Saturday, 29 March 2014

Chammanthi podi is the famous side dish in Kerala,India.This chammanthi podi is a flavourful coconut combination powder.usually we did idly podi to add some dals.But its completely different from this.
My mom made this and gave me when i was in hostel.That time i enjoyed this podi with hot rice.Its my family favorite too.Its also easy to make with simple ingredients in our home.Everyone store this podi for atleast 6 months in a airtight container.Another thing is We dont need to put oil in this podi.Usually everyone made this with fresh coconut but i prepared in dry coconut(kopara thengai in tamil).Hope this podi reach you guys.Enjoy!!!!!!

What you Need

2 cup Grated coconut
20 Garlic pads
15 Red Chillies 
Bunch Curry leaves
1 cup Urad dal
2 teaspoon asofeotida powder
Salt to taste

How to proceed

Heat pan and add grated coconut to roast it until gets a deep brown for 5minutes.
Dry roast all ingredients and salt,over slow heat.Let it cool.

Grind it into a coarse powder.
Store this podi into an airtight container or glass bottle.
Serve chammanthi podi with hot rice/idli/dosa for your choice.

Posted on Saturday, March 29, 2014 by Subha Subramanian


Saturday, 1 March 2014

Paruppu vadai is the famous tea time snack in south India.Bengal Gram lentil is known as "Kadala paruppu" in Tamil language.This vadai is made at home during hindu festivals in India.You can also add ginger garlic for extra aroma to this vadai.I just skip this step to made this vadai.I learned this vadai from my mother-in-law.Hope u try this simple paruppu vadai.

What you Need

200g Bengal Gram 
6 small onion(Finely chopped)
2 teaspoon fennel seeds
1/2 teaspoon chilli powder
1 teaspoon Asafoetida powder
Curry Leaves(finely chopped)
Corainder leaves(finely chopped)
Oil (for deep fry)
Salt-to taste

How to proceed

Soak Bengal Gram for 2 hours.Wash,drain and keep aside.
Add fennel seeds and grind into paste as shown in the 
picture no 2.
Now add chopped onion,curry leaves,coriander leaves,chilli powder
asofoetida powder and salt to mix.

Place a kadai and add oil to heat.
Shape the vada batter like a flat disc.
Reduce the flame into low and add the vadai batter to fry it till golden brown color..
Now crispy paruppu vadai is ready.

Posted on Saturday, March 01, 2014 by Subha Subramanian