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Nellai Milagai Podi | Idly Podi

#Comfortfood #TraditionalSouthIndianFood #Idlypodi #Grandma’srecipe

Nellai Milagai Podi is an appetizing, flavourful and quintessential condiment in all the South Indian households and eateries as it goes well with idly, dosa and upma varieties. My version of this Milagai Podi is inherited from my Grandma’s recipe that is with the adaptation of Nellai Tamizhar-style Idly Podi.

How to make Nellai Milagai Podi | Idly Podi?

This recipe has good amount of sesame / til and it needs to be had with
sesame oil mixed in it. So, it’s heart-friendly when used regularly. Needless to mention the nutritious value added by urad and channa dals, curry leaves to this humble recipe!

Inclusion of black urad dal as core ingredient gives this recipe a distinctive colour and flavour than usual versions. This recipe can be prepared in bulk and stored in air-tight box. It helps to savour this delicious podi as and when required either in the form of a paste or smeared on idly or dosa. It is an ideal option for tiffin box or as a travel food.

Ingredients

  • Black urad dhal – 1 cup, splitted
  • Channa dal – ½ cup
  • Sesame Seeds / Til – ¼ cup
  • Dry Red Chilies – 25 to 30
  • Asafoetida / Hing – 2 to 3 tsp
  • Curry Leaves – 2 to 6 twigs, torn into pieces
  • Salt to taste
  • Sugar- 1/2 tsp (optional)
  • Sesame / Til Oil – 1 to 2 tsp

Method

  • Roast black urad dhal, channa dhal, sesame seeds, dry red chilies and curry leaves one by one with little amount of oil till crisp and golden in colour.
  • Bring it to room temperature and grind it into a coarse powder along with asafoetida, sugar and salt. You can grind it finely also as per your taste.
  • Transfer it to a large bowl and mix well.
  • Store it in an air-tight container to keep the flavours intact.
  • It can be served as an accompaniment for idly, dosa and upma varieties.

Notes

  • This recipe stays fresh for 2-3 months. 
  • If you don’t like to use sesame oil, use any
    cooking oil or melted ghee.
  • Either you can have this podi + til oil as accompaniment or smear the podi paste on Idly, dosa vareities.
Mini Uttappams smeared with Idly Podi..best for tiffin box!
Idlies smeared generously with Milagai Podi…awesome tiffin & travel food option!

For more such authentic recipes, plz checkout Thenga Paruppu Thogaiyal, Chia Seeds Idly Powder, Poondu Vengaya Vathakuzhambu, Puzhimilagai, Kambam Kanji with Madhura Kizhangu, Getti chutney.

Happy Cooking!

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Puzhimilagai | Green Chilly Pickle

#TraditionalSouthIndianRecipe #GreenChillyPickle #QuickRecipe #Grandma’srecipe #SouthIndianCondiment

A delicious south Indian condiment ‘Puzhimilagai’, is nothing but a green chilly pickle that has a chutney-like texture and sweet spicy sour taste in it. As the name suggests, ‘Puzhi’ in Tamil means tamarind and ‘Milagai’ means chilly.

How to make Puzhimilagai | Green Chilly pickle?

The main ingredients of this recipe are fresh green chillies and tamarind. There are many versions of making this recipe, but I have always followed my Grandma’s method that calls for very few ingredients but tastes absolutely delectable.

This green chilly pickle goes well with idly, dosa and upma varieties, stuffed parathas, teplas and also with any rice varieties like curd rice, coconut rice, lemon rice etc.

Ingredients

  • Green Chillies – 250 g
  • Imli / Tamarind – medium lemon-sized
  • Haldi / Turmeric powder – 1/4 tsp
  • Jaggery – gooseberry-sized
  • Salt to taste
  • Hing – 1/2 tsp
  • Mustard / Rai – 1/2 tsp
  • Curry Leaves – few twigs
  • Sesame /Til Oil – 3 to 4 tbsp

Method

  • Soak imli in 1/2 cup of water for 15 minutes, squeeze and extract
    the imli water.
  • Wash and pat dry the green chillies. Grind it into a thick paste. If
    required, little bit of imli water can be used to grind the chillies.
  • Take a thick bottomed kadai. Heat sesame / til oil, add rai, hing, curry leaves.
  • When the mustard seeds splutters, add green chillies paste, imli water, haldi, salt, jaggery.
  • Keep stirring in between and let it simmer till the oil separates. Adjust salt.
  • Let it cool and store it in a clean airtight container, preferably a glass bottle.

Notes

  1. This recipe stays fresh for 1 or 2 months at room temperature and more if it is stored in fridge.

For more delicious chutney recipes, plz check out Thenga Paruppu ThogaiyalChia Seeds ChutneyGreen Garlic Coriander ChutneyGetti chutney.

Happy Cooking!

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Thengai Paruppu Thogaiyal | Coconut Dal Chutney

#TraditionalSouthIndianRecipe #ComfortFood #QuickRecipe #Healthy

Thengai Paruppu Thogaiyal’, is one of the popular traditional South Indian recipes that can be made quickly. Thengai in Tamil means coconut, Paruppu means Dal, Thogaiyal is chutney. A versatile chutney that can be served with plain hot rice as well as with Idly, Dosa and other tiffin varieties.

 How to make Thengai Paruppu Thogaiyal | Coconut Dal Chutney?

Simple thogaiyal with any rasam or sambhar is one of our comfort foods. Whenever we carve for such menu, Thengai Paruppu Thogaiyal is my go-to recipe. Reasons are…it’s healthy, delicious and very easy to prepare with few ingredients. The core ingredient Coconut is rich in good fats and has properties like anti-bacterial, anti-fungal that boosts our immune system when consumed regularly. Protein and potassium-rich Arhar dal on the other hand, enhances the taste and health quotient of this thogaiyal.

Thogaiyal and plain hot rice with a dollop of ghee / sesame oil, pairs well with Vendhaya Kuzhambu or Pepper Jeera Rasam or simply with fried papad. A divine combination!

Ingredients

  1. Coconut -1 cup, grated
  2. Thuvar / Arhar dal – 2 tbsp
  3. Red Chillies – 2 or 3 (as per taste)
  4. Curry Leaves – few twigs
  5. Salt – to taste
  6. Hing – 1/4 tsp
  7. Oil – 1 tsp (preferably coconut oil)

Method

  1. In a kadai, add 1 tsp of coconut oil and roast arhar dal, red chillies, hing and curry leaves. Roast till the dal turns golden in colour. 
  2. Transfer it to a plate. Let it cool. Grind it along with grated coconut, salt into a fine paste adding very little amount of water.
  3. Serve it with hot plain rice with a dollop of ghee / sesame oil.

Notes

  1. If serving with tiffin varieties, dilute the thogaiyal little bit. Give tadka with rai, urad dal and curry leaves.
  2. Instead of arhar dal, we can use moong dal and yellow channa dal too.

For more delicious chutney recipes, plz check out Green Garlic Coriander ChutneyChia Seeds ChutneyPuzhimilagaiGetti chutney.

Happy Cooking!

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Getti Chutney | Restaurant Style Thick Coconut Chutney

#Authentic #GettiChutney #MortarPestle #SouthIndianFood

Getti Chutney Grounded in Mortar & Pestle

Famously known as ‘Getti Chutney’ in South India, this delectable chutney is nothing but a basic coconut chutney grounded in stone mortar & pestle. It’s always a common sight to see in South Indian restaurants where people specifically prefer ‘Getti chutney’ with tiffin varieties.

How to make Getti Chutney | Restaurant Style Thick Chutney?

‘Getti’ in Tamil means anything that is thick in texture. As the name suggest, this chutney is prepared using very less amount of water to get a coarse, thick texture. It tastes super delicious when ingredients are coarsely grounded in mortar & pestle. Believe me, you’ll notice a great enhancement in taste, flavour and texture than the usual version made in mixer grinder.

Though time consuming, many South Indian households still follow this age-old method of grinding it in mortar & pestle. For quicker method, one can always use mixer grinder with just sprinkling of water while making.

Here, I have given both the versions… i.e., in a mortar & pestle and also in a mixer grinder. I have a small stone mortar & pestle that belonged to my Grandma and now it is one of the treasured possessions in my kitchen. In winters, I always use this to grind chutneys that has coconut in it. Due to cold weather, oil gets separated from coconut while grinding in mixer grinder.

Ingredients

  1. Coconut / Nariyal – 1 cup, grated
  2. Roasted Chana – 1 1/2 tbsp
  3. Green Chillies – 2 or 3 (as per the taste), chopped
  4. Tamarind / Imli – a small gooseberry sized, soaked in water for 10 mins
  5. Salt to taste

For Tadka

  1. Oil – 1 tsp (preferably sesame / til oil)
  2. Rai – 1/4 tsp
  3. Urad dhal – 1/4 tsp
  4. Hing – a pinch
  5. Curry Leaves – few leaves, torn into pieces
  6. Red chilly- 1, broken into 2 and deseeded

Method

In Mortar & Pestle

  • Wash the stone mortar & pestle nicely. Place grated coconut, chopped green chillies, roasted chana, salt and soaked imli on the mortar.
  • Using the pestle, start crushing or pounding the ingredients from one end to other.
  • Scrap the ingredients that have gathered at the corners. Bring it together in the centre and again start crushing to form a coarse paste. 
  • Sprinkle few drops of water as and when required to help in the even grinding.
  • Once done, scrap it with the help of a spoon and gather it in a bowl.

In Mixer Grinder

  • Place grated coconut, chillies, imli, salt, roasted chana in a chutney
    jar and pulse it slightly for 3 or 4 times.
  • You could notice that the ingredients have coarsely grounded by now. Scrap them from all the corners and from the lid with a spoon.
  • Sprinkle very little amount of water and pulse it again for 3 or 4 times. 
  • Check for the consistency and the texture of the chutney. If it is coarsely but evenly grounded, transfer it to a bowl. If not done, then pulse it for few more times.
Getti Chutney Grounded in Mixer Grinder

 Tadka

  • Heat 1 tsp of til oil in a kadai and add rai. 
  • When it splutters, add urad dhal, hing, curry leaves, red chilly and sauté till urad dhal turns golden in colour.
  • Pour it over the chutney and mix well. Serve it with hot idly or dosa
    or upma or pongal.

 Notes

  • This chutney stays fresh for many hours and is best suited for tiffin
    box and travel food options.
  • You can add ginger, garlic, fresh coriander to enhance the flavours
    to this basic chutney. But we like it simple and plain when it comes to
    relishing ‘Getti’ chutney. 
  • Tadka is optional. You can skip it and add few curry leaves and hing
    while grinding itself.
  • This Chutney goes well with idly, venpongal, dosa, vada, upma, bajji varieties.

For more delicious chutney recipes, plz check out Thenga Paruppu ThogaiyalChia Seeds ChutneyPuzhimilagaiGreen Garlic Coriander Chutney.

Happy Cooking!