Roasted lentil -chili Powder :: Podi / Pudi
Podi ( literally meaning Powder) is an important part of South Indian cuisine. To make a Podi, various pulses are roasted and ground together with red chili, spices and salt. A variety of podis without lentils are also common, though most have some lentils in them.
They store well and are normally prepared in large batches and stored for months. For a quick meal, mix a podi with cooked, hot rice, add a bit of oil or ghee and dig in. Podis form a big chunk of the baggage South Indians carry abroad. Podis also make excellent accompaniments to idlis and dosas. Podis are very popular especially in Andhra and Tamilnadu. Fried vegetables( especially plantain) are sometimes blended with the lentil- chili mix to create a thick, semi solid podi.
Model Recipes
Sailu's Kandi Podi - Andhra Style
Sailaja's peanut podi
Mylapore Mami's Paruppu Podi
Lalitha's Pudina Podi
Dhania Podi
Malar's Plantain Podi
We have the recipe for vazhaikkai podi in our blog! Also coconut podi. Some of the podis are prepared when the basic ingredients are available in plenty. Podis can be mixed with rice or as a side dish! They are handy when you sometimes feel lazy to prepare an elaborate meal.
ReplyDeleteYou have a nice blog Ramki! :)
Thanks Latha. If you have a podi not listed here, I'll be glad to have it. I have however blogged your Thogaiyal.
ReplyDeleteHi Ramki,
ReplyDeleteI was searching for podis (don't seem to get variety in Singapore restaurants) as I wanted to experiment at home and your table with the myriad combinations was amazingly simple to follow.. Am gonna start making them tmr and planning to bottle them.
Thanks
Rani
One again awesome post. I like the idea of one pager on podis. May be I should develop one on Maharashtra masalas :)
ReplyDeleteMarathi Recipes