Idli / Dosai Milagai Podi (Chutney Powder)

Here is my mom's recipe ... Her secret ingredients are coconut oil & sesame seeds and this gives a special aroma to the "idli podi"... this is so simple to make... Try this once and you will never think of buying from the store again....

We generally mix this with a little gingely oil (sesame oil) and serve this with idli, dosai, adai etc... I even eat this with chapathi and poori :)...

And some funny ways to mix chutney powder... Mr.B mixes a little curd/yogurt with it... and I top that combination by adding a little sugar to the mixture ;)

What she uses
1/4 cup channa dal
1/4 cup urad dal
10 - 12 dry red chillies
2 tsp of sesame seeds
1/2 tsp of coconut oil
1/2 tsp of sesame oil (or vegetable oil)
Salt to taste
A pinch of sugar
a smal piece of raw hing (or use powder)

How she makes it

In a pan dry roast the sesame seeds. Then add 1/2 tsp of sesame oil and fry the raw hing piece. Reduce the flame to medium - low heat, Add the chillies and saute for 2 - 3 minutes. Spread the chillies, hing and sesame seeds on a plate and let it cool. To the pan add 1/2 tsp of coconut oil, add the dals and roast them until they are golden brown. Cool this and add a pinch of sugar and salt. First grind (use a mixie or a spice grinder) the chillies coarsely and then add the dal and grind this into a slightly coarse powder. Check for taste. It might initially seem to be a little spicy hot, but once it rests for a day, the flavors and the tastes will blend with each other.

Tricks:

1. Keep the pan on medium heat, else the chillies and dal might get burnt and believe me, this causes a lot of smoke.
2. While tasting, if you find the powder very bland, then you can roast more chillies , saltand grind it again.
3. If you find it too spicy, then roast some more dal , salt and add it to the powder.
4. If you find it too salty, add 2 more chillies and a little dal.
5. Though you can store this for 3 - 6 months, mom prefers grinding it in smaller batches, in that way it stays fresh and spicy.

Instant Tomato Chutney

Thakkali chutney, I can eat it any time of the day and literally with anything... Idli, Dosai, Chapati, Pongal, Upma... name it, I could use a little thakkali chutney with it.... Luckily Mr.B likes this too... this makes life a lot more easier ....

Ingredients

1 cups of chopped tomatoes
1 tsp of chilli powder
2 tsp of gingely oil (sesame oil)
Curry leaves
1/2 tsp of mustard
A pinch of asafoetida (hing)
A pinch of salt

Method

In a pan, heat the oil and add the mustard. Once this splutters, add the curry leaves and a pinch of hing. Then add the chopped tomatoes, chilli powder & salt. Cook this for about 10 - 12 minutes. Make sure the tomato is well cooked and all the water has evaporated. You can serve this with idli, dosai, upma, pongal, even rotis.

Thats Instant Tomato Chutney for you.... it sure is yummmmm...

Tricks : You can add 1/2 tsp of tomato paste, that gives it a little kick and tangy taste.

Mix this with a cup of rice... instant tomato rice ready ;)... Pack this with some chips / vadaams... Instant lunch box is ready ...

Coconut Chutney

A plate of Idli, Vada, Dosai, Pongal will never be complete without a cup of coconut chutney...

Ingredients

1 cup fresh grated coconut
1 green chilli
salt to taste
2 tsp of split peas (split roast gram dal)
2 tbsp of water
1 small pearl onion (shallot)
1 tsp of Mustard seeds
1 tsp of Urad dal
2 tsp of oil
Curry leaves.

Method

In a mixer, Add coconut, chilli, roasted split peas, onion & salt grind this. Add the water slowly and grind it into smooth paste. For seasoning, Heat oil in a pan and add the mustard seeds. Once they splutter, add the urad dal. Once the dal turns light brown add the Curry leaves. You can also add a pinch of Hing if necessary. Pour this onto the chutney and serve.

Enjoiiiiii !!!!

Tips: You can also use frozen grated coconut, Just use Hot water instead of the cold water in the above recipe.