Friday, August 30, 2013

Here come the Andhra podi's !

As promised in my earlier blog, here are the recipes for the Andhra podi's (powder's)




Kandi podi

1 cup split red gram (Kandi pappu in Telugu, Tuvar dal in Hindi)
Kandi podi

1 cup split Bengal gram (chana dal in Hindi)


¼ cup split green gram (moong dal in Hindi)
¼ cup split black gram (urad dal in Hindi)
5-6 red chillies (can be varied to suit individual taste)
¼ cup cumin seeds (jeera in Hindi)
Salt as per taste

Method of preparation:

Roast the lentils (dals) separately. Roast the red chilles and jeera too separately. Let all these ingredients cool. Grind the chillies first in a grinder, then add the dals and jeera and grind to a fine powder. Add salt to taste. Store in a dry container.


Karivepaaku podi


Karivepaaku podi
 
1 cup split black gram (urad dal in Hindi)
¼ cup coriander seeds (dhania in Hindi)
1 teaspoon fenugreek seeds (methi in Hindi)
4-5 red chillies (can be varied to suit individual taste)
1 bunch fresh curry leaves (karivepaaku in Telugu, karvepatta in Hindi)


1 teaspoon of tamarind
Few drops of edible oil
Salt as per taste

Method of preparation:
Roast the black gram, coriander seeds, fenugreek seeds and red chillies separately. Fry the curry leaves with a few drops of oil for 1-2 minutes.

Grind the chillies, first in a grinder, and then add the curry leaves, followed by all the other ingredients (ensure the tamarind seeds are removed before grinding it along with the other ingredients) Grind to powder. Add salt to taste. Store in a dry container.
Note: Some like this podi coarser, while some prefer the fine powder.

  
Nuvvulu podi


Nuvvulu podi
1 cup sesame seeds (nuvvulu in Telugu, Til in Hindi)
4-5 red chillies (can be varied to suit individual taste)
Salt as per taste

Method of preparation:
Roast the sesame seeds well, till they attain a light brownish colored hue. Roast the red chillies separately. First, grind the red chillies in a grinder. Now, add the roasted sesame seeds and grind to a coarse powder. Add salt to taste. Store in a dry container.
Caution: Do not grind it to a very fine powder as this powder then tends to become sticky due to the oozing of oil from the sesame seeds.








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