PAPPULA PODI..

got rid of eating the same coconut chutney's with idly and dosa daily... try this variety of podi which is very popular in andhra... pappula podi is a recipe that you can find on all dinning tables of all andhra cuisine restaurants.. kids also will like this recipe as it is not very spicy and tastes yummy with roasted dal and peanut flavor... 

TIME TAKEN: 20 MINS, MAKES: 250 GRAMS POWDER

INGREDIENTS:

RED CHILLI’S	10
ROASTED PEANUTS	½ CUP
BLACK GRAM (MINAPAPPU)	½ CUP
GREEN GRAM (PESARAPAPPU)	½ CUP
ROASTED DAL (THINEY SENAGA PAPPU OR PUTNALA PAPPU)	½ CUP
SESAME SEEDS (NUVULLU)	½ CUP
GARLIC CLOVES	10 – 15
CURRY LEAVES	ONE HAND FULL
CUMIN SEEDS	1/4TH CUP
CORIANDER SEEDS	½ CUP
SALT	TO TASTE

METHOD:

 Ø  Heat one tsp oil in a kadai, fry red chilli’s till crispy. Then add coriander seeds and curry leaves and roast them till light brown and add cumin seeds and roast for 2 – 3 mins. Keep them aside.

 Ø  Now add black gram and fry them for 2 – 3 mins, then add green gram fry them, then add roasted peanuts and sesame seeds fry them altogether till light brown, now add roasted dal, fry for 2 – 3 mins and off the gas.

 Ø  Allow it to cool, add salt and grind all the roasted ingredients into fine powder. In the end add garlic cloves and grind them roughly.

 

SUGGESTIONS:

 ü  Can serve this podi with dosa and idly.

 ü  Can also have it with hot rice and ghee..

 ü  Can be stored for 15 days – 1 month.

 ü  Always use a clean and dry spoon for podi’s and pickles so that they stay for longer.