Dosai idly milagai podi
Ingredients
Red chillies 100 grams
Urad dhall 100 grams
Asafoitida 5 grams
Ellu 50 grams
Method
First take a kadai
And fry the urad dhall
and next chillies
and lastly the ellu
all separately without oil
add salt and grind in a mixie a little coarsely
add the asafiotida powder
and mix well
store in an air tight container
Idly podi 2
Ingredients
Gundu milagai 100 grams
Fried gram or pottu kadalai 50 grams
urad dhall broken 50 grams
Asafoitida powder 1tea spoon
Method
Fry the milagai and urad dhall seperately
in a kadai without oil
add the gram dhall salt and asafoitida
and grind it coarsely in a mixie
and after mixing it well
store in a air tight container
Thengai podi
Ingredients
Gundu milagai 100 grams
Urad dhall 50 grams
Copra 1
Asafoitida 1tea spoon
tamarind a small lemon size
Method
Fry the milagai and urad dhall
and grate the copra and fry that also
and add asafoitida and salt
Grind it in a mixie and
after mixing
store in a air tight container
This will be good for a week or ten days
Kotha malli podi
Ingredients
Fresh coriander 1bunch
Gundu milagai 100 grams
Urad dhall 50 grams
Tamarind 1 Small lemon size and
salt to taste
Method
Fry the milagai and urad dhall seperately
For grinding first grind the coraiander and tamarind and salt
and add the fried items and grind it all well
Add asafoitida and make small balls
and keep it in a container
This will be good for 10 days
and will go well with thayir sadam
Karugappilai podi
Ingredients
dried karugappilai leaves 1cup
Pepper 50 grams
Jeera 50 grams
Omam somf
salt to taste
asafoitida or perungayam
Method
Fry all the ingrediants in a slow fire
And grind it and
store it in a air tight container
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