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Chutney podi with a twist!

I have a fascination for masala powders.

My one year stint in Hyderabad only increased my love for ‘podis’. I did learn a few tricks here and there. Where I ended up was – everytime I made dosai molagai podi it tasted different – good different!😁

My kids love it all the time – that is what always matters most!

This time I used amla for acidity instead of tamarind. I also used kopra – dried coconut to compliment the acidity.Try it if you like, the taste is a lot more bold and refreshing!

Ingredients:

1 cup – Urad dal broken with skin
1 cup – Chana dal
1 tablespoon – Sesame seeds
A pinch of asafoetida
1/2 tablespoon – Coriander seeds
3 tsp – cumin seeds
2 tsp – black pepper
1.5 cups – kopra sliced thin
8 red chillies
4 amlas (gooseberries)
8-10 cloves of small garlic
2 tsp – Coconut oil
1 tsp – jaggery

 

     

 

The reasons for the above are probably important to mention. This is a culmination of Karnataka, Andhra and Tanjavur flavours.
Coriander, cumin, pepper and garlic – Andhra – the land of podis.
Kopra, sesame seeds and jaggery – Karnataka – the land of lovely tiffin items.
Urad, channa dal and chillies and hing – the original tanjavur brahmin recipe for dosai molagai podi.
The black urad with skin is a lot more nutritious than that without skin.
Black Sesame seeds are filled with calcium and fibre.
Amla is high in vitamin C which helps build immune system

Method :

Dry roast all these items in little bit of oil, seperately and let them cool down. Blitz them to make a fine powder. After it is cool, store it in the fridge.


Uses:

Mix with ghee rice

Nice side dish for curd rice

Nice dip with sesame oil for dosai, idli and other such tiffin items

Yummy garnish for rava upma.

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