Molgapudi or Chutneypudi is a dry version of Chutney which is served with Idli and Dosa. Drizzled with oil, it can be slathered on roasted Idli too. This is a must have in every South Indian home.
250 gms Urad dal/ Black gram dal
6 Byadgi chillies
6 Guntur chillies
A huge Kidney bean sized piece of Hing/asafoetida
Dry roast the Urad dal to a rich golden brown. Roast the chillies with half a tsp of oil. Dry roast the Hing on a gentle flame till it gives its aroma. Allow all the ingredients to cool slightly. Powder them fine. Add salt. Mix well. Store in an air tight container.
A fragrant Huli can be made from this home made Huli Powder from Karnataka. Huli is a preparation in which vegetables of one’s choice along with Dal / cooked split Pigeon peas and tamarind are seasoned and served over rice.
2 tbsps Chana dal/Bengal Gram Dal
1 tbsp urad dal / Black gram dal
2 Marathi moggu
1inch piece of cinnamon
4 tbsps coriander seeds
1/2 tbsp jeera/cumin seeds
1/4 tbsp methi/fenugreek seeds
12 Byadgi chillies
2 sprigs curry leaves
A pea sized piece of hing /asafoetida
In a pan dry roast all the above ingredients separately till they give out a good aroma. Store in an air tight container when cool.
This aromatic Rasam powder will leave one drooling. I was really touched when Viji Athreye my friend shared her mother’s traditional recipe of this authentic Rasam powder. The whole house is filled with the aroma of freshly roasted spices. Thankyou Viji for the share.
1.5 tbsps pepper corns
3 tbsps Jeera /cumin seeds
1.5 tbsps mustard
1.5 tbsps methi /Fenugreek seeds
1tsp urad dal / black gram dal
1 tsp toor dal/ split Pigeon peas
1 tsp Chana dal/Bengal Gram dal
A medium sized bunch of curry leaves
A small piece of Hing/asafoetida
Other ingredients :
(Not to be roasted)
50gms chilly powder
125 gms Coriander powder
1 tbsp Haldi/turmeric powder
Dry roast the first set of ingredients mentioned above separately, till it gives its aroma and powder them fine. Mix this powder with the second set of ingredients mentioned. Store in an air tight container and use as and when required.
Neem leaves are known to have antiseptic, anti bacterial and anti fungal properties. Juice of Neem taken on an empty stomach once a week keeps the skin glowing and blemish free. It is a natural way to de worm and also a blood purifier. Those who cannot take the bitter taste of the juice can make a dry chutney powder. A teaspoon of the powder is sprinkled on a morsel of hot rice with a little ghee/clarified butter and eaten as is. This dry chutney powder is traditionally prepared on Ugadi or the New Year celebrated by the Konkani community of Mangalore and some of the communities to the South of India. Posting the recipe of the same today.
A small bunch of fresh Neem leaves
100 gms Chana Dal /Bengal Gram Dal
1/2 tsp of ghee/clarified butter.
Wash the Neem leaves and dry them on a piece of cloth. Separate the leaves from the stem. Roast the Chana Dal in the ghee till it turns to a rich golden yellow. Drop in the Neem leaves and roast till the Chana Dal takes on a golden brown hue. Remove from the flame and keep aside to cool a little. Dry grind to a fine powder along with salt. Allow to cool thoroughly and store in an air tight container.
These three Chutneys are life savers for bachelors and for working women. They can be used as a spread on buttered bread, sprinkled on rice with a drizzle of ghee/clarified butter or used as a side dish. Each has its own unique taste. The one with Copra/ dried coconut has roasted garlic added to it whereas raw garlic flavours the Peanut chutney. The Curry Leaf chutney is sans garlic.
Copra and Garlic Chutney
250 gms copra/ dry coconut
100 gms garlic
2 tbsps chilly powder
Marble sized ball of tamarind
1 tbsp ghee/ clarified butter
Cut the Copra into tiny pieces. Peel the garlic. Heat the ghee and roast the garlic to a rich golden brown. Switch off. Tip in the chilly powder, toss and immediately drop it into the blender along with the Copra, salt and tamarind and powder it. Store in an air tight container.
Curry Leaves Chutney
1 coconut grated
21 sprigs Curry leaves
A lemon sized ball of tamarind
3 tbsps coriander seeds
1 tbsp urad dal
50 gms roasted Bengal gram dal/ daalia
2 tbsps chilly powder
Dry roast the grated coconut along with the curry leaves to a rich brown. Roast the coriander seeds and the urad dal separately in a drop of oil to a rich golden brown. Tip the chilly powder into the roasted coconut and toss well. Powder together the above roasted ingredients along with the tamarind and salt. Store in an air tight container.
250 gms Peanuts
15 medium sized garlic cloves
1 tbsp chilly powder
Roast the peanuts and deskin them. Powder them along with the garlic, chilly powder and salt. Store in an air tight container.
Garam masala is a combination of spices that adds flavour to a subzi. The proportion and the ingredients used vary depending upon individual preference. Posting a simple Garam masala today dear friends which adds to the flavour of any subzi, pulao or even Chai.
Powders of the following ingredients :
1 tsp Cardamom
1 tsp cinnamon
Microwave the spices for two minutes. Dry grind to a fine powder. Store in an air tight container. Grind small quantities at a time to maintain freshness.
Idlis and dosas are unimaginable without a steaming hot Sambar accompanying them. Sharing in here my mother’s recipe for Sambar.
2 cups coriander seeds
2 cups spicy Madras or Guntur chilly
2 cups Bedgi chilly
1/4 cup chana dal
1/4 cup urad dal
1/4 cup jeera
1/4 cup methi
50 pepper corns
A marble sized piece of hing
1 tsp haldi.
Dry roast all the above SEPARATELY except the chiliies.
Urad dal and chana dal till they are a rich golden yellow.
Methi seeds till they change colour and start giving out their aroma
Jeera and pepper till they splutter.
Both the chillies are to be roasted with a little oil till they are crisp.
Hing till it starts giving out its aroma.
Haldi is not to be roasted. Just add it to the freshly roasted ingredients when they are hot and mix well. Powder, sieve and store.