Lingamma cleaned the groceries one by one with the help of winnows and sieves. Then mother stored them in their respective containers and bottles, and arranged them in the store room (Ugrana) shelves. After this, the sambar powders, chutney powders and other spice powders were prepared in bulk.
Gowramma was especially summoned for this purpose.
A simplified version of Gowramma’s recipes for preparing the ‘podis’ are given below.
Red Chillies --- 250 gms
Coriander seeds---250 gms
Tuvar dal ---- 50 gms
Bengal gram dal ---50 gms
Black gram dal----1 tbsp
Black pepper---1 tbsp
Cumin seeds ---1tbsp
Fenugreek seeds -1 tsp
Dry turmeric sticks -2
Or turmeric powder-2 tsps
Mix all ingredients except red chillies and lightly roast in a preheated pan or sun dry all ingredients.
Dry roast or microwave or sun dry chillies until crisp.
Powder all ingredients smoothly in a mixer.
Cool and store in dry containers.
This powder can be used in the preparation of sambars, spicy curries and gravys.
PARUPPU PODI OR DAL POWDER
1. Tuvar dal -1 cup
2. Black pepper corns -1/4 tsp
3. Asafoetida – 1 pinch
4. Red chilly -1 or 2
5. Salt -1/2 tsp
1. Heat a pan and dry roast all ingredients together till it gives out a pleasant aroma.
2. Cool and powder with salt into a slightly coarse powder.
One spoon of Paruppu Podi with a spoon of ghee or sesame oil or olive oil, with hot plain rice is a delicacy.
Vattal kuzambu (tamarind based spicy gravy) and roasted papads go well with Parappu Podi rice.
TENGAI PODI OR COCONUT POWDER
1. Coconut gratings -2 cups
2. Asafoetida -1/4 tsp
3. Split black gram dal-1/4 cup
4. Red chillies -2 or 3
5. Salt -1/4 tsp
6. Oil -1/4 tsp
1. Heat oil in a pan and roast asafoetida.
2. Add black gram dal and roast to a golden colour
3. Add red chilly and roast until crisp
4. Transfer the seasoning into a plate and allow it to cool
5. Add the coconut gratings in the same pan and roast to a golden colour on low heat until it emanates a pleasant aroma
6. Powder the cooled seasoning coarsely.
7. Add the roasted coconut gratings and salt and run the mixer for ½ a minute so that all the ingredients blend together .
8. Cool and store the Tengai Podi and store in a dry container.
This delicious podi may be used as a side dish or savored with rice similar to Paruppu Podi.
DOSAI MILAGAI PODI (SPICY POWDER FOR DOSAS)
1. Bengal gram dal -1 cup
2. Black gram dal-1 cup
3. Sesame seeds -1 cup
4. Asafoetida -1/2 tsp
5. Broken red chillies -12
6. Salt -11/2tsp
7. Sesame oil -1/4 tsp
1. Heat a pan and add sesame seeds and roast until it splutters.
2 Transfer the sesame into a plate and allow it to cool.
3. Heat oil in the pan and roast the asafoetida.
4. Add all the dals and roast to a golden colour.
5. Add the red chillies and roast till crisp.
6. Allow all ingredients to cool.
7. Coarsely powder all ingredients except the sesame seeds.
8. Lastly add the roasted sesame and salt and run the mixer for a minute.
9. One tsp of jaggery blended with the Milagai Podi will tone down its sharp stinging taste.
This podi with ghee or sesame oil or olive oil goes well with idlies, dosas and adais (A thick dosa prepared with rice, dal and spice).
KARUVEPILAI PODI (CURRY LEAF POWDER)
1. Curry leaves – 2 cups
2. Black gram dal -4 tbsps
3. Black pepper corns -1 tbsp
4. Cumin seeds -2 tsps
5. Asafoetida -1/4 tsp
6. Red chilly (optional) -1
7. Salt -1/2 tsp
8. Sesame oil – 1/4 tsp
1. Separate curry leaves from stalk to make 2 cups.
2. Wash and spread the leaves on a tissue to drain and dry.
3. Heat oil in a pan and add asafoetida.
4. Add black gram dal and roast till golden in colour
5. Add pepper and let it crack.
6. Add cumin seeds and red chilly and roast for a minute.
7. Allow all roasted ingredients to cool down.
8. Dry roast the thoroughly dried curry leaves till they crack.
9. To preserve the green colour the curry leaves can be micro waved till crisp.
10. Cool all the ingredients and powder smoothly with salt.
Karuvepilai Podi is a very good digestive. Enjoy with steaming hot rice and ghee or with curd rice. A dash of this podi in a glass of butter milk will make a refreshing drink.
KOTAMALLI PODI (CORRIANDER LEAF POWDER)
1. Coriander leaves – 2 cups
2. Black gram dal -2 tbsps
3. Bengal gram dal 2 tbsps
4. Asafoetida -1/4 tsp
5. Red chillies – 2
6. Salt -1 tsp
7. Dry tamarind -1/4 tsp (Can be deep fried or dry roasted and cooled)
8. Sesame oil -1 drop
1. Clean and chop the coriander leaves and allow to drain and dry on a tissue. Stalks can also be used provided they are tender.
2. Heat oil in a pan and add asafoetida.
3. Add the dals and roast till they are golden in colour.
4. Add red chillies and roast till crisp.
5. Cool all ingredients and grind coarsely with salt and dry tamarind.
6. Add the thoroughly dried coriander leaves and run the mixer for a few more seconds just to blend
7. Air on a dry plate. Break evenly if there are any lumps.
8. Store in a dry container
Enjoy as a side dish.
ANDHRA PAPPU PODI
1. Roasted gram / Pottu kadalai / Hurugalle - 1 cup
2. Red chillies( broken) - 4
3. Garlic - 4 cloves
4. Asafoetida - 1 pinch
5. Sesame oil - 1/4 tsp
6. Salt - 1/2 tsp
1. Heat oil and roast the garlic cloves till they turn golden brown in colour.
2. Add the broken red chillies and Roasted gram and roast till crisp.
3. Add asafoetida powder and stir till it emanates a pleasant aroma.
4. Cool all the roasted ingredients.
5. Add salt and grind into a silky smooth powder.
Enjoy the Andhra Pappu Podi mixed with steaming hot rice and a spoon of ghee or sesame oil.