 This spiced powder or Idli Dosa Podi is a must when you serve Idlis (Steamed Rice Cakes) or Dosas (Rice Lentil Crepes) in any South Indian household. Typically eaten with a little drizzle of sesame oil, the flavor of this powder is enhanced with the addition of the roasted sesame seeds. Ingredients 1/2 cup chana dal 1/2 cup urad dal 1/4 cup white sesame seeds 1/2 cup curry leaves - roughly 10-15 leaves 1/3 cup dried red chillies 3/4 tsp salt Method 1)Take a big pan and dry roast chana and urad dal. Keep aside to cool.  2)Next, roast the white sesame seeds and the dried red chillies. Keep aside.  3) This will be followed by the curry leaves.  g4) Cool all the ingredients on a big flat plate.  5) Grind to a roughly textured powder. Serve with Idlis or Dosas together with Green Coconut Chutney. 
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 Mint & Coriander Chutney (yields 1 cup)
1 cup mint leaves 1 cup coriander leaves 1/2 inch ginger 1 green chilli 1/2 tsp salt 3/4 cup yoghurt Method for Mint & Coriander Chutney Place all the ingredients into a blender and blend until smooth. This chutney can be served with any Indian fried fritters or Samosas or even as a side with main meals.  Coconut Chutney is a favorite accompaniment to many Indian dishes namely rice and Lentil Crepes (Dosa) or Steamed Rice Cakes (Idlis) or Fried Indian Savory Doughnuts (Medhu Vadais).
Yields 2 cups Ingredients for Grinding 3/4 cup Grated White Coconut 1/2 cup Roasted Gram 1/2 inch ginger 1 green chilli (add more if you prefer hotter ) 5 curry leaves, washed 4-5 stalks of coriander leaves, washed and chopped (stem included) 1 cup water Salt per preference Ingredients For Tempering 1 tbsp. Sesame Oil 5 curry leaves, washed 1/2 tsp mustard seeds 1/2 tsp Split Husked Black Gram Lentil (Urad Dal) Method Grind all the ingredients to a smooth paste and pour into a small serving bowl. If need be, pour a bit of water to the blender to wash the extra chutney to this bowl. Take another small pot and heat the sesame oil. Add in the mustard seeds and urad dal and when the seeds start to crackle, add in the curry leaves. Be careful as the water in the curry leaves will make the oil splutter a great deal. Pour this tempering mix with the oil over the chutney and serve. Another delicious chutney to be served with many Indian snacks. Ingredients (Yields 2 cups) 3 tbsp. grated white coconut, roasted till golden brown 2 tbsp. canola oil 1 tsp mustard seeds 1 tbsp. split chickpeas (chana dal) 2 medium onion, chopped big 5-6 curry leaves, washed 3 stalks of coriander leaves, chopped big 1 inch ginger, minced 1 green chilli , chopped (reduce to 1/2 if you prefer less spicier) 3 medium ripe tomatoes, chopped medium sized Salt per preference Extra coriander leaves for garnishing Method Take a medium sized pot and heat the canola oil. Fry the mustard seeds and chana dal for a few minutes till the dal turns light brown. Add in the onion, curry leaves, coriander leaves, ginger and green chilli and fry for 3-5 minutes. Add in the salt. Then, add in the chopped tomatoes and roasted coconut and fry for a further 3-5 minutes on medium heat. Do not over fry the chutney. Leave it to cool and grind to form a smooth paste. Serve garnished with extra coriander leaves.  |
Hi guys! I'm Nilofar Iyer and I have shared my dishes here for you to cook for your own family and friends with love and most importantly with their long term good health in mind.
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