Kollu Paruppu Podi (Kollu Podi)



Ingredients:
  • 1 Cup of Horse gram (Kollu Paruppu)
  • 10-12 Sambar onion (Chopped)
  • 1 tsp of Cumin seeds
  • 1 tsp of Coriander seeds
  • 5 Green chilies (chopped lengthwise)
  • Few curry leaves
  • 3 tsp of Oil
  • Salt as per the requirement

Preparation:
  • Pressure cook the horse gram with 4 cups of water for 7-8 whistles (the lentil should be cooked well)
  • After the full release of the vapor, drain water fully (You can use this water to prepare Kollu Rasam)
  • Meanwhile, crush cumin seeds and coriander seeds coarsely
  • In a aluminum vessel heat 3 table spoon of oil, add chopped onion, curry leaves, green chillies and fry it for sometime and add crushed cumin + coriander seeds. Fry it for a minute in a medium flame
  • Add the cooked horse gram (without water) and required amount of salt. Mix it well
  • Add few raw small onions and curry leaves
  • Now crush it using mixer grinder
  • Now Kollu Paruppu Podi is ready to serve!!!

Serving Tips:
  • While serving this Podi with rice add a tsp of ghee
  • You can also use coconut oil instead of ghee

Comments

Post a Comment

Popular posts from this blog

Home made Santhagai / Sandhagai / Sevai / Idiyappam

Image
This is a traditional dish in Kongu Nadu. This is also called as Sevai or Idiappam in many places. It was started in early days, that this dish was treated as a special food item for a newly married couple in Kongu Nadu and still it is been followed by many people in this region. Many feels it is harder to make but it is really a simple dish out of which you can prepare many varieties and serve them better. Usually this is prepared with minimum of 2 to 3 varieties. 1 - Sweet  and 1 or 2 spicy dishes Plain Santhagai ( Sevai ) Santhagai Equipment Ingredients: 1 Cup of idly rice 2-3 tsp of oil Preparation: Soak the rice in water for around 4-5 hrs. Grind it to a smooth batter. The paste should be in between idly and dosa batter. (Not too watery like dosa batter and not too thick like idly batter) The batter should be very very smooth (Touch with hand and the small rice particles should not be felt) In a wide pan, heat 3 tsp of oil, when heated pour the rice batter, mix
Read more

Kodhumai Kachayam (Wheat Kachayam)

Image
Kachayam Batter Ingredients : 1 Cup of Wheat 3 Bananas 5-6 Peeled Cardamom Pods 1 Cup of Jaggery Powder Oil for Deep Frying Preparation: Add some amount of water with wheat and make it thick paste. Allow to soak for 1 hour In a mixer grinder add 3 tsp of jaggery powder with cardamom pods, grind it to make fine powder In a bowl, add bananas (mashed) , wheat paste, Jaggery powder and cardamom powder Mix them with the help of your hand (Add some water) The batter (mixture) should be like Dosa batter in consistency (Not too watery) Heat oil in a wide pan Take some portion of mixture in a spoon and drop them carefully into the oil Deep fry them till it turn golden brown color under medium flame (You can smell a good odour) Repeat the procedure for the remaining mixture Now you can Serve the Hot and Sweet Kachayam. (You can store this kachayam upto 10-15 days) Note: Instead of jaggery  you can use sugar. You can also add maida to this mixture
Read more

Home Made Bajji

Image
Ingredients: 1 Cup raw rice (Pacharisi) 1/2 Cup gram flour (Kadalamavu) 1/4 Cup idly batter 10 Red chillies 2 tsp of jeera (Seerakam) 1 sting curry leaves A pinch hing powder (Perungayam) Salt as per the requirment 1 Raw banana Oil to fry Preparation: Soak raw rice up to 2 hours. Drain the water and keep aside In a mixer grinder add soaked rice, red chillies, jeera and curry leaves. Make it as a smoth paste In a wide vessel mix this paste with gram flour, idly batter, salt and hing powder Mix them well and make a thick batter Cut the raw banana into thin slices lengthwise Dip the slices in the batter and fry them in hot oil till golden brown Use a tissue paper to drain out excess oil  Serve the tasty hot Bajji with Coconut chutney or onion chutney Tips: You can also use this batter to prepare onion, cauliflower, potato and bread slice bajjies.
Read more