Podis: Staples In A South Indian Kitchen

SrilathaBasics, Podis And Pickles, South Indian Leave a Comment

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 Podis: Staples In A South Indian Kitchen
A few podis that I cannot live without. I make these once in about 2 months in small quantities to retain freshness. I used to get these from my mom, but she's older now and I'm older haha, so started making rasam podi and molagapodi on my own, and slowly started making pretty much all the podis. Especially with the covid situation!
Course Podis And Pickles
Cuisine South Indian
Servings
servings
Ingredients
Rasam Podi
  • 1 cup Coriander seeds
  • 3/4 cup toor dal
  • 1 cup red chilies depending on heat preference, you can mix red chilies and bydagi chilies
  • 1/2 cup Whole black pepper
  • 1/4 cup Cumin seeds
  • handful curry leaves optional
Kuzambu podi/Sambar podi
  • 1 cup Coriander seeds
  • 3/4 cup toor dal
  • 1 cup red chilies
  • 1/8 cup Fenugreek seeds roughly 1 tbsp
  • 1 tbsp Turmeric powder
  • 1 tbsp Pepper optional
  • 1 tsp Hing
  • handful curry leaves optional
Kootu podi
  • 1/2 cup urad dal
  • 3 tbsp black pepper
  • handful curry leaves optional
Molaga podi (Dosai molagapodi)
  • 1 cup urad dal ulutham paruppu
  • 1 cup chana dal kadalai paruppu
  • 1 cup red chilies more or less per taste
  • 1/2 cup sesame seeds
  • 1 tsp Coriander seeds optional, my family prefers this
  • 1 tsp Hing
  • 1 tsp oil to fry the dals and lentils
Chutney podi
  • 1 cup urad dal
  • 1 cup chana dal
  • 1 cup red chilies
  • 1 cup grated coconut thawed, if frozen
  • 1 small lime sized tamarind/puli
  • 1 tbsp Hing
  • 1 tsp oil to fry dals and chilies
Bisibelabaath podi
  • 1 cup Coriander seeds
  • 3/4 cup toor dal
  • 1 cup red chilies
  • 1 tbsp methi/fenugreek seeds
  • 1 tbsp kal paasi/dagad phool aka stone flower, pathar ka phool - it's a kind of fungus with a tremendous flavor
  • 2 inches cinnamon stick
  • 1 cardamom optional
  • 1 tsp oil
  • handful of curry leaves optional
  • 1/2 tsp Hing
Course Podis And Pickles
Cuisine South Indian
Servings
servings
Ingredients
Rasam Podi
  • 1 cup Coriander seeds
  • 3/4 cup toor dal
  • 1 cup red chilies depending on heat preference, you can mix red chilies and bydagi chilies
  • 1/2 cup Whole black pepper
  • 1/4 cup Cumin seeds
  • handful curry leaves optional
Kuzambu podi/Sambar podi
  • 1 cup Coriander seeds
  • 3/4 cup toor dal
  • 1 cup red chilies
  • 1/8 cup Fenugreek seeds roughly 1 tbsp
  • 1 tbsp Turmeric powder
  • 1 tbsp Pepper optional
  • 1 tsp Hing
  • handful curry leaves optional
Kootu podi
  • 1/2 cup urad dal
  • 3 tbsp black pepper
  • handful curry leaves optional
Molaga podi (Dosai molagapodi)
  • 1 cup urad dal ulutham paruppu
  • 1 cup chana dal kadalai paruppu
  • 1 cup red chilies more or less per taste
  • 1/2 cup sesame seeds
  • 1 tsp Coriander seeds optional, my family prefers this
  • 1 tsp Hing
  • 1 tsp oil to fry the dals and lentils
Chutney podi
  • 1 cup urad dal
  • 1 cup chana dal
  • 1 cup red chilies
  • 1 cup grated coconut thawed, if frozen
  • 1 small lime sized tamarind/puli
  • 1 tbsp Hing
  • 1 tsp oil to fry dals and chilies
Bisibelabaath podi
  • 1 cup Coriander seeds
  • 3/4 cup toor dal
  • 1 cup red chilies
  • 1 tbsp methi/fenugreek seeds
  • 1 tbsp kal paasi/dagad phool aka stone flower, pathar ka phool - it's a kind of fungus with a tremendous flavor
  • 2 inches cinnamon stick
  • 1 cardamom optional
  • 1 tsp oil
  • handful of curry leaves optional
  • 1/2 tsp Hing
Instructions
Rasam podi
  1. Dry roast to remove any possible moisture in ingredients, one by one. Powder coarsely.
  2. Cool and store in airtight jar. Stays fresh for a couple of months.
Kuzhambu/sambar podi
  1. Dry roast ingredients one by one, let cool.
  2. Powder fine. Store in an airtight jar. Add to kuzhambu by itself. Or can be blended with a handful of coconut and added to make sambar, for additional flavor.
Dosai molagapodi
  1. In a teaspoon of oil, roast all ingredients except sesame seeds, hing, and salt.
  2. Toast sesame seeds in a dry pan. Cool all ingredients.
  3. Powder to desired consistency. Some like it coarse, some like it fine. Add salt, hing. Store in a glass jar.
Chutney Podi
  1. In a tsp of oil, fry all the dals, chilies
  2. On a dry pan, toast coconut until it turns golden. Toast sesame seeds. Add tamarind (dry) to the heated ingredients, turn off heat.
  3. Let cool, powder to desired consistency, add salt and hing.
Kootu podi
  1. Heat oil, fry all the ingredients without burning them. Cool on a plate.
  2. Powder coarsely, store in an airtight jar.
Bisibela baath podi
  1. Heat the tsp of oil, fry the whole spices first - kalpaasi, cinnamon, cloves. Remove to a plate
  2. Toast the dal, coriander seeds, red chilies, methi one after another - I start with the dal, and add all the other ingredients.
  3. After they're cool, powder coarsely.
Recipe Notes

Tips//notes:

I used my Vitamix to blend all these. It can make them as fine as the maavu machines back home, totally worth the $$$!

 

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