Recipe for Poondu Kadalai Milagai Podi, a flavorful spice powder that perfectly complements rice and idlis. If you’re a fan of garlic-infused podis, this recipe is a must-try.
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Here is the video of how to make Poondu Kadalai Milagai Podi
1 garlic bulb with skin 1/2 cup split chana dal (Bengal gram) 1/2 cup split urad dal (dehusked black gram) 1/4 cup raw rice 1 tablespoon coconut oil 1/4 cup roasted peanuts 1/2 cup roasted Bengal gram (pottukadalai) 1/4 cup curry leaves 6 dried Byadagi red chillies 6 dried Guntur red chillies 1 teaspoon salt 1/4 teaspoon asafoetida
Crush the garlic bulb, including the skin, and set it aside.
Heat a heavy cast iron pan over low flame.
Add split Bengal gram (chana dal) to the pan and roast on low flame until golden. Be sure to maintain a low flame to prevent burning. Continuously sauté the lentils to ensure even roasting.
Once the Bengal gram turns golden, transfer it to a plate or bowl and let it cool.
In the same pan, add the split urad dal (dehusked black gram) and roast it until golden. It is important to roast each ingredient separately to achieve the desired color for each lentil. Set the roasted urad dal aside on a plate to cool.
In the same pan, add the raw rice. Any variety of raw rice, such as Ponni or Sona Masuri, will work well. Roast the rice until it becomes crisp and golden. Remove from the pan and let it cool.
Add coconut oil to the pan, followed by roasted peanuts, roasted Bengal gram (pottukadalai), curry leaves, Byadagi red chillies (for color), Guntur red chillies (for heat), and the crushed garlic. Adjust the amount of chillies according to your desired spice level. If using raw peanuts, roast them first before adding the other ingredients.
Roast all the ingredients over low flame until they become crispy. Ensure that the ingredients do not burn.
Once the ingredients are slightly roasted, turn off the flame. Add salt and asafoetida. Mix everything thoroughly and allow the mixture to cool slightly.
First, grind the roasted lentils and rice mixture to a fine powder in a blender or food processor. Lentils take longer to grind, so it is ideal to grind them first before adding the other ingredients.
To the ground powder, add the remaining roasted ingredients. If your blender jar is small, grind in batches as required. Use the pulse mode to grind the podi to the desired consistency.
Your Garlic Lentil Spice Powder (Poondu Kadalai Podi) is now ready! Mix the podi with sesame oil or ghee and mix with with rice or idlis for a flavorful meal.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
1 garlic bulb with skin 1/2 cup split chana dal (Bengal gram) 1/2 cup split urad dal (dehusked black gram) 1/4 cup raw rice 1 tablespoon coconut oil 1/4 cup roasted peanuts 1/2 cup roasted Bengal gram (pottukadalai) 1/4 cup curry leaves 6 dried Byadagi red chillies 6 dried Guntur red chillies 1 teaspoon salt 1/4 teaspoon asafoetida
Crush the garlic bulb, including the skin, and set it aside.
Heat a heavy cast iron pan over low flame.
Add split Bengal gram (chana dal) to the pan and roast on low flame until golden. Be sure to maintain a low flame to prevent burning. Continuously sauté the lentils to ensure even roasting.
Once the Bengal gram turns golden, transfer it to a plate or bowl and let it cool.
In the same pan, add the split urad dal (dehusked black gram) and roast it until golden. It is important to roast each ingredient separately to achieve the desired color for each lentil. Set the roasted urad dal aside on a plate to cool.
In the same pan, add the raw rice. Any variety of raw rice, such as Ponni or Sona Masuri, will work well. Roast the rice until it becomes crisp and golden. Remove from the pan and let it cool.
Add coconut oil to the pan, followed by roasted peanuts, roasted Bengal gram (pottukadalai), curry leaves, Byadagi red chillies (for color), Guntur red chillies (for heat), and the crushed garlic. Adjust the amount of chillies according to your desired spice level. If using raw peanuts, roast them first before adding the other ingredients.
Roast all the ingredients over low flame until they become crispy. Ensure that the ingredients do not burn.
Once the ingredients are slightly roasted, turn off the flame. Add salt and asafoetida. Mix everything thoroughly and allow the mixture to cool slightly.
First, grind the roasted lentils and rice mixture to a fine powder in a blender or food processor. Lentils take longer to grind, so it is ideal to grind them first before adding the other ingredients.
To the ground powder, add the remaining roasted ingredients. If your blender jar is small, grind in batches as required. Use the pulse mode to grind the podi to the desired consistency.
Your Garlic Lentil Spice Powder (Poondu Kadalai Podi) is now ready! Mix the podi with sesame oil or ghee and mix with with rice or idlis for a flavorful meal.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/poondu-kadalai-milagai-podi/
This delicious Kongunadu Paruppu Kuzhambu recipe is a flavorful and comforting dish. Made with toor dal and spices, it’s a perfect accompaniment to hot rice.
Paruppu Kuzhambu is one of the fundamental everyday recipes prepared in nearly every home in the Kongu region. Each home has its own rendition of this recipe. Toor dal is cooked along with a small amount of castor oil, and then a tempering is added to the curry. Chinna Vengayam (shallots) is an essential ingredient in this recipe. The more shallots you use, the more delightful the curry becomes. There are no masala powders used in this recipe. ‘Killi potta milagai,’ or the flavor of roasted red chillies, is what brings the heat. The flavor and aroma of roasted cumin and garlic add their unique touch. A steaming bowl of puzhungal arisi sadam (parboiled rice) and Paruppu Kuzhambu, drizzled with a little ghee and served with appalam on the side, is all you need to create a delectable meal on a busy day.
Note: Castor oil aids in cooking the dal to a soft consistency and is traditionally used in the Kongu region for lentil preparation. If castor oil is unavailable, you can omit it or use a small amount of vegetable oil instead.
Here are the things you can buy online for making this recipe Earthen Kadai/Clay Pot https://amzn.to/35H6dfF 3 Liter Stainless Pressure Cooker https://amzn.to/3rxv6D4
Here is the video of how to make Kongunadu Paruppu Kuzhambu – Tamil Style Dal Curry
For cooking the dal
1 cup water 1/3 cup toor dal 1/4 teaspoon turmeric powder 1/4 teaspoon castor oil (or vegetable oil)
For tempering the curry
1 tablespoon peanut oil 1/4 teaspoon cumin seeds 3 cloves of garlic 1 sprig curry leaves 2 dried red chillies 1/4 cup shallots, sliced 1/2 teaspoon salt 1 small marble-sized tamarind 1/2 cup hot water 1 teaspoon ghee
In a small bowl, place the tamarind and hot water. Allow it to soak for 15 minutes. Squeeze the tamarind to extract the pulp, discarding any seeds or pith. Set aside.
In a small pressure cooker, add the water, toor dal, turmeric powder, and castor oil. Castor oil aids in cooking the dal to a soft consistency and is traditionally used in the Kongu region for lentil preparation. If castor oil is unavailable, you can omit it or use a small amount of vegetable oil instead.
Cook the dal for 5 minutes, allowing 4 whistles in the pressure cooker. After the specified time, remove the cooker from heat and allow the pressure to release naturally. Set aside.
Heat oil in a pan. Add crushed cumin seeds and garlic, coarsely textured, to the hot oil. Then, add curry leaves and broken chillies. Include sliced shallots and salt. Sauté for 3-4 minutes.
Incorporate the tamarind pulp and allow it to cook for a couple of minutes. Finally, add the cooked dal and let everything come to a boil. Lastly, add the ghee and turn off the flame.
Serve the dal with hot rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
