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Poriyal Masala Podi Recipe Source: Southern Spice by Chandra Padmanabhan What I Used: 1 cup coriander seeds/kothamalli ½ cup urad dal/uluntham paruppu/husked black gram ½ cup grated coconut 2 generous pinches of hing/asafoetida/perungaayam 10 dried red chillies 2 teaspoon oil How I Made It: 1. Dry roast the coriander seeds in a skillet/kadai until the seeds turn a darker shade of brown (about 4-5 mins). Set aside. 2. In the same pan, dry roast the dal until golden brown, taking care not to burn it. Set aside. 3. In the same pan, dry roast the coconut until just short of burnt. I made mine turn a dark brown taking care not to burn. Set aside. 4. Add the oil to the pan, let it heat through and throw in the red chillies. Fry them until they are short of burning, throw in the hing, stir through for 10 seconds and remove from fire. 5. Cool, combine and grind the ingredients to a powder.
Chakkaravalli Kizhangu / Sweet Potato Poriyal Recipe Source: Southern Spice by Chandra Padmanabhan Serves: 2 What I Used: 2 cups sweet potatoes, cut into small cubes 2 green chillies ¼ teaspoon turmeric powder 1.5 tablespoon poriyal masala podi For tempering: 2 teaspoon oil ¼ teaspoon mustard seeds ¼ teaspoon jeera/cumin seeds 1 red chilli, halved A pinch of hing (optional) A few curry leaves How I Made It: 1. Heat oil for tempering in a pan and add all the ingredients. When the mustard seeds beging to pop, add the turmeric, green chillies and sweet potatoes with some salt and ⅓ cup water. Mix well. 2. Cook closed for 10-12 mins until the sweet potatoes are soft and cooked. If there is extra water, leave the pan open and let it evaporate. Once the mixture is dry, add the poriyal podi and stir well. 3. Serve hot with steamed rice.
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Poriyal Masala Podi Recipe Source: Southern Spice by Chandra Padmanabhan What I Used: 1 cup coriander seeds/kothamalli ½ cup urad dal/uluntham paruppu/husked black gram ½ cup grated coconut 2 generous pinches of hing/asafoetida/perungaayam 10 dried red chillies 2 teaspoon oil How I Made It: 1. Dry roast the coriander seeds in a skillet/kadai until the seeds turn a darker shade of brown (about 4-5 mins). Set aside. 2. In the same pan, dry roast the dal until golden brown, taking care not to burn it. Set aside. 3. In the same pan, dry roast the coconut until just short of burnt. I made mine turn a dark brown taking care not to burn. Set aside. 4. Add the oil to the pan, let it heat through and throw in the red chillies. Fry them until they are short of burning, throw in the hing, stir through for 10 seconds and remove from fire. 5. Cool, combine and grind the ingredients to a powder.
Chakkaravalli Kizhangu / Sweet Potato Poriyal Recipe Source: Southern Spice by Chandra Padmanabhan Serves: 2 What I Used: 2 cups sweet potatoes, cut into small cubes 2 green chillies ¼ teaspoon turmeric powder 1.5 tablespoon poriyal masala podi For tempering: 2 teaspoon oil ¼ teaspoon mustard seeds ¼ teaspoon jeera/cumin seeds 1 red chilli, halved A pinch of hing (optional) A few curry leaves How I Made It: 1. Heat oil for tempering in a pan and add all the ingredients. When the mustard seeds beging to pop, add the turmeric, green chillies and sweet potatoes with some salt and ⅓ cup water. Mix well. 2. Cook closed for 10-12 mins until the sweet potatoes are soft and cooked. If there is extra water, leave the pan open and let it evaporate. Once the mixture is dry, add the poriyal podi and stir well. 3. Serve hot with steamed rice.
