the steps and in the end to remove the extra fibre or the ones that are not grounded or powdered properly, you can sieve it through a siever for better powder consistency.

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18 JACKFRUIT SEEDS POWDER / PODI

Jackfruit Seeds(Nuts)-Pala Kottai- Powder/Podi

Wondering what you want to make with Jackfruit seeds, then do try out this delicious powder/podi made with jackfruit seeds.

Goes well with idli/dosa or mix and eat with rice.

Jackfruit seeds is rich in protien and very nutritious. In general, the seeds are gathered from ripe fruit, sun dried and stored for use in rainy season in many parts of South Indian states. Different variety of recipes are prepared where they are eaten either by roasting as a snack or added to curries in place of lentils.

Recipe from Mom:-

Jackfruit seeds - 18 - 20 in Number
Red chillies -8( as spice needed)
curry leaves - 1/2 bunch
Hing/Asafoetida - 1 small piece or 1/2 tsp
Garlic -5 or 6
Grated Dry Coconut(Kobbari) - 4 tbsp grated(Optional)
Salt - as taste
Oil - 1/2 tsp
(optional can add some cumin seeds and pepper corns)

Peel and remove skin from Jackfruit seeds. Chop into small pieces.
Heat a pan/kadai and dry roast in medium low flame for 4 - 5 minutes until they turn crisp or golden brown. Do not let it to darken. Remove and cool.
Heat oil in the same pan/kadai and add red chillies, garlic, curry leaves and hing. Fry till they turn crisp and remove. Add grated dry coconut and fry till light brown. Remove and cool. Dry grind all ingredients with salt and store in a airtight container. Serve with idli/dosa and or rice.

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16 PULUSU PODI / POWDER

PULUSU PODI/HOME MADE CURRY POWDER

 

Next in the series of Powders/Podi is Pulusu Podi @ Home Made Curry Powder or Molaga Thool. Each and every family have their own version of making this powder/podi and here I am posting the way my Grandmother and Mom prepare at our home.

Pulusu is a gravy prepared that goes best with rice in Telugu usually tamraind based. Though the base is same for making, the veggies added in the gravy differs and so does the taste. In my house apart from sambar all other curries/gravies that goes with rice is prepared by adding this powder/podi. Called as Koora or pulusu in Telugu, kuzhambu/kulambu in Tamil can be tamarind based or without tamarind.

Usually this powder is prepared in bulk and stored for many months. This powder comes in handy for making any type of curries/gravies and that is the reason it is prepared in large quantity. Till now I have never made this powder at my home here, but have seen them making and storing and then later packing it for us. Each ingredient is fried seperately next spread on a wide plate to cool and then powdered( since it is made in bulk they send it to the mill in the neighbourhood), once done
they spread it on a paper to cool completely and then store in a airtight containers.

During my visits I get them in large quantity as I too use them more may be almost everyday. To maintain the freshness of the powder I just keep a small quantity in a airtight container on the shelf/pantry and the rest is stored in the fridge usually the freezer. 


Recipe from Mom:-
Red Chillies - 1/2 KG
Coriander Seeds - 1/2 KG
Channa Dhal/Senaga Pappu/Kadalai Paruppu - 1/2 cup
Toor Dhal/ Kandi Pappu/ Tuvaram Paruppu - 1/2 cup
Cumin Seeds/ Jeeriga/Jeeragam - 200 Gms
Pepper Corns/ Miriyalu/ Milagu - 100 Gms
Methi(Fenugreek) Seeds/ Menthi/ Vendhayam - 100 Gms
Mustard Seeds/ Aavalu/ Kadugu - 1 tbsp
Urad Dhal/ Uddi Pappu/ Ulundhu - 1 tbsp
Turmeric/ Pasupu / Manjal - 10 Gms
Curry Leaves - 1 small bunch - (optional)

Oil - 1 tsp
 

In a wide pan/kadai dry roast red chillies, coriander seeds, Channa dhal, Toor dhal, cumin seeds, Pepper Corns, Fenugreek Seeds, Mustard Seeds, Urad Dhal separately in medium to low flame and keep in a wide plate and cool completely.

Heat oil in the same pan and fry red chillies, curry leaves and asafoetida. Remove and cool and combine all together. Powder to a fine consistency.
Adding turmeric is optional, as we additionally add turmeric powder while making pulusu or any other gravies.
Spice level can be increased or can do sometimes like what I do, for certain gravies if I need more spice I add some chilli powder along with this powder.

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18 CHINTHA CHIGURU PODI

Chintha Chiguru / Tender Tamarind Leaves Powder/Podi.


Continuing with posting my powders/podi recipes with a very tasty and soury/tangy podi. Goes well with rice and or idli/dosas. Love what my mom makes with these leaves. Have already posted 2 rice dishes with Chintha Chiguru( Tender Tamarind Leaves) Rice Here and Here.

You can collect these tender tamarind leaves during this season or when available and then wash - dry them and use it later to make this podi/powder as well the rice dishes. This is how they make it at my home. You can adjust the addition of leaves according to the tanginess needed that is add more or less as per your requirement or families taste.

Red Chillies - 10(as spice needed)
Curry Leaves - 1 bunch
Asafoetida - 1/4 tsp(powder)
Channa Dhal - 1/4 Cup
Urad Dhal - 1 cup
Garlic - 10 flakes
Tender Tamarind Leaves - 1 cup(Cleaned)
Oil - 1/2 tsp
Salt as needed


Collect the leaves and remove them from the stem. Wash and pat dry.

Dry roast tamarind leaves, channa dhal and Urad dhal seperately till nice brown. Cool completely.

Heat oil in the same spoon and roast red chillies, garlic flakes,curry leaves and asafoetida. Remove and cool.


First remove the fried garlic and keep aside. Next add all the other ingredients and run the mixie/mixer/blender and powder first as fine as possible and once done add garlic and turn on the mixer for few more seconds.

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16 SAMBAR POWDER

Sambar(Sambhar) Powder/Podi


Sambar is a very commom dish prepared in South India. Is a great accompaniment with many dishes like Idli, Dosa, Pongal, Vada and Rice. This is prepared almost everyweek and we always prefer home made powder for making this. The making of powder differs from one person to other and here I am posting the recipe that my mom makes at home. Love her and always prefer her powder that she makes it and sends for us. This recipe is direct from her.

Red Chillies - 1/4 KG ( 250 Gms)
Coriander/Dhaniya Seeds - 1/2 KG(500 Gms)
Cumin Seeds/ Jeera - 1 cup
Black Pepper/ Milagu - 1 cup
Fenugreek/ Methi/ Vendhayam Seeds - 1/4 cup
Toor Dhal - 1 cup
Channa Dhal - 1 cup
Mustard Seeds - 1/4 cup
Boiled Rice - 1/4 cup
Turmeric/Manjal pieces - 50 Gms
Asafoetida/Hing/Perungayam/Inguva- 1 pack( 50 Gms)
Curry Leaves - 2 Bunch( Around 1 cup)


(Can use Guntur red chillies - 200 gms( for they are spicy/pungent taste) and Byadige Red Chillies - 50 Gms( for their nice bright red color).
My mom uses some rice for making this powder. Can always use or skip adding this.


Heat one or two tbsp of oil and add some crushed Asafoetida blocks and fry for seconds in low flame.

Keep aside and in the same oil add curry leaves and fry till they turn crisp. Remove and cool.

Sun dry all the remaining items separately or together by spreading in a cloth or big plate on direct sun for 3 - 4 hours. Collect everything and on the same day powder these ingredients in a mill. Once milled spread the powder to cool completely and store in a air tight container for later use.

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19 FLAX SEEDS POWDER / PODI - Version 3

FLAX SEEDS POWDER/PODI WITH CHANNA DHAL AND PEANUTS( FLAX SEEDS POWDER- VERSION 3)


Cooking with flax is an excellent way to boost your intake of fiber. When ground in a pice mill or coffe grinder, flax is also a vegetarian source of omega - 3 fatty acids. Try adding this pleasant nutty flavor of freshly ground flax seeds to cereals, smoothies, baked goods and vegetable dishes.
Flax seeds are high in fat content sp store it in a freezer or refrigerator to maximise shelf life.

Have already posted Flax Seeds Powder/Podi here and Flax with Horse Gram Powder/ here

This is an other version of Flax seeds Powder/ Podi using flax seeds along with channa Dhal and Peanuts. The taste was really good and kids too loved them and had just like any chutney podi with idli/dosas.


As you all know I do add flax seeds in my cooking, adding a tsp or 2 tsp to any curries or vegetable dishes. They are also good for health and not much difference in taste. This powder is just perfect to add in the same dishes. You can enjoy the nutty and delicious flavor of all the ingredients and is all very flavorful.

Flax Seeds - 2 Cups
Channa Dhal - 1 Cup
Peanuts/Ground Nuts - 1 Cup
Red Chillies - 8 - 10
Curry Leaves - handful
Blac Pepper Corns - few by count
Garlic - Around 12
Asafoetida/ Hing - few pinch( a small piece)
Salt as needed
Oil - 1/2 tsp

First dry roast flax seeds, channa dhal, peanuts seperately till they are roasted well and in nice color. Remove/peel skin from peanuts.


Heat oil in the same pan and add curry leaves, red chillies,pepper corns and hing/asafoetida Remove and add garlic. Fry for few minutes till they are crispy. Keep both separate.

First powder flax seeds and channa dhal and then add peanuts and curry leaves, red chillies, pepper corns and hing mixture. Turn on your mixer for few seconds, until they are powdered. Next add salt and garlic( can also remove skin). Turn on the mixer again and mix well.
Transfer to a bowl and store in a airtight box in a cool place.


Add it to your favourite curries or veggie dishes or enjoy as any other chutney powder/podi.

Sending this Cooking with Seeds event - Flax seeds hosted by Priya Mitharwal an event started by Priya Suresh.

and to event Dish name Starts with F an event hosted by Akila.

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14 HORSEGRAM AND FLAX SEEDS PODI

Horse gram and Flax seed podi( Powder/Chutney podi)


I have already posted chutney podi with horse gram and chutney podi with flax seeds. This is a combination of combining then together. Tasted great like any other podis with idli/dosas.

Horsegram/Kollu - 2 cups
Flax seeds - 2 cups
Garlic - 12 pods
Tamarind - 1 small piece( opitonal)
Cumin seeds - 1 tbsp
Curry leaves - 1 bunch
Red chillies - 16(adjust according to spice needed)
Black pepper - 1/2 tbsp
Hing/asafoetida - few sprinkles
Salt as needed

Cooking with flax is an excellent way to boost your intake of fiber. When ground in a pice mill or coffee grinder, flax is also a vegetarian source of omega - 3 fatty acids. Try adding the pleasant nutty flavor of freshly ground flax seeds to cereals, smoothies, baked goods, salads and vegetable dishes.
(Source - back cover of the packet). Flax seeds are high in fat content so store it in a freezer or refrigerator to maximise shelf life.


In a kadai/frying pan fry horsegram seperately until they are nice brown in colour. Remove and keep aside.
In the same fry fry flax seeds for few minutes( Cover the pan with a lid partially and saute, as they will pop out a lot). Remove and keep aside.
Heat a tbsp of oil and fry red chillies, curry leaves, cumin seeds,hing, black pepper,tamarind and garlic for 1 - 2 minutes.

Powder each seperately and mix together by adding salt. Tastes good with idli/dosas. Can use them as chutney podi/powder. As a variation can add a cup of urad dhal( dry roast and powder).
Sometimes adding garlic makes it little soggy when powdering. Fry them seperately and add them in the end after powdering the rest of the ingredients that is red chillies, curry leaves ......


Recipe from my sister Vimala.

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3 METHI SPROUTS PODI(POWDER)

Methi Seeds(Fenugreek seeds)/Menthya/Vendhayam podi using sprouted seeds.





Methi sprouts podi is also one my sister's recipe...she tries different kinds of podi with various ingredients...the outcome is always healthier and also very tasty.

Methi sprouts - 1 cup
Channa dhal - 1 cup
Red chillies - 6
Sesame seeds - 1/4 cup
Tamarind - 3 inch piece
Garlic - 5 pods
Jeera/cumin seeds - 1 tbsp
Pepper corns - 1/4 tsp
Hing - a pinch
Salt as needed


Soak methi seeds in water for few hours and allow it to sprout out...it will take more than 24 hours - 30 hours to sprout out...when once done..pat dry by spreading in a plate or paper towel till they are completely dry...dry roast the sprouts in a kadai till they are crispy...remove and keep aside...when they are cool powder in a dry mixer and transfer to a bowl...
dry roast channa dhal till they are light brown and keep aside...dry roast sesame seeds and keep aside....powder channa dhal and sesame seeds together and transfer to a bowl.


Heat 1 tbsp of oil and add jeera(cumin seeds),pepper corns, red chillies, tamarind and hing...remove and cool...later powder everything and transfer to the bowl...mix everything together...take a small amount back to the mixer and add garlic and turn on the mixer for few seconds...transfer to the bowl and add salt and mix well....goes well with idli/dosa and also rice with ghee.
Variation: adding jeera, pepper corns, tamarind and garlic is all optional...you can add according to your taste and try different kinds of podi.

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0 MOONG SPROUT PODI(POWDER)

This is one my sister's recipe...she usually make podi/chutney podi with lot of different varieties like methi seed sprout...this moong sprout podi is also one of her invention. Have to have a lot patience like her to allow the sprouts to come up and dry roast all ingredients seperately...though the final outcome is very much healthier and new.

Moong dhal sprouts - 2 cups

Channa dhal - 2 cups

Garlic - 10 pods

Red chillies - 8 ( can add more for extra spice)

Black pepper - 1/4 tsp
Jeera - 2 tbsp
Sesame seeds - 1/2 cup
Tamarind - 3 inch piece

pinch of hing
Salt

Pat dry moong srpouts by spreading them in a paper or plate for few hours...
Heat 2 tbsp of oil and fry jeera, black pepper, red chillies, tamarind and hing...powder together
Dry roast sesame seeds in low flame and keep aside...dry roast channa dhal till they are light brown...keep aside
Dry roast sprouts till they are crisp and brown...keep aside..
Try to powder each seperately and transfer to a bowl....take a small amount again in the mixer and add garlic and turn on the mixer for few seconds...so the garlic blends well...transfer to the bowl and add salt...mix well....you can have this podi with idli/dosa or can have with rice and ghee too.

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10 KOLLU/HORSE GRAM PODI(POWDER)

In Tamil, this is referred as KOLLU . Normally used to feed horses. But Cuisines are also common. Kollu porial, Kollu avial, kollu sambar, kollu rasam, kollu dhal. Like any traditional ayurvedic cuisine that is referred as "Food is Medicine & Medicine is food", this is also one such food grain.

Horse gram - 2 cups
Red chillies -4 or 5
Curry leaves - a handful
Hing - a pinch
Salt as needed

Variation:
1. You can use urad dhal - 1 cup and horse gram - 1 cup ...dry roast both seperately and powder together with other ingredients.
2. You can dry roast 1/2 cup of sesame seeds and powder together.

This is one of my mom's recipe/invention...she likes chutney podi a lot so made a lot of use with horsegram/ kollu.

Heat kadai and dry roast horse gram/kollu in medium flame like around 5 minutes ...in the same kadai add 1/2 tbsp of oil and fry red chillies and curry leaves for one minute...add hing and mix once...remove and cool...take both together with salt in a dry mixer or coffee grinder and powder fine...just when you want to have mix with gingelly oil for better taste and use as a dip for idli/dosas.

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0 CHUTNEY/IDLI PODI(POWDER) 3

Urad dhal - 2 cups
Red chillies - 5
Curry leaves - handful
Hing - a pinch
Salt as needed
Jaggery - 1/4 cup

Variations
Can also dry roast 1/2 cup of sesame seeds and powder together.

Heat kadai and dry roast urad dhal in medium flame till they run light brown...remove and keep aside...in the same kadai add just a 1/2 tbsp of oil or dry roast red chillies and curry leaves for a minute...add hing and mix...remove and cool...take both together with salt in a dry mixer or coffe grinder and powder fine...add crushed jageery pieces in the end and turn on for just few seconds...mix with gingelly oil and use as dip for idli/dosas....I used to love this when I was a kid and now my sons Prithvi and Harsha who call this as sweet podi just love this and want it always with idli/dosas and sometimes with chapathis too.

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0 KARA CHUTNEY / IDLI PODI(POWDER)

Kara Chutney Podi / Spicy chutney powder for idli/dosa


This chutney podi is one of simplest and easiest..but is very spicy...so use a small quantity with gingelly oil... the shelf life is minimum since it contains garlic...so use within a week or store in a refrigerator.

Red chillies - 5
Curry leaves - handful
Garlic - 4 or 5 pods
Hing - pinch
Salt as needed


Heat a tsp or 2 tsp of oil in kadai/frying pan and fry red chillies and curry leaves for a minute...add hing and mix...remove and cool...add this along with salt in a dry mixer or coffee grinder and powder fine...add garlic in the end( otherwise it will not powder well)...and just turn on for few seconds...this will look to be little semi solid and is spicy.

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0 CHUTNEY/IDLI PODI(POWDER) - 2

Urad dhal - 2 cups
Red chillies - 5
Hing - a pinch
Salt

Variation:
Can use urad dhal and channa dhal - equal quantity, can also dry roast 1/2 cup of white or black sesame seeds and powder together.

Dry roast urad dhal till light brown...keep aside and cool...in the same kadai dry roast or add just 1/2 tbsp of oil and fry red chillies for a minute...add hing, mix and remove ... cool...take urad dhal and red chillies along with salt in a dry mixer /coffe grinder and powder ...mix with gingelly oil for better tast and use as a dipping with idli/dosas.

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0 CHUTNEY/IDLI PODI(POWDER) -1

Chutney podi with curry leaves and sesame seeds.



Urad dhal - 2 cups( can use urad dhal split with skin)
Red chillies - 5
Curry leaves - handful
Hing - a pinch
Sesame seeds - 1/2 cup( can use white or black)
Salt as needed

In a kadai dry roast urad dhal( I have used dhal with skin) in medium flame till light brown...keep it aside...in the same kadai add sesame seeds( I have used black sesame seeds) and fry( they will pop/splutter out a lot...so cover and fry in low flame and use a lid)...remove and cool....in the same kadai add just 1/2 tbsp of oil and fry red chillies and curry leaves for a minute...add hing and mix remove and cool...add everything in a dry mixer or coffee grinder along with salt and powder.....mix with gingelly oil for better taste and use as chutney podi for idli/dosas.

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1 FLAX SEEDS PODI(POWDER)

Cooking with flax is an excellent way to boost your intake of fiber. When ground in a pice mill or coffee grinder, flax is also a vegetarian source of omega - 3 fatty acids. Try adding the pleasant nutty flavor of freshly ground flax seeds to cereals, smoothies, baked goods, salads and vegetable dishes.
(Source - back cover of the packet)

Flax seeds are high in fat content so store it in a freezer or refrigerator to maximise shelf life.

This is one of my sister's recipe...she had been mentioning about flax seed and to add it in our daily cooking whenever possible and had also sent me a packet for trying out ...since I had not heard about it....and she told me a better way to try like what she does..that is making it like a chutney podi...So here it goes as per her measurement....you can always change or alter according to your style of cooking right.

Flax seeds - 2 cup
Red chillies - 4 or 5
Curry leaves - a handful
Jeera/cumin seeds - 2 tbsp
Pepper corns - 1/2 tbsp
Hing - a pinch
Salt as needed

She also mentioned about garlic and tamarind...that is raosting them in very little oil and to keep aside to add it later for powdering. I have not used these in the above picture.

In a kadai dry roast( or can also use a tbsp of oil) Jeera, pepper corn till light brown..next add red chillies and curry leaves...when they turn crispier or after a minute add hing..mix remove and keep aside. In the same kadai reduce flame add dry roast flax seeds( it will pop/sputter out a lot)...so use a lid to cover partially and roast for 3 - 4 mts...remove and cool...add eveything in a mixer or coffe grinder with salt and powder ....if needed can add tamarind and garlic in the end and switch on for just few seconds...store in a refrigerator and use as chutney podi or add little amount in vegetables too.

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