MilagaiPodi

Milagaipodi or molagapodi as it is colloquially used, is an inevitable part of any South Indian kitchen. Each family has their own way of preparing this. Whatever be the ingredients used, ultimately when it is mixed with ghee/oil and used as side for idli/dosa, it makes a deadly combo. Even though, many number of chutneys or sambhar goes well with dosa and idly, molagapodi is one thing that anyone will crave for. It has an unique place among the sides used. The recipe is what I learnt from my mom and to my surprise I found my MIL also follows the same. Its just the choice of ingredients that vary.

Ingredients

Chana dal (Kadalaparippu) - 1 cup

Urad dal(split,deskinned) - 1 cup

Hing (Kaayam) - 1 tspn

Red chilly - 15 nos

Sesame seeds - 2 tblspn

Parboiled rice - 1/2 cup

salt to taste

Method

Wash and drain the rice and dry it on a kitchen towel.

Roast dals,red chillies separately in a teaspoon of oil.

Separately dry roast rice and sesame seeds.

If you are using hing bar, drop the piece in hot oil. Let it fry for a minute. Unlike hing powder, the bar gives stronger flavor.

Powder in a mixer grinder. Usually it is not powdered fine. Coarse texture of the powder is tasty. Mine is not very coarse, thought not too fine, to suit my FIL.

Take a teaspoon of the podi. Make a well in the center and pour sesame oil and mix well. Have you tried using the left over oil after deep frying. (We call it chuttennai). Molagapodi and chuttennai is a deadly combination.

Kariveppila Podi (Curryleaves powder)

Kariveppila or Curry Leaves is mostly used as a garnish. It indeed enhances the flavor of the dish. But most of the times, it is not consumed and is always kept aside while the dish is served. This podi is a good way to consume curry leaves, which has fair amount of Vitamin A and good source of Calcium. Curry leaves has many medicinal properties too. You can read more about it here.

Ingredients

Urad dal- 4 tblspn

Chana dal - 4 tblspn

Red chilly - 12- 15 (adjust the nos to suit your palette)

Tamarind - lemon size

Hing - 1 tspn

Salt to taste
Curry leaves - 2 cups

Gingely oil - 2 tblspn for roasting

Wash and dry the curry leaves.
Dry roast urad dal and chana dal separately till they turn light brown

Add a teaspoon of oil and roast the red chillies.

Transfer the roasted chillies to a plate and roast the curry leaves in a tablespoon of
oil.

When cool, powder all together with required salt.

Store in an airtight bottle. It will stay fresh for more than 2 weeks without refrigeration.

Serve kariveppila podi mixed with hot rice and ghee. It can be served as a dip for idli and dosa.

Coconut chammandi podi (Chutney powder)



Since the name Kerala means land of coconuts, I thought how can I send entries without a recipe, with coconut as a main ingredient. I wanted to try something which is not so very synonymous with Kerala cuisine for a non-keralite. The usual recipes that comes to one's mind when they talk of Kerala is Puttu-Kadala, Aappam-Ishtu, Avial, Kaalan, Paaladhapradhaman... and the list goes on.

Chutney powder or Chammanthi podi is a common chutney powder in all Keralite homes. The recipe has its own variations. Here is my recipe which uses only few ingredients and gives you a very tasty podi. This goes well with idli, dosa and of course with steaming rice mixed with oil.

Grated coconut - 2 cups
Red chilly - 20 nos
Urad dhal - 1/4 cup
Hing - a small piece or 3 tblspn powder
Tamarind - goosebery size
Salt to taste

Roast the coconut in oil till brown. I kept the grated coconut in MW high for 10 minutes. Later roasted in the kadai for 2 minutes.
Dry roast urad dal.
Add a teaspoon of oil to the skillet. If you are using hing piece, add that to the oil. When it gets fried, remove from oil and add red chillies. Hing piece is fried in oil for easier grinding, else it will be sticky.

When it cools to room temp, powder chillies, urad dal, hing and tamarind. Then add the coconut and salt. Powder fine. Transfer to a air tight bottle.




This my second entry to RCI- Cuisine of Kerala hosted this month by Jyothsna of Currybazar