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Flax Seeds Curry Leaf Karam Podi

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Masala Dosa with Flax Seeds Curry Leaf Karam Podi
One of natures best health food which is a valuable source of omega 3 and dietary fiber is flax seed. Known for its nutritional benefits, which include lowering of cholesterol, protection against cancer and regulating of blood pressure, there is a growing popularity of flax seeds among the health conscious. I try to incorporate flax seeds into my familys diet on a regular basis and relish it in a South Indian style avatar, Podi. Makes for a delectable podi with idli,dosa, or with rice and a dollop of ghee. Flax Seeds go by the name Avise Ginjalu or Aviselu in Telugu and Alsi in Hindi. They are available at Fab India outlets and Nilgiris stores. Flax Seeds Curry Leaves Karam Podi Recipe Preparation: 20-30 minutes Cuisine: Andhra . Ingredients: 2 tsps oil/ghee for roasting 1/2 cup flax seeds 1 cup packed curry leaves, washed and dried 1/2 cup bengal gram dal/senaga pappu 2 tbsps cup black gram dal/minappapu
1 tbsp coriander seeds/dhaniyalu/dhania 1 tsp cumin seeds/jeera/jeelakara 8-10 dried red chillies, tear into two and de-seed (adjust to suit your spice level) 8 garlic cloves OR 1/4 tsp asafoetida salt to taste 1 Drizzle oil in a heavy bottomed vessel and roast the channa dal on low to medium heat for 3-4 mts. Add split gram dal, coriander seeds, cumin seeds and dry red chillis to the roasting channa dal and continue to roast till the dals release their flavor and turn golden. Remove and cool. 2 In the same vessel, add the flax seeds and roast on low flame till they give a crackling sound like sesame seeds. Remove and keep aside. 3 In the same vessel, drizzle little oil and add the curry leaves and roast on low flame till crisp. Remove and keep aside. 4 Place the cooled dals-spices mixture, curry leaves, flax seeds and salt in a blender and grind to make a coarse powder. Add the garlic towards the end and grind for a few seconds. 5 Store in an air tight container and place in refrigerator. Serve with tiffins like dosas andidlis with a generous helping of ghee or oil.
Note: There are many variations to this podi. One variation, add a small gooseberry sized tamarind to the above ingredients to get that tangy flavor. Add the tamarind at the time of grinding the ingredients. Another variation is to replace garlic with a little less than 1/4 tsp asafoetida. Always grind the ingredients only after they are completely cool, otherwise they will a form a lump and you will not achieve the desired powder consistency if ground when still hot. Always store in dry air tight bottles and use a dry spoon to remove the podi. Podis are best consumed within 3-4 weeks of preparation, as they dont retain the freshness after a month or so. You can also refrigerate for a longer shelf life and freshness.
Flax Seed Karam Podi
Flax Seeds Curry Leaf Karam Podi Recipe

Prep time: 5 min Cook time: 25 min Main Ingredients: flax seeds lentils curry leaves
One of natures best health food which is a valuable source of omega 3 and dietary fiber is flax seed. Known for its nutritional benefits which include lowering of cholesterol, protection against cancer and regulating of blood pressure, there is a growing popularity of flax seeds among the health conscious. I try to incorporate flax seeds into my familys diet on a regular basis and relish it in a South Indian style avatar, Podi.
All images and content on Sailu's Kitchen are copyright protected | Please Ask First Tagged as: alsi , avise-ginjalu , curry-leaves , flax-seeds , podi Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email Enter your email address:
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By Sailu Jun 23rd, 2010 Category: All Recipes, Andhra Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, Podi Recipes
Recipes for Kids - Kids Zone
1. Egg Salad Sandwich
2. Vegetable Cheese Sandwich with Caramelized Onions
3. Mango Pineapple Juice
4. Roasted Red Bell Pepper Pesto Pasta
5. Banana Milkshake

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Geetha
You have not replied to rmas following queries Do not fry flax seed is it really true
without frying can we grind the whole flaxseed and then eat? whether frying flaxseed is good or not? pls suggest. I also feel that flaxseed should not be heated at all. and this should be stored in a opaque container in freezer for preserving and longevity say for a month"s use. I am looking for your take. Thanks
o o o o o Like Reply 1 year ago 3 Likes
Abc
Hello all , really very tasty recipe,would like to try but few questions. 1--Which type of flax seeds should use (means brown in color or yellow Golden in color),also health point of view. 2--the dal used in recipe was already cooked or just raw,if it was not cooked then is it safe to eat it and will easily digested,What if i used a cooked dal (remaind hard but cookes a little). but do reply about flax seeds,i m new to it and confused which color shold i buy
o o o o Like Reply 11 months ago
Sailu | Indian Food, Indian food blogger at http://sailusfood.com and http://kidszone.sailusfood.com
Brown flax seeds. If you read the recipe carefully, its mentioned that the dal should be roasted. You do not cook the dal but roast it in a little oil. When you grind the dal, it will become a fine powder.
o o o o o Like Reply 11 months ago in reply to Abc
Sharmila Meena
I loved your recipes. It is truly a wonderful one. Did you know flax seeds can relieve neck pain, if 118 grams of it is used everyday either in yoghurt or simply by adding it to any other recipe? :-)
o o o o Like Reply 1 year ago
Sulochana
It is a wonderful one. I guess, Flax seeds of a quarter cup contains 7.0 g of Omega-3 and it is 156.4 % of Daily Value. Sailu's kitchen rocks. --Sulochana
Seshi
Hi sailu, Here senagapappu means is it chunty senagapappu?

Sailu
Senagapappu is Bengal gram/Channa dal.

o o o o o Like Reply 1 year ago in reply to Seshi
Leens
Thanks Sailu. That does make sense. I tend to add garlic to food as much as possible due to the health benefits(and also to use it up)and often use both hing and garlic in dishes. When some aunties come to hear of it they respond as if I'm doing something totally horrendously wrong, but when I ask them what's wrong with doing so, they don't know the real answer, they just remember it as something one should not do. Again what you say makes sense, but I wonder due to their strong reaction, if using both has any unwanted or unhealthy effects. Is garlic expensive in India?Cause maybe they think it is wasteful to use both.If anyone out there knows about this or has a relative who might know please ask them and post cause this has been bugging me for some time.Thanks!!!
o o o Like Reply 2 years ago
Ramu7shambhavi
garlic is a taboo or banned item in traditional orthodox brhamin families. one of the reasons is that when consumed the strong odour remains longtime and it repels the other people who sit next. there are many vegetarian foods like onion too banned in priestly class and used only as medicine when needed. since the rajassic or warrior like qualities are not expected in their diet, if right enquiry is made to right people they can enlighten on history ,reasons, logic , and applicability . ramamurthy
o o o o o Like Reply 7 months ago in reply to Leens
Sailu
Using both garlic and asafoetida in a recipe does not have any unhealthy effects. Garlic is not expensive here in India and people in low income groups use garlic in their everyday cooking. So am sure they do not consider it wasteful using both as they are used moderately in most recipes.
o o o o o Like Reply 2 years ago in reply to Leens
Leens
Hi I love ur site!Whenever i I'm bored of my usual recipes it is such a pleasure to get new ones from wonderful site blogs like yours.I have had a genreal question for sometime now that i think u will be able to answer. Why is it that when cooking with asafotida people say not to use garlic? Is it either one or the other, or can we use both in a recipe?If we should not use both, what is the reason for it?
o o o o Like Reply 2 years ago
Sailu
Basically asafoetida is a unique spice that elevates the flavor of spices and the rest of the ingredients called for in a particular recipe. When used along with garlic, the flavor of garlic overpowers asafoetida's flavor. Brahmins since ages have been using asafoetida as a substitute for garlic and onions in their cooking. In a way asafoetida gives an aroma similar to garlic and hence there is usually no need to add both in a dish. This is my take on your question. Others are welcome to share their views on Leens query.
o o o o o Like Reply 2 years ago in reply to Leens
Padma
Sailu! What a delightful recipe. Tried this and it takes exactly like my mother's homemade karvepaku podi, except that this one is loaded with healthy omega3's from flaxseed. I would imagine this must be refrigerated though, since flaxseed (and flaxseed meal) is generally advised to be refrigerated. Great stuff!
Deepti
Hi Sailu, I made this powder y'day and it tastes good. I added sugar and tamarind.Thanks.
Deepti
Hi Sailu, Even I make dry chutney with flax seeds using garlic, chilly pow and salt. I dont roast these seeds. Will definitely try this ver. Tried making eggless cake using curds and my daugh just loved it. Is cooking soda and baking soda the same?
Sailu
Yes, cooking soda and baking soda are one and the same.
o o o o o Like Reply 2 years ago in reply to Deepti
sheba
It looks delicious and flax seeds health benefits cannot be emphasized enough so it is really a great recipe.
diana
wonderful and mouthwatering recipes.

Sharmilee
Healthy podi!!
o o o o
Like Reply 2 years ago
Soumya
Sailu garu, Do you know what its called in telugu? Thanks, Soumya
Sailu
I have mentioned above in the post, Soumya garu. They are called Avise Ginjalu or Aviselu in Telugu.
o o o o o Like Reply 2 years ago in reply to Soumya
kalva
wow lovely podi.. like it!!
o o o o
Suma
Sailu, Thanks for another nutritious recipe !! I think you meant to say '1 tbsp cumin seeds/jeera/jeelakara' not just 1...
Sailu
Thanks for pointing out, Suma. Its 1 tsp of cumin seeds.

o o o o o Like Reply 2 years ago in reply to Suma
la kshmi
Good recipe, but i heard from a couple of resources that too much flax is not good for children. Adults can benefit from its health properties.
Priya (Yallapantula) Mitharwal
Sailu, that is one great looking podi. What a wonderful way of including it in regular food. I bought the seeds few weeks back, but haven't used it yet. Should start using as my husband has high cholestrol, as I know this helps :)
Neha
wow...nice podi recipe..flax seeds have many benefits indeed!

Sheela
By Roasting the flax seeds it looses its benefits I do this podi without roasting the flax seeds .
rmas
Do not fry flax seed - is it really true without frying can we grind the whole flaxseed and then eat? whether frying flaxseed is good or not? pls suggest.
o o o o o Like Reply 2 years ago in reply to Sheela
Sailaja
Where are Flax seeds available in Vizag?

v.gopal reddy
wher do i find flax seeds at hyderabad

o o o o o Like Reply 2 months ago in reply to Sailaja
Sailu
At Fab India, Dutt Island, Siripuram.

o o o o o Like Reply 2 years ago in reply to Sailaja
Malar Gandhi
I am seeing this flax seeds podi often in many blogs...but haven't yet tried my hands on them yet' after seeing this picture' it tempts me a lot, must be great tasting one for sure:)
Sanjeeta kk
Verry innovative and healthy too! Using flax seeds in podi is really good.
Pavani
waw...awesome recipe..I tried and loved it..except that I need to add more red chillies and tamarind for spicy and tangy flavor...keep it up..looking for more healthy recipes here...
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How to make Sambar Powder
158 82 share10
I have been clipping recipes from magazines and newspapers since God knows when. A friend says Im an obsessive recipe collector. Id say, Im consistent in my collection of recipes. Are some of you like me? Enjoy collecting recipes? I enjoy flipping through my recipe files reading through like I would a magazine, trying to imagine the taste of a particular dish. Its another story that most of these filed recipes have never seen the light of the day, at least, in my kitchen. These days, I tend to rely more on bookmarked recipes from fellow bloggers that inspire me to try out in my kitchen.
Sambar Powder
One such bookmarked recipe that I tried is sambar podi from Shri. Hemant Trivedis cookery website. Hemant ji (do not mistake him for the fashion designer who shares the same name) is a culinary expert on Indian cuisine, especially cuisines of South India and Gujarat. Do visit his website for some authentic, down-to-earth recipes that actually work. I have been following his stunning sambar podi recipe with great success and am happy to share it with you, dear readers. I prepare enough podi to last 2 weeks and usually prepare sambar once a week. I do not stock on large quantities of podi since sambar prepared with freshly ground sambar podi is far superior compared to sambar prepared with store bought or months old home made podi. The aroma of roasted and coarsely powdered sambar podi fills the home luring its inmates to a comfort-promising meal. Original recipe ~ Hemant jis Sambar Podi How to make Sambar Powder/Podi
Sambar Podi Ingredients
Sambar Podi Recipe Preparation: 15-20 mts Yields: 5 5 1/2 tbsps Cuisine: South Indian
. Ingredients: 2 1/2 tbsps coriander seeds/dhania/dhaniyalu 1 1/4 tbsps red gram dal/tur dal/kandi pappu 3/4 tbsp bengal gram dal/channa dal/senaga pappu 3/4 tbsp split black gram dal/urad dal/minappapu 4-5 dried red chillies/lal mirchi/endu mirapakayalu 1 tsp pepper corns/kali mirch/miriyalu 1/4 tsp mustard seeds/ria/avalu 1/4 tsp fenugreek seeds/methi/menthulu 1/2 tsp cumin seeds/jeera/jeelakara 1/4 tsp turmeric pwd/haldi/pasupu 1/4 tsp asafoetida/hing/inguva 5-7 fresh curry leaves/kadi patta/karivepaaku 1 Heat a heavy bottomed vessel and roast the dals on low to medium heat for 4-5 mts till the dals release their flavor and turn golden. Remove and keep aside. Add methi seeds and roast for 3-4 mts till they turn red. Remove and keep aside. Add coriander seeds and roast for 4-5 mts till they turn dark brown and release their flavor. Remove and keep aside. Add the mustard seeds and roast till they start to pop. Remove and keep aside. Add cumin seeds and pepper corns and roast for 2-3 mts. Remove and keep aside. Finally roast the dry red chillis and curry leaves for a mt and remove. Cool all the ingredients completely. 2 Place the podi ingredients along with turmeric pwd and asafoetida in a blender and grind to make a coarse powder as shown in the picture above. 3 Store in an air tight container.
Note: The proportion for podi given above is enough to last 2-3 weeks.
Earlier How to articles: How to make butter and ghee photo tutorial How to make rava dosa photo tutorial How to make ginger garlic paste How to blanch tomatoes & onions
How to make Sambar Powder Recipe
Prep time: min Cook time: min Main Ingredients:
I have been clipping recipes from magazines and newspapers since god knows when. A friend says Im an obsessive recipe collector. Id say, Im consistent in my collection of recipes. Are some of you like me? Enjoy collecting recipes?
All images and content on Sailu's Kitchen are copyright protected | Please Ask First Tagged as: sambar-podi Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email Enter your email address:
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By Sailu Oct 27th, 2009 Category: All Recipes, Indian Vegetarian Recipes, Podi Recipes, South Indian Recipes
1. Egg Breakfast Recipes ~ Vegetable Stuffed Omelette
2. Vegetable Sandwich
3. Dalia (Cracked Wheat) with Chicken and Roasted Bell Pepper
4. Spinach Sandwich

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R.Punitha
Hi Sailu, i also make sambar podi like yours Sailu , and i add very little puffed rice to it to avoid water consistency in sambar. Is it right or wrong Sailu? Take care , Bye....
o o o o o Like Reply 2 years ago 3 Likes
Shahla
I too tried this recipe today. It's really good!

o o o o o Like Reply 1 year ago 1 Like
vandana
its really good .it would be really nice if you added some dry coconut powder or fresh coconut.this will make it more delicious....
o o o Like Reply 1 month ago
Angel Jesslin
thank u so much for the recipe...!!!

revati
hi sailu, i just love this recipie!! very easy too!!

Manjula
Thanks so much for the prompt reply. Let me re-phrase my email. The last email was written really in desperate time. I'm a big fan of your recipes. So fortunate to have you in my cookbook/site list. There are so many recipes which I've tried and got lots and lots of comments. I myself do lots of experiments in the kitchen. When u get time please visit my blog too..Rasoiguru.blogspot.com
Also when u make cake can u tell me American Cooking range temp. details. I'm very poor at converting measurements from Indian to US. On the last note THANKS SO MUCH for posting such mouth watering and easy to follow recipes. Happy cooking & Eating from me to you Manjula
Sailu
There is nothing like American or Indian settings in terms of temperature. Its either Fahrenheit or Celsius. Approx conversions ---- 300 F = 150 C, 325 F = 165 C, 350 F = 177 C, 375 F = 190 C, 400 F = 200 C You can google for temperature conversions. Hope this helps.
o o o o o Like Reply 1 year ago in reply to Manjula
Manjula
in your recipe are u sure the cumin seeds and other seeds are just 1/4 tsp. not 1/4 tbl spoon.s please clarify ASAP/ Thanks
o o o o
Like Reply 1 year ago
Sailu
Yes, I am sure of the measurements. Its tsp and not tbsp.

o o o o o Like Reply 1 year ago in reply to Manjula
Bhargavi
Hello Sailu garu, Thanks for the Sambar powder recipe. I have been searching for this for a while. I tried ur recipe and it was a hit! I got good reviews from friends and family. Can you please post recipe for Garam masala(Andhra style) too. Thanks once again! Keep going!
aarthi
Hi Sailu, My husband can live with sambhar alone 6 day a week. I tried your recipe and it is a success. It is now a staple along with the other podis i make at home. I would very much appreciate if you could also post garam masala recipe.
Namitha
Hi Sailu, I have no words to express my sincere appreciation towards you. You are really amazing. Sincerely Hats off to you. This is my first comment, every time I feel I will write to you. But, since I check your website from office I am always reluctant to comment. But today I cldnt control myself in expressing my feelings to you. You are really Superb!!!!!!! Would be grateful if you can share how to make Garam Masala Powder. I am from Mangalore originally but working in Mumbai. Keep up the great work. Thanks for the wonderful recipes. Best Wishes Namitha
Sunitha
Sailu, Your receipes are so nice. I love almost all of them. I want to print this recipe to share with my friend but print function is not working. Could you please fix it. Thanks a lot for sharing your recipes.
Hemant Trivedi
Hello Sailu Madam, I am thrilled to note that my sambar powder recipe is your favorite and you have given me credit on your blog. Thanks. Do visit my blog for latest recipes. Some of them are totally innovative. Thanks Hemant Trivedi
sailaja
wow... what a coincidence... i'm also sailaja, my puttillu is on beach road, vizag (i kind of grew up along the beach - my house overlooking the beach). i used to collect tons of recipes from various magazines like women's era (i wonder if it is still in circulation), femina even before i started cooking (well, they r eating dust at my mother's home) and recipe books and also used to write down recipes from tv shows, some of my mom's, relatives etc into a diary (around 15 years!) which is still with me (i consider it as my gita for cooking). And nowadays i'm following food blogs for ideas for my everyday cooking!
Avisha
The Sambhar powder recipe... wonderful, I loved it. I always make from package mix powder but now onwards will use your recipe. Thanks for sharing.
Priti
Dear Sailu I have been waiting since ages for you to blog about Sambar and Tamarind rice recipes since my husband loves these two. Apart from that we have a Venkateshwara Statue newly installed at the India centre in our city of Cardiff, UK and every saturday we go to do Puja and take naivedyam. I want to master Pulihora recipe before taking it since it turns out so bad every time I attempt it.
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o o o
Reply 2 years ago
Anonymous
Sailu - On the same note, please post rasam powder recipe too. No more store bought stuff.
viji
Sailu, I hop in to your site every now and then and followed several recipes of yours. Good recipes in detail. Inspired by you and many others started a blog of my own. would appreciate if you visited mine and i value your comments! An authentic sambar powder recipe!
kovida
Hi Sailu, Its been a long time since i prepared sambar. These days I am preparing just pappuchaaru 'coz i get a different taste everytime with powder bought from shop
(Iyengar sambar powder). Can I prepare ur recipe powder in bulk and store? Thanks in Advance. Cheers Kovida Yes, Kovida, you can prepare in bulk and freeze.
pallavi
hi sailu, I have made sambar today using ur powder and it has turned out great. But am having only one doubt. Should we add the powder while the sambar is boiling or when the recipe is fully done? Please reply. Thank u and one more thing. Ur Blog is of great help to novices like me. Especially ur kids section is superb. I have cooked many excellent breakfast recipes for my 2 year old daughter and am continuing it. My family is a huge fan of ur cooking. Keep up the culinary food fest. Cheers- pallavi You need to add the podi after the vegetables are almost cooked and the rawness of tamarind disappears. Add it towards the end of the cooking process and boil for another 7-8 mts and add the tadka/seasoning. Turn off heat and place lid. I will blog sambar recipe tomorrow. ~ Sailaja
VikasK
it is good to go back to basics at times. i will try the podi over the weekend. one very basic question: how much is a tsp and tbsp? i have never really understood this diff. usually i add what seems comfortable, but don't want to mess up with proportions in a podi. it may end up making a huge difference to the taste.
pallavi
Hi sailu, Today I have prepared sambar with ur sambar podi. Its excellent. And one question, when do we add this powder? After we finish the sambar or while its still boiling? Please clear my doubt. Thank u for the wonderful podi that u have posted today. Expecting ur reply soon. Cheers. You need to add the podi after the vegetables are almost cooked and the rawness of tamarind disappears. Add it towards the end of the cooking process and boil for another 7-8 mts and add the tadka/seasoning. Turn off heat and place lid. I will blog sambar recipe tomorrow.
pallavi
Hi sailu, Am new to ur site. Ur Blog is wonderful. I have already tried out ur aloocauliflower dry subzi and is a hit in my home. Today only i was wondering how to prepare sambar podi and bingo! U have posted the same. I believe its telepathy. Anyways, ur Blog is rocking, super and cool. Keep up the good work. Bye pallavi
Jayashree
I'm happy to find people with the same idiosyncrasy - collecting recipes! I've been religiously noting down recipes from TV shows with great optimism of trying them out one day. Now a days, as you said, I too am more inspired by the fellow bloggers recipes. I like your blog & visit regularly. I'm new to the blogging world. Please do stop by my blog sometime.
Durga
I tried this Sambar podi today, it is tooooooooo good

Rog Peppe
I have just checked out Hemant Trivedis website, and it indeed looks promising, thanks! As I had 3 beetroots from my neighbour's garden sitting begging to be used, I've just made his beetroot curry (http://bit.ly/1gur8M), and although it's still not quite done (the beetroot is doing the final rest as we speak), it tastes wonderful already. What quantity do you think he implies when he says "2 ladles of oil"? I thought maybe 3 tbsp, but only because I thought that might be an appropriate amount. What do you think? BTW, thanks again for your great blog! I guess, he implied a lot of oil. :) You could make do with 2 tbsps of oil for 3 beetroots. That recipe is a keeper and is loved by all at home.
Gauri
The first time i made sambhar powder, it didn't come out so well.. i will try this sometime.. :) how have you been and how was the Diwali? Regards.. Do try this recipe, I'm sure you'll enjoy it. Doing good, Gauri. Diwali was low-key affair this year. Hope you had a wonderful Diwali this year. :)
o o o o
Cilantro
I have a large collection of recipes with me. My mother collects them and writes it down when she tries them..the olden ways of blogging I guess, all my cousins have her hand written recipe book. Sambar podi looks good, although there are not many recipes on Hemanth Ji's site, each one is a gem. I have tried many of his recipes too.


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Idli Karam Podi

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Im a podi freak. Home made podis come to my rescue when I race against time or on those just dont feel like cooking days. It spares me those extra few minutes in grinding a chutney or prepare a subzi to go with dosas. Simple in preparation, nutritious since most podis are packed with proteins and not to mention, tasty. Today, its Idli karam podi, not that you cannot eat this podi with dosas. Sure you can, its just that the podi smeared with ghee or oil makes a delectable combination with soft fluffy idlis. This same podi can be prepared with innumerable permutations and combinations. I hope to share more of these variations in future posts. For today, I hope you enjoy this recipe.:) Idli Karam Podi Recipe Preparation: 20 minutes Cuisine: South Indian . Ingredients: 1 1/2 tsps oil/ghee for roasting the dals and spices
1 cup bengal gram dal/senaga pappu 1/4 cup black gram dal/minappapu a little less than 1/2 cup coriander seeds 10 dried red chillies, tear into two and de-seed (adjust to suit your spice level) 8 garlic cloves salt to taste 1 Drizzle oil in a heavy bottomed vessel and roast the channa dal on low to medium heat for 3-4 mts. Add split gram dal, coriander seeds and dry red chillis to the roasting channa dal and continue to roast till the dals release their flavor and turn golden. Remove and cool. 2 Place the cooled dals and spices along with salt in a blender and grind to make a coarse powder. Add the garlic towards the end and grind for a few seconds. 3 Store in an air tight container and serve with South Indian tiffins like dosas and idliswith a generous helping of ghee or oil.
Note: There are many variations to the karam podi. One variation, add a small gooseberry sized tamarind to the above ingredients to get that tangy flavor. Add the tamarind at the time of grinding the ingredients. Another variation is to replace garlic with a little less than 1/4 tsp asafoetida. Always grind the ingredients only after they are completely cool, otherwise they will a form a lump and you will not achieve the desired powder consistency if ground when still hot. Always store in dry air tight bottles and use a dry spoon to remove the podi. Podis are best consumed within 3-4 weeks of preparation, as they dont retain the freshness after a month or so. You can also refrigerate for a longer shelf life and freshness.
Idli Karam Podi Recipe

Im a podi freak. Home made podis come to my rescue when I race against time or on those just dont feel like cooking days. It spares me those extra few minutes in grinding a chutney or prepare a subzi to go with dosas. Simple in preparation, nutritious since most podis are packed with proteins [...]
All images and content on Sailu's Kitchen are copyright protected | Please Ask First Tagged as: karam , podi
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12 17 share2
By Sailu Jul 9th, 2008 Category: All Recipes, Andhra Recipes, Podi Recipes, South Indian Recipes
1. Chicken Sausage Sandwich
2. Watermelon Lemonade
3. Egg Sandwich
4. Macaroni with Spinach Sauce

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sujatha
if you add raw curry leaves ,some dried coconut and a very little raw Tamarind to that it's gives a nice flavour and taste....
o o o o o Like Reply 4 months ago 1 Like
Medhaa
I am eyeing the Idlis they look so delicious, love this podi Sailu we always bought ready made ones and hubby has it with rice too. Thanks a ton for sharing it. Eagerly waiting for the other ones. Do we use a particular kind of red chili? once when I made Sambhar powder I did not get the red color and then my friend told me about using some other kind of red chili. I love the color of your Podi. can you please tell me which red chili you used?
o o o o o Like Reply 4 years ago 1 Like
Konduparti Venkata Murarji
In idli karampodi my wife adds little " dhaniyalu ". It improves the taste.Has anybody tried ?.
o o o o
Like Reply 8 months ago
Sugan
Hi Sailu, Idlina idhu idly. Beautiful Combination with Podi. Looks so yummmmmmmiiiiiiii.
AnishaCollapse
Hi Sailu.... Which type of chana dal did u use?Is it pachi senagapappu or veyinchina senagapappu? I tried it with pachi senagapappu n it really turned out well.Btw thanks for the recipe.
o o Like Reply
o o
1 year ago F
Sailu
Pachi senaga pappu. Glad it turned out well.

o o o o o o Like Reply 1 year ago in reply to Anisha 1 Like
sujatha
puffed chana dal

o o o o o Like Reply 4 months ago in reply to Anisha
gayathri
hai shailu, Podi really works good..ur site is very useful for ppl like me.
siri
heloo sailu, today, i was searching for diff versions of idli podi's n came across ur version for it...my mil adds roasted peanuts also while grinding the above mentioned ingredients... tht too tastes reallyyy gd. do try it out next time...else all your recipes sound too gd n am sure taste gd too...keep up the gd work. take care, siri
sm
Hi sailajagaru, I tried this podi today. It turned out good. The only problem I had was the colour. I did not get the colour as shown in ur picture. I used the exact measurements and steps as u said so could you please let me know if there is anything that I am missing. Thanks A lot depends on the type of red chilli used.
Anjali
Sailu, I'm a novice cook, so pl help: 1. Could you give me a fool proof recipe (low/med spice levels) for Sambar Powder? I find the MTR etc too spicy 2. For the idli karam podi, for a low-med spice level, how many chillies wd you recommend? Thank you, Anjali
Kalai
Delicious and perfect podi!!

Jennifer
Sailu, Love this podi! I love eating dosa podi also with steaming hot rice and ghee. Nothing's like it!!!
Purva
Hi Sailu, I am new entrant to food blogging world, and have to learn lots from experienced food blogger like you. Podi looks really great and simple to make.
praveena
Hi Sailu, I am a regular follow up of ur site.. Your idli with podi is very delicious... yummy...
Jayalakshmi
Thanks, looks lovely and mouth watering.. How do some karm-podis look dark brown?. Any clues? Thanks.
Bharti
That looks so lovely and appetizing! I have a new found affection for Podi thanks to your blog and I hope to try all of your podi recipes.
arundati
i call them little heaps of dynamite!! your's looks fab!!

nags
this is the only way i like idlis :) with podi and sambhar!
Madhu
Podi and idli looks appetizing!!!

Ramki
You are right. The variations are endless. I lve Podis so much that I catalogued the variations in the One page cookbook - 1001 Podis.
bee
i love the colour of this. thanks for the recipe.

Kalva
Wow.., awesome one Sailu, my nanamma still amkes the podi in the same way, but even coarser.. My fav combo with idlis!!!
arundathi
lol - we make 3 different kinds at home - a spicy one for me, a green coriander one for my daughter and a sweet version for my husband!! now i'm gonna add a 4th! :) thanks for your recipe!
Gauri
This dry chutney looks very similar to what my friend would bring in tiffin... very very delicious!!
sneh
Hi sailu, I am a regular visitor of your blog. your photos are really tempting and recipes are great. Thanks for the podi recipe, will try it soon. sneh
o o o o
Kovida
Hi Sailu, Perfect combination.I love this.Can we add water to this podi and have it like chutney?'coz my husband prefer chutneys than podi in tiffins.
purushotham
you can add sesame oil or sunflower oil to get a chutney consistency.
o o o o o Like Reply 1 year ago in reply to Kovida
Cham
My son and i like to have idli podi for dosa or idlis, looks so fiery and thanks for sharing with us :)
o o Like Reply
o o
4 years ago
R.Punitha
Hai Sailu, i'm Punitha. Actually You initiate me to cook delicious items through your site. Nowadays this is my full time work. Today i forgot to cook lunch!!!!!! Simply keep on watching.... In future i think i'll be an expert in cooking??? Thank you so much Dear...
Latha
podi and idli looks delicious Sailu! Aakalesthundi :-)

Aruna
Hi Sailu, I tried your idli-poDi recipe today and it looks and tastes great! As you mentioned rightly, there are so many varieties of this poDi. I make the poDi with lot more corriander seeds and hing (inguva) following my mom's recipe, But, I always
wanted to make and eat something like this. Thanks for sharing. Your idlies look delcious too:)
alka
I have tried making idlis atleast 100 times,but mine never comes out so white and fluffy....Hmm will hunt your blog for the secret of making so perfect idlis.. Podi looks so tempting too...i m always at loss of words and just keep gazing at lovely pics here
shibani
My mil always make it and we love this.Thanks for sharing such a nice recipe.Loved to see the fluffy idlis
Asha
Looks beautiful, perfect Idlis and Chutney pudi too. Wish my family eats those podis, I always have to make gravy or chutney with Idlis or dosas. I will be on break, see you when I come back. Take care!:)
Jayasree
liked your version of karam podi. Shall try this for a change
Srivalli
looks great!..can have this with chapati too..:)

notyet100
podi looks good,,,thanks for sharin,..and ya idli looks yummy tooo.
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Kandi Podi Lentils-Spice Blend

139 14 share1
The very thought of home ground spice mix aka podi warms my appetite not to mention the aroma that emanates my kitchen during it preparation. Podis or spiced powders/blends are an essential part of South Indian cuisine with each home having their own versions of preparing it. We in Andhra share a fondness for our podis and I know of homes who eat podi each and every day, be it breakfast, lunch or dinner. I grew up in a household where podis and pickles were an integral part of our daily meals and not having a jar of pickle or a bottle of podi on the dining table was a rarity. Podis come to our rescue on days when we are rushed up for time or run out of vegetables.
A flavorsome, protein-packed, lentil-spice blend is Kandi Podi, a classic Andhra recipe. Tur dal and channa dal are slow, dry roasted along with red chillis and cumin seeds and finely ground to a coarse powder and finished off with asafoetida and salt. An absolute delight to the senses, almost addictive, Kandi Podi is usually eaten, mixed with white rice and a drizzle of ghee.
Kandi Podi Recipe source: Amma Prep & Cooking: 20 mts Cuisine: Andhra .
Ingredients:
1 small cup kandi pappu/red gram/tur dal 1 small cup senaga pappu/bengal gram/channa dal 1 1/4 tsps cumin seeds 7-8 dried red chillis (adjust) 15 curry leaves (optional) 1/2 tsp asafoetida salt to taste 1 tsp oil 1 Heat a heavy bottomed vessel and add both the dals and slowly, dry roast on low to medium heat stirring constantly till they turn red. Dont burn them. Remove from pan and keep aside.
2 In the same vessel, add the cumin seeds and toss them on medium heat for 2-3 mts. Remove from pan and keep aside. 3 Next drizzle some oil in the vessel, add the dry red chillis and curry leaves and stir fry for 3-4 mts. Remove and cool. 4 Once cool, grind all the ingredients to a slightly coarse or a rough texture. Add salt to taste and asafoetida and combine. Store in an airtight container. 6 Serve hot with white steamed rice and a dollop of ghee.
Note: You can increase or decrease the red chillis according to your spice level. Curry leaves is optional. The podi should not be ground to a fine powder but be slightly coarse.
Kandi Podi Lentils-Spice Blend Recipe

The very thought of home ground spice mix aka podi warms my appetite not to mention the aroma that emanates my kitchen during it preparation.
Podis or spiced powders/blends are an essential part of South Indian cuisine with each home having their own versions of preparing it. We in Andhra share a fondness for our [...]
All images and content on Sailu's Kitchen are copyright protected | Please Ask First Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email Enter your email address:
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By Sailu Mar 6th, 2008 Category: All Recipes, Andhra Recipes, Indian Lentil Recipes, Podi Recipes
2. Banana Milkshake
3. Egg Sandwich
5. Bhutta ~ Corn on the Cob

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Vasu
Sailu, can you tell me if yiu're using dry curry leaves or fresh ones?
o o o o o Like Reply 4 months ago 1 Like
preethi
Sailu, all of ur recipes r really fantastic. Thanks a lot..

Sujatha
Dear Sailu, I love kandi podi with a passion :-)I can have it days on a end for lunch and dinner without once complaining about lack of variety. Combinations for me would mean kandi podi mixed with fresh avakai and gingely oil. Another such combo would be kandi podi with Gongura pacchadi and peanut oil :-) hmmm I can feel my taste buds tingling already What my mom does for our family secret kandi podi is adding a handful each of minappappu(URAD) and pesarapappu(Moong Dhuli) also and she believes in roasting all the dals separately as they roast more evenly.
Looking forward to more such memorable recipes. Friends please visit my website and encourage me as well as I have started out recently. Cheers! Sujatha
sahaja
Sailaja garu, All the recepies are very homely with out any confusing ingredients. Pics are making clear what exactly the item is. Thanks for ur site!
arundati
dear sailu...i call podi "little heaps of dynamite" ...i can eat a whole meal with just podi, neyyi and annam!! i posted one long ago...check it out when you have the time... http://arundati.wordpress.com/...
i made gutti vankaya from your blog a few weeks ago...unfortunately it got eaten before i could take a pic...i will make it again cos i want to post it!! cheers!!
sylvia
hey, just curious, how long can the dish last for? can it be stored for a bit of time? looks delicious.
It can be stored for a few months, Sylvia, at least 2-3 months. Ensure you keep it at a moisture free area and store in an air tight container.
Zlamushka
I love the podi. What a lovely dish. I am always out there looking for more. Do they make porridge out of the podi in Andhra, too?
Menu Today
Hi Sailu, Nice presentation of paruppu podi.Special Podi of Andhra. thanks for sharing,
Ramki
Hi Sailu , I've blogged your Podi as a model recipe in the 1001 Podi cookbook at http://ramkicooks.blogspot.com /Thanks for the detailed recipe Ramki
Latha
Looks good Sailu. I usually add few black pepper too! I'm hungry now.
musical
Yes, you said it, podi with ghee on rice is absolutely blissful! The pictures with all the raw ingredient is so alive and brilliant!
fara
Dear sailu, What lovely pictures on your website. One better than the other. Can't imagine how you managed to turn an ordinary powder in your household to look so exotic enough for many of us wanting to try this out.Tantalising !!
Purnima
Sailu, this is pretty good version of podi, the version we have has rice and pepper!Thanks so much for sharing!!
saswati
wow sailaja your snaps made me drool like anything.I love andhra food and i am going to try from your blog posts:)
asha
lovely - will try this

Jayasree
I love rice with podi of any kind. Amma makes this with toor dal. Shall try ur version. Your pic is so tempting that I am going to make it today. Thanks for your recipe.
Mrudula
Hi Sailu, The pictures are awesome in ur website.. the pics and the way u explain a recipe encourages us to try... Can you also post the recipe of the veggie curry on the plate.. That looks Yummy too... Thanks in Advance!!! Mrudula...
Rathna
Hi Sailu, You have got a wonderful website. I love your pictures. It's very appetizing. Kandhi podi is my favorite.We eat it with rice and avakayya. Yum ! I'm definetly going to try your version.
Sukanya
Hi Sailu...This is my fav....I really want to try it out.... Mouthwatering one...Love it...

tastypalettes
When dining in AP, I noticed, many restaurants served a podi with avakkai, rice and ghee. I was totally hooked. If this is that podi, I am making this at home right away.
Mythreyee
Got to try this one. Very handy powder for a quick lunch.
usha
Got to try this version. At home my Amma used to make this podi only with toor dal,cumin,salt and red chillies. Thank you Sailaja garu.
Raaga
I love this... a store bought version had garlic which I didn't like. I'm thinking of making this today... I hope to. :-) Thanks Also, can you please add the AFAM even I'm hosting to the events listing? http://chefatwork.blogspot.com...


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Erra Karam Masala Dosa

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The ever versatile masala dosa in all its variations and myraid fillings is a meal by itself. Erra kaaram masala dosa is basically one of the incarnations of the masala dosa. A popular Andhra tiffin item, this dosa differs from the mysore masala dosa in terms of the filling. Mysore masala dosa is smeared with a red chilli-garlic chutney, served with some white butter and potato masala.
Erra kaaram aka ulli kaaram masala dosa uses a red chutney made from onion, garlic and red chillis (ulli kaaram), spiced roasted chickpeas podi which is liberally sprinkled followed by the potato masala, giving it a distinctive fiery flavor.
Pappulu Podi Recipe Prep & Cooking: 3 mts Cuisine: Andhra .

Ingredients:
1/4 cup roasted split chickpeas/dalia/putnala pappu/bhuna chana 1/4 tsp cumin seeds 1 crushed garlic flake (optional) 2 dry red chillis (de-seeded) 1 tsp dry coconut pwd (optional) salt to taste 1 Grind all the above ingredients to a fine powder and store in an airtight container. 2 Serve with rice and ghee, sprinkle over idlis with a dollop of ghee or sprinkle some of this podi over stir fry dishes like beans/capsicum. Erra Kaaram Recipe Prep & Cooking: 6-8 mts Cuisine: Andhra .
Ingredients:
1 large onion, sliced 3 garlic flakes crushed 1 tsp tamarind paste 4 dry red chillis, de-seeded 1 tsp oil salt to taste 1 Heat oil in a vessel. Add the onions, red chillis and garlic flakes and saute for 3 mts. Remove and cool. 2 Grind the sauteed mixture along with tamarind paste and salt to a fine paste. Potato Masala Recipe Prep & Cooking: 15 mts Cuisine: Andhra .
Ingredients:
2 boiled potatoes 1 onion, finely sliced 2 green chillis, slit length wise 1/4 tsp grated ginger 12-15 curry leaves 1/2 tsp mustard seeds big pinch turmeric pwd salt to taste 1 Heat oil in a vessel. Add the mustard seeds and let them pop. Add the curry leaves, green chillis, ginger and onions and saute for 2 mts. Add turmeric pwd. 2 Slightly mash the potatoes and add to the onions and saute further for another 2 mts. Add salt and sprinkle 2-3 tbsps of water. Cover and cook on low heat for a minute. Turn off heat. How to prepare masala dosa batter Pour a ladleful of dosa batter in the centre of the hot tava and spread the batter with the back of the ladle to form a thin circle. Drizzle oil along the edges of dosa and let it cook on medium heat for 2-3 mts. Now take a tbsp of the erra kaaram and spread with a spatula all over the open side of the dosa. Next spread a tsp of melted butter all over. Now sprinkle
some of the pappulu podi all over the dosa and finally spread potato masala. Dont flip the dosa. Just fold over and serve hot.
Note: Potato masala is optional as the dosa tastes great with just erra kaaram and pappulu podi.
Erra Karam Masala Dosa Recipe

The ever versatile masala dosa in all its variations and myraid fillings is a meal by itself. Erra kaaram masala dosa is basically one of the incarnations of the masala dosa. A popular Andhra tiffin item, this dosa differs from the mysore masala dosa in terms of the filling. Mysore masala dosa is smeared with [...]
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By Sailu May 11th, 2007 Category: All Recipes, Andhra Recipes, Chaat Recipes, Indian Breakfast Recipes, Indian Chutney Recipes - Pachadi, Podi Recipes
5. Spinach Sandwich

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swapna
hi,
yummy really i love it....i am from kerala we don't get spicy items like erra karam, karam dosa an all but i ll make it from my home itself..thanks a lot for dis wonderful dosa
o o o o o Like Reply 1 year ago 1 Like
Abblgm
hi.. like that dish.. we will try .. let we prepair and eat.. iam fro rayalaseema.. abblgm@sify.com
o o o o o Like Reply 9 months ago in reply to swapna
zuzu
Please don't smear the potato all over the dosa. :(

o o o o Like Reply 1 week ago
neelima
hai, thanks for giving nice recipe i want paneer butter masala recipe sailu
swetha
hi, ur all receipes r gud, but if u dont mind i have something to say about errakaram pachadi. the onions, chilles are not sauteed before grinding, but after grinding only they are sauteed in oil or ghee, my grandma used to do it, plz dont mind, for mentioning this, sorry. Please do not apologize. Appreciate your inputs very much.
Swathi
Hi Sailu, Errakaram dosa recipe is nice, it is famous in our rayalaseema area. Once upon a time, I have seen hotel dosa recipe in your blog. I could not find it now. Can you please pass on that link to me again? Here's the link to Masala Dosa Recipe.
o Like
o o o
Reply 3 years ago
Abblgm
hi.. once we try .. you make that we will eat

o o o o o Like Reply 9 months ago in reply to Swathi
vijaya lakshmi
i like this very much.thank u for giving such a nice recipe.

SandhyaRaj
Hi, Iam very happy to see Andhra Recipes. Very nice pics and very clear also it is realy making me feel hungry. Great Job. Thank you very much for such a wounderful recipes.........
priya
hamsa on July 17th, 2008 at 6:49 pm: blogs.ibibo.com/SireeshasBlog/... check this link sailu ji, I think both are same Yes, its the same, but this entry was posted in May 2007 whereas on siressha's blog, the date is august 2007, so it's upto you to figure it out!!!! Thanks for informing me, Priya.
divya
your web site is so good but try to add some other cooking recepies of andhra & varieties too
G.K.Manimala
Its a very nice picture and it also make me feel hungry and am sure it is nice to taste.
o o o o
Nisha
Shubha I amcurious to try your hotel style dosa trick but when you say 3 equal portion of besan sooji and maida how much is one portion ... please explain thanks
hamsa
http://blogs.ibibo.com/Sireesh... check this link sailu ji, I think both are same
gowri
Hi sailu, What beautiful photographs. simply superb. Great job.
o o o o
madhavi
Hi sailu, Its timepass daily to look at your recipes,we try errakaram with tomota it will be awesome today i will try with tmaraind. Beposting new recipes frequently sailu. Good Day
Srilu
HI, this is a great recipe. For the erra karam, when in India my mom used to make it raw. I tried it the same way but it was bitter. Do you have any suggestions about how to make it without the bitterness. I will try your way i.e by cooking the onions and then putting in the mixie. Please do suggest if you know about anything else that can be done. Thanks.
sudha
Hi sailu garu, Ur erra karam dosa looks yummy. am gonna try it too. i really liked ur site visited it for the first time but am going to b a regular visitor from now. All the best
Chandrakaipa
I remember seeing this receipe on your website a while ago. And today I wanted to make that errakaram, so went back and browsed. I think it s a delicious recipe, and I am going to make both the podi and errakaram for my dosa batter. Thank you in advance sailu. Keep updating your site, I like all your recipes.
Malathi
Hi Sailu garu, Thank you very much for posting this. I never thought it is possible to make something at home which gives same taste as hotel. I always thought I need to go to India to have this dosa. I made it over the weekend for dinner. It came out fab and very tasty. My husband just loved it. I made tomato pachadi form your recipes to serve with dosa. It was too good. Thanks Shubha garu. I followed your suggestion and it exactly came out like hotel dosa (Both looks and taste wise).
o Like
o o o
Reply 5 years ago
sona
i know different types of erra karam.i tried ur version and it was very tasty.thank u.
Padmalata
I always add karam to all my plain dosas, but that has tomotoes in it. Your version of erra karam masala dosa is really superb, gonna try it very soon. Hey juz wanted to tell you that am basically from Vizag(native), which part in vizag do u live?
swapna
hi sailu dosa is looking yummy!!colorful too.

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5 years ago
Sharmi
Awesome recipe and pics Sailu! Loved the recipe of pappu podi too. dont we need tomato for erra karam? Usually we don't add tomato, Sharmi.
Sukanya
Nice dosa...It is so colourful.....Looks YUM!...Mouthwatering one..I love it a lot.

Rosa
Your dosa dish looks wonderful and very neat! An appetizing recipe...
Menu Today
Hi Sailu, Nice looking Andhra Style Masala Dosa. Will try some time. Thanks for sharing.
roopa
wonderfull looking masala dosa! All time favorite dosas our sunday brunch!
Rama.
Wow, sailu..I remember eating at my SIL's place whom is from Cuddapah. The way she would prepare or at any Andhra's house, the person should take a nap after having this combo., such a heavy item, isnt it? Soon, will try and give my FB.
Reena
Masala dosa is my all time favorite. We have something with urad dal and fenugreeks which resembles pappulu podi.
laxmi
Hi Sailu garu, Nice dosa and filling recipes. I never heard of erra karam dosa. I have a request to ask u that your blog is so good but I can't find a recipe for potato kurma instantly by searching only aloo. So consider this as a feed back and can u provide some thumb nail gallery or divide the categories according to the vegetable so it will be easy to search. You have a wonderful blolg. I everyday come to look for some recipes. Please consider my point so it will be easy to search for a recipe. Thanks for the feedback, Laxmi. Appreciate it. Am working on the categories and thumbnail gallery and hopefully you should be able to view them in a few weeks.
sreelu
Sailu, Looks mouthwatering, I love erra karam too. Chala chala bagundi dosa Happy Mothers day to you
Revathi
Sailu U have no idea how happy ravi will be seeing this recipe. He has been asking this for a loooonnggg time I had no idea how to do it. I will try it soon and let u know o o o o Like Reply 5 years ago
Pavani
DELICIOUS looking dosa Sailu. Will definitely try your combo next time. Have a very Happy Mothers Day.
anusharaji
erra karam antene noru oorutundi luv the dosa :)

musical
Erra karam dosa looks tempting, Sailu. I have some dosa batter left, will try this over the weekend. I love the fiery hot taste :).
bee
i've tried many onion chutney recipes, and didn't like any. will try yours.
sandeepa
Why don't they have it at the Dosa places here :( I love Masala Dosa and this I would love to have, no doubt.
Shubha
oh! I forgot to give you one more tip To the potato masala ... add little water and when it boils, add a table spoon of besan, mix and let it cook completely. We call it pally and it really tastes awesome esp. with erra karam dosa. I've become a big fan of your site and mahanandi.
Shubha
Sailu , Fantastic! Erra karam masala dosa ... I really miss it here in VA. Your dosa looks fabulous and my 10 cents suggestion to you. To make dosa crispy both look wise (mild red color) and taste wise, add 3 equal portions (guppedu to the batter which is enough for 3 people) of sooji, besan and maida to the dosa batter along with a table spoon of sugar and leave it overnight (or atleast 2 hrs). Next day, make dosa with this batter and it tastes like we are eating dosa in the hotel.....thats why we call it Hotel dosa in our house. Hope you like it.
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5 years ago
Asha
Gorgeous looking Dosa Sailu,who doesn't like it?! Happy Mother's day to you,have fun:))
Shruti
Hi dear, saw ur site at blog street, so thought of visiting... Its nice foodi place here...All mouth watering dishes.. Take care..


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Nuvvulu Podi Spiced Sesame Seeds Powder

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Birthday celebrations, festivities, vacation and my sons first assessement at school, yes, his first exam..:) have kept me busy and away from blogging. It has been a very long break and an enjoyable one, but I missed visiting my favorite food blogs and participating in some wonderful full-filled food events. Now that Im back, I sure will be spending more time catching up with the latest in the food blogosphere. One of my regular visitors requested me to post more podi recipes like Kariveppakku Podi(curry leaves spiced powder). So, today I am posting one of my favorite podi recipes called Nuvvullu Podi or Sesame seeds spiced powder. This podi is prepared with white sesame seeds, lentils, garlic and spices which are roasted and ground to a coarse powder giving it an irresistable, aromatic addictive flavor.
Seasame seeds are used in a variety of Andhra vegetarian preparations like Pulihora,Nuvvulu Annam, Paala Undrallu, Nuvvu pettina gutti vankaya kura( stuffed brinjal curry) to name a few. Nuvvulu or seasame seeds give a distinctive flavor to the dish being prepared.
There is something very addictive about nuvvulu or seasame seeds which is rich in protein and highly nutritious. Though not aromatic, when ground with other spices like toasted dry red chillis, garlic, coriander seeds, cumin seeds and lentils, the earthy, nutty flavor of seasame seeds overpowers the flavor of the remaining spices. The mingling of flavors is simply irresistable, making it one of my favorites podis. A musthave podi in my pantry!!
Nuvvullu Podi Spiced Sesame Seeds Powder Recipe Recipe source: Adapted from Kanthammas Cook Book
Prep & Cooking: 25 mts Cuisine: Andhra .

Ingredients:
2 cups white seasame seeds 1/2 cup senaga pappu (bengal gram) 1/2 cup minappa pappu (split black gram dal) 1 tbsp cumin seeds 2 tbsps coriander seeds 6-7 dried red chillis 8-10 crushed garlic pods salt to taste 1 tbsp oil 1 Add a tbsp of oil in a pan and add the Bengal gram and split black gram dal and fry them on medium heat till they turn red. Dont burn them. Keep tossing them around continuosly. Remove from pan and keep aside to cool. 2 In the same pan add the cumin and coriander seeds and toss them on medium heat till they turn brown..approx 2-3 mts. Remove from pan and keep aside. 3 In the same pan add the dry chillis and toss them for 2 mts. Remove and keep aside to cool. 4 Now add the seasame seeds and toss them till they are crisp and roasted. Keep tossing them till they turn a light brown color (if necessary add a tsp of oil before roasting the sesame seeds). Turn off heat and cool all the roasted ingredients. 5 Once cool, grind the dals first (grind them coarse), followed by coriander, cumin seeds and red chillis and grind again. Remove and keep aside to cool. 6 Now add seasame seeds and garlic pods and grind for three to five seconds only (it should not form like a ball or paste) to make a coarse powder. Mix it with the earlier coarsely ground spices and salt. Store in an air-tight container. 7 Serve hot with white steamed rice and ghee.
Note: You can increase or decrease the red chillis according to your spice level. Garlic is optional and can be omitted. Make sure you cool all the ingredients before grinding.
Nuvvulu Podi Spiced Sesame Seeds Powder Recipe

Birthday celebrations, festivities, vacation and my sons first assessement at school, yes, his first exam..:) have kept me busy and away from blogging. It has been a very long break and an enjoyable one, but I missed visiting my favorite food blogs and participating in some wonderful full-filled food events. Now that Im back, I [...]
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By Sailu Oct 31st, 2006 Category: All Recipes, Andhra Recipes, Podi Recipes
2. Watermelon Lemonade
4. Spinach Sandwich
5. Double Layer Vegetable Sandwich

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Syam
HI Sailu, Thank you for nice & easy recipe with rich intuitions. Keep posting varieties of food flavours.
Supriya Deshpande
Hi there, I am Supriya(newly married), a die hard fan of Andhra food and so your blog's too. Currently I am in bangalore and visiting Andhra resto regularly becouse i tried to prepare pappu n i failed to get 'same' taste. The most tasety thing is chatany (they call it chatany), a preparation of gram dal +tamrin + tomato + red chilly plus minus something it will be sour and tangy in taste. PLZ PLZ share the recipe. Egerly waiting For ur reply
Thx in advance..... tata

Bharti
....I actually tried this recipe a couple of weeks ago but it fits in perfectly with Nupur's theme of Less is More. I discovered Sailu's blog a few months ago and since then have been quite hooked on to it........ http://veggiefoodist.blogspot....
Bharti
Thanks Sailu. Sounds like the texture is fine then and I didn't use garlic either. My FIL arrives today, I'm sure he'll love it.
Bharti
Hi Sailu I tried out this recipe yesterday. It tastes delicious. But I wanted to ask you (a little late), does one need to soak the dals before roasting them? My podi is a little crunchy. Is that how the texture is supposed to be? I have never tried it before so I don't know what the texture is supposed to be. Also, if you add the garlic to it, doesn't it go bad if stored in the pantry? Bharti, you don't have to soak the dals. Grind the dals and other spices to a fine coarse (it shouldn't be a fine pwd, it should be just short of a fine pwd). Then add the sesame seeds and grind for 4-5 seconds. Its supposed to be crunchy. Garlic is optional in this recipe. I usually don't add garlic. The original recipe called for it. You will have to refrigerate it, if you add garlic and you want to store it for a longer period of time.
Mesfer
Thank it is great information I will try it later.

Jyothsna
Hi Shailu, I usually dont make these podis cause I think they dont taste good without ghee. My diet doesn't allow me to eat ghee. But today I tried this podi and it was
fantastic even without ghee. Thanks very much shailu. I just love ur recipes. Trust me my day doesn't end without checking ur website for new receipes. Thankq
Pavani
Hi Sailu, Wow!! i got surprised for a min when i looked at this site. I am from andhra.......nice work! please post some more good recipes.............
Mahesh Thota
Hi Sailu, This is the first time i am visiting your website but have got some awesome recipes. I am a chef but have shifted out from hotel industry and right now working as Team Leader with a Call Center company in Bangalore. I really liked these recipes and infact they have brought back the chef in me...SO am going to try these recipes for sure tomorrow itself......THANKS ALOT....
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5 years ago
kiran
hi sailu, i have been visiting ur site since last one month.i find it very attractive with colourful photos and the step by step detailed explanation makes it easy to understand and follow.the recipes given in this have helped me a lot.i appreciate ur good job.keep it up.
Nav
Sailu, Very excited to see you back. I missed reading your blog all these days. Will be looking forward for some great posts from you. Cheers, Nav I missed blog trotting too and have a lot to catch up on..:):)
Radha
Hi Sailu, Good to see you back.Was badly missing your recipes. Nice Podi recipe. Yes, feels good to be back..:):)
Linda
Hi Sailu, happy to see you back. Looking forward to more of your delicious recipes! :) Yes, Linda, I missed you all and feels really nice to be back to the wonderful world of food blogging.
Deepika
Hi Sailu! Your website has been a great inspiration for someone like me who didnt like to cook. I have tried quite a few recipes from your site and my husband is all praises for me . Thanks to you that I finally look forward to cook something good. Hope to see a lot of podis and pachadis from you.
I'm so happy to hear that my blog could inspire you to cook..:):). Yes, I hope to blog more pachadis and podis, Deepika.
Lakshmiammal
Hi Sailaja, It is wonderful to have you back. Your site is so welcoming with the music. I have heard of your site from Indira's Mahanandi and first time I am hearing your podcast. Gr8 job! Thanks for dropping by, Lakshmiammal and I'm glad you like the music and podcast..:):)
meena kandlakuti
Sailu, thanks for this podi..I was thinking abt some thing to do with nuvvulu..thanks for one more podi.and nice to see you back. You will love this podi for sure, Meena.
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5 years ago
mandira
Welcome back Sailu, you were missed. The milaga podi sounds delicious! Its delicious, Mandira.
nalini
Hi Shailaja, This recipe sounds very similar the milaga podi or chutney podi which my mom makes except for the garlic and the coriander seeds. It looks really spicy and tasty. Thanks also for visiting my blog. I had tried many delicious recipes from your collections and now will have an opportunity to post them in my blog soon.:-) Thanks, Nalini Nice to hear you tried out the recipes, Nalini.
shilpa
Welcome back Sailu. Good to see you back. Hope to see regular updates from u.... Thank you, Shilpa.
Trupti
Really nice site you have here.....Thanks for the recipe! Cheers,Trupti Thank you, Trupti.
Krithika
Really missed your posts. Podi mixed with rice looks delicious ! Thanks for sharing Your welcome, Krithika.
RP
Where were you sailu? I have been checking every once in a while to see if you have posted something new. Welcome back! Sesame powder looks great. Thank you, RP.
MenuToday
Hi Sailu, Welcome back. Belated Diwali wishes.. Your version looks little different. It looks colourful. Thanks for sharing. Thank you and hope you had a wonderful Diwali.
Diane
I've just discovered podis and have been enjoying them with rice/ghee. I make a simplified version of this, but yours looks much tastier! Please advise though - how long can you store these for?
Diane, this podi tastes best upto 2-3 weeks from preparation. You can store it in the fridge for 6-8 weeks.
Manju Bansal
Your photography is superb!! Awaiting for more stuff!! Thank you, Manju.
Priya
Great to have you back Sailu ! And a wonderful comeback recipe too. My roomie's mom makes yummy nuvvupodi and any one who goes to Hyd in the group has to set aside space for a packet of these :-D. Will try your recipe and see if I can match that taste and surprise my roomie :-) Its great to be back, Priya. Have a lot to catch up on. Try it and your roomie is going to be floored for sure..:):)
Latha
So glad to see you posting again! You were missed! Nice recipe too. Thank you, Latha.
Mythili
Sailu, So good to see you back. Hope you had a blast. The podi sounds great. Btw, how many days do you think will it last without going bad? Cheers I sure enjoyed my break, Mythili..:):). Upto 3 weeks, its tastes and smells fresh.
lakshmi
welcome back Sailu. Thank you, Lakshmi.

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Asha
Welcome back! Spice mix looks excellent and hope you don't go away again!!:)) Happy Halloween! Happy Halloween, Asha!
supriya
the podcast is an excellent idea! I'm glad you like the idea..:)
Jayashree
What lovely pics.....this podi is new to me...haven't tried it before. Try it, Jayashree, you'll love it for sure.
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ilva
I'm happy you're back! I've missed you! I missed you all too, Ilva. I have to catch up with your awesome pictures..:):)
Jayashree
Hi Sailu !! Its good to see you back , I have been visiting your site lately ,and I have liked the recipes here infact kind of glued to them ...hope you had a nice time during festivals , looking forward to more yummy recipes from you ....again WELCOME BACK ..... Thank your for your warm welcome, Jayashree. I am on my way to your food blog, welcome to the food blogging world..:):)
Padmaja
Hi sailu, Was waiting for ur new recipes and glad to see this one as its my favourite!! I love to have it with ghee and avakaya pickle!! yum yum!!! thankz for sharing with us!! Your most welcome, Padmaja. One of my most fav podis too..:)
Latha
Hi Sailu, Welcome Back! I truly missed your wonderful recipes and delectable pictures. Hope you had a good time off blogging and a wonderful Diwali. Will try your Nuvvula podi soon. I love podis and rice. So much that I avoiding making them or bringing them back home from India because with those in my pantry I end up etaing more rice than wanted :-) But this is a must try. Will let u know ;-) Cheers Latha Thank you so much for your warm welcome, Latha. I had a wonderful long blogging break and feels great to come back. Yes, Latha, I end up eating more than required too..:):)
Praveena
Hi Sailu, Welcome back and Deepavali Shubhakankshalu. Glad to see you had a good break and we missed you at the blogsphere. And what a comeback! A good source of calcium and podis are great to store in the cupboard when you can't be bothered making anything except rice! :) I missed you all too, Praveena. Thank you for your Diwali wishes and hope your diwali was great, I'm sure it was..:) Yes, your right, just prepare rice and with podi you have a complete meal.
Nandita
Hey Sailu, I have been wondering why the silence on your blog...and happy to see something new today...hope you enjoyed diwali! I love sesame seeds too, will try making this podi soon Warm regards N Its great to be back, Nandita and yes, we had a wonderful diwali. Btw, I loved your Diwali blogging series, simply awesome.
Jaya Sharath
Hi Sailu, Whenever i grind roasted seasame seeds, it turns oily. Could you please let me know the correct method? Thanks Jaya
Sailu
Cool the sesame seeds and do not blend for long, just few secs, stop and again blend for 2-3 secs.
o o o o o Like Reply 2 years ago in reply to Jaya Sharath


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Karivepaaku Podi Spiced Curry Leaves Powder

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To us South Indians, our everyday traditional food is incomplete with a podi (spice pwd) and its an an essential food item on the dining table, be it for breakfast or lunch. When one is hard pressed for time and you
need fix a quick lunch, all you need to prepare is some steamed rice, and with clarified ghee/oil and podi, appadam/papad as a side, you have a complete meal.
Aromatic, protein rich and nutritious, podis are not high in calories and can be stored for a few weeks in air tight containers.
Todays recipe is curry leaves spiced powder called Karivepaaku Podi or Karepaaku Podi, made from curry leaves, lentils and spices which are roasted and ground to a coarse powder with tamarind giving it an aromatic, earthy, tangy flavor.
Take a spoonful of the prepared podi and mix it with hot steamed rice and ghee and one bite into a mudda (ball) of this mixed rice, you are assured of a trip to heaven. The appetising aromatic meal of home ground karivepaku podi with rice and ghee is extremely addictive and I always go for another serving of it..:).
Karivepaaku Podi Recipe source: Adapted from Kanthammas Cook Book Prep & Cooking: 20 mts Cuisine: South Indian .
Ingredients:
2 cups curry leaves, picked, washed and dried 4 tbsps senaga pappu (bengal gram) 2 tbsps minappa pappu (split black gram dal) 1 tbsp cumin seeds 1 1/2 tbsps coriander seeds 6-7 dried red chillis 1 small lemon sized tamarind
salt to taste 1 1/2 tbsp oil 1 Add a tbsp of oil in a pan and add the Bengal gram and split black gram dal and fry them on medium heat till they turn red. Dont burn them. Keep tossing them around continuosly. Remove from pan and keep aside. 2 In the same pan add the cumin and coriander seeds and toss them on medium heat till they turn brown..approx 2-3 mts. Remove from pan and keep aside. 3 In the same pan add the dry chillis and toss them about for 2 mts. Remove and keep aside. 4 Now add a tsp of oil and add the curry leaves and toss them about till they are crisp and roasted. Keep tossing them about while roasting the leaves. Turn off heat and cool all the roasted ingredients. 5 Once cool, grind the dals first (grind them coarse), followed by coriander, cumin seeds and red chillis and grind again. 6 Now add tamarind ball and grind. Remove and keep aside. 7 Now add the curry leaves and grind to make a powder (remember all the ingredients should be cool before grinding). Mix it with the coarsely ground spices and salt and store in an air tight container. 8 Serve hot with white steamed rice and ghee.
Note: You can increase or decrease the red chillis according to your spice level. For a deeper curry leaf flavor you can increase the quantity of curry leaves by half a cup. You must ensure that the leaves are dried, well roasted and cooled before grinding to make a coarse powder. You can even add a bit of jaggery for that slight hint of sweetness.
Karivepaaku Podi Spiced Curry Leaves Powder Recipe

To us South Indians, our everyday traditional food is incomplete with a podi (spice pwd) and its an an essential food item on the dining table, be it for breakfast or lunch. When one is hard pressed for time and you need fix a quick lunch, all you need to prepare is some steamed rice, [...]
All images and content on Sailu's Kitchen are copyright protected | Please Ask First Tagged as: curry_leaves , podi , vegan_recipe Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email Enter your email address:
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By Sailu Aug 26th, 2006 Category: All Recipes, Andhra Recipes, Green Leafy Vegetables,Indian Vegan Recipes, Indian Vegetarian Recipes, Podi Recipes, South Indian Recipes
3. Poori Bhaji

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Gayathri
Tried this podi today. It came out really very well and tastes really good.. Thank u so much
bujji
Wow sailu garu....i visit your blog regularly but first time i've seen this recipe though luks like u posted it much earlier.this podi truly awesome [grandma is an expert!].... me n my hubby love it.always have it sent to me when someone arrives but it never seems to last!now that i have the recipe shall definitely try!!
rama
hai....my mom makes this podi....and till today ...she prepares and sends me.but today i tried this one...and it came out very well...and tastes like my mom's.thank u somuch.. rama
o o o o Like Reply 1 month ago
Aparna Reddy
hello sailu gaaru, ellipaya karam ela cheyalo cheptaraa plz

Afsarj1
hi Sailu...I just tried your karivepakau karam podi.. OMG..thats awesome. Thank you so much. i never thought in my life that i could make this. Huuuu...I dont need to borrow this from anyone anymore....
nepoleon reddy
hi sailaja garu, thanq v much for your prompt reply when i had asked about mixture of poppy seeds. now i have another doubt. i had gone through the process of preparing karvepaku podi but i aborted with one dilema. i had a doubt that tamarind might get stuck in the jar blades while crushing. is it really mandatory to add tamarind in this podi. awaiting for your reply madam.
Neetha
Hi Sailu, I tried the Kariveepudu podi. It is simply awesome. I had it with dosa and rice.. and my hubby just loved it.. :) Thank you very much for this wonderful recipe.. Neetha
Neetha
Hi Sailu, Tried the Kariveepudu Podi.. it was awesome.. some simple ingredients and the podi was very very good.. I couldnt stop eating it with hot rice... My husband also liked it very much.. Thanks for sharing such a wonderful recipes.. I went through other recipes, will try it one by one :)
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Anu
Hello Sailu, Your recipe for "karivepaku podu" looks tempting enough to be eaten straight out of the website. Alas! this is not possible. Will make it for dinner today. Thank you for sharing the recipe. Anu
rao
Saila garu, Can you please post a recipe for Vamu Podi ? This is extremly helpful when mixed with plain rice, for children who need to eat something, but can't hold it due to stomach virus or flu. Thank you very much. rao
PG
a lovely reipe, noted. If I post it on my blog, will inform you. Thanks a lot!
Cynthia
This recipe is definitely a keeper.

Prasanthi
Hi Sailu, Wonderful recipe. It tastes too good. I Can't wait to try your other recipes.
santhi
hi sailu..... thanks for the detailed recipe of karivepaku podi.....once i tried but
measurements were not proper .....so this time i'm sure of wonderful karivepakupodi
Altoid
Tried this and have a batch stored. Tastes awesome, smells flavorful and heavenly. Been using it at every meal, be it with idlis for breakfast, with rotis at lunch or with rice for dinner. Thanks for posting the recipe -altoid
sudheera
hi sailaja, i have tried karivepaku podi with slight modification. i have added garlic cloves(5 or 6). hmmmmm, its excellent. thanks a lot to u.
mangalavedanth
Hi Shailu, i tried your curry leaves powder for the first time it came out very well......thanks a lot for the same
Nischala.c
HUH!!!! Photographs are really tempting yaar :) Its taking me to my Mom's kitchen, I mean they are reminding me my childhood days where food would be ready on the table with a yummy look & flavour Thank you Sailuji! I wish I can meet you & give you a warm hug for great help and encouraging all of us to cook our traditional food for our kids. Well , I stay in Abu Dhabi and struggling to get that original taste even with my cooking or say at South Indian Restaurants :( All I can say is its just wonderful yaar. Thank you once again!!! :)
Chinnu
Hi, May God give u long life...
Thanks for the nice recipes...

SHree
Hi Sailu, Really, I like this karivepaku podi a lot. Steam rice with karivepaku podi and ghee takes us to heaven... hmmmm...YUMMYYYYY... Thanks for the nice photographs...
priyadilip
Hi.. Passing by your site 2nd or third time... i loved the pic of paneer butter masala.. Looks like u have a pot of karimpaaku plant in your home.. how did u do it? did u buy it outside or u got seeds from india and planted in the pot? please let me know... thanks.. Priya dilip Priya, I live in Vizag, India.
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o o
5 years ago
I realize this is a late comment, but just came over here through Mahanandi's search engine, when I was curious if others had blogged about Karepaak powder...!! Yours is slightly different than what I posted - I too love to eat it with rice and ghee - it is *the* best :)
K.Jayanthi
I have seen your column and happy to find out for preparations. I would like to know how to make Karapodi powder. Pls send your reply to my mail.
preethi
hi,i like this podi very much infact all podis.

sridevi
thank u for the recipe. ilike this podi and infact my huband and son too. keep posting good recipes.
Anuradha
hi shailu, My name is anuradha.I am living in ireland.Here i miss andhra food a lot.Thanx for all your recepies and ur ur effort in showing us the pictures.YOU r wonderfull.Thank uu soo much.Shailu can u post a powder called karapodi,which we generally used with idli and ghee.I am looking for the spice powder from many days and will be greatfull if u post it for me. Thanks in advance annu
Jaya
Excellent recipe! I really want to try it. But what do you mean by a ball of tamarind? How much tamarind is it? Can we use the extract too?
I meant a small lemon sized ball of tamarind, Jaya. I havent tried using extract.
Prathibha
Hi Sailu, I have tried this karivepaaku podi for the first time, and it turned out good. Thanks for the recipe. Your welcome, Prathibha.
Linda
Hi Sailu, left you a comment on this earlier when you had alot of them, but they seem to have disappeared. Is Wordpress playing games with us :) I am anxious to try this recipe -- it's the first I've seen calling for split black (gram = urad?) dal, and there are so many little curry leaves in the stores lately. Sounds delicious! Actually I moved to another server 2 days ago and during that process the entire post disappeared and I had to repost the same again..:):) Its an absolutely delicious podi, Linda. Give it a try.
shynee
I love this kariveppakku podi...these podis were a great solace for me during my stay in the hostel often when food in the hostel becomes too boring... I'm sure they were, Shynee. Both my brother and sister who are abroad, treasure bottles of amma's home ground podis..:)
prema
Hi Sailu, I was looking out for this karuveppilai podi. I have heard it is very healthy for hair growth and color. My hair has been falling very badly nowadays so i thought i will make this podi. Thanks for the recipe. Yes, Prema, curry leaves are very good for hair growth and also to slow down premature greying of hair.
Vegeyum
Sounds delicious. I have had podi several times, and want to start making it soon.


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"In every moment of disappointment or loss, God's loving hands are there to cradle your heart and bring comfort and peace."
Miriyala Charu Andhra Pepper Flavored Rasam

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Miriyala Charu
Rasam or Charu is an essential part of a traditional Andhra bhojanam (meal). Comforting, earthy, warm with health supporting properties, pepper flavored charu is seasoned with asafoetida and garnished with fresh coriander. Works as a perfect antidote for a runny nose. Miriyala Charu Pepper Rasam Recipe Preparation: 15-20 mts Serves 4-5 persons Cuisine: South Indian .
Ingredients:
2 tbsps cooked and mashed tur dal/red gram dal/kandi pappu (optional) 1 large tomato, chop into small pieces 1/4 tsp turmeric pwd tamarind, small lemon size, extract juice in half a cup of water 1/2 tsp jaggery (optional)
4-5 curry leaves salt to taste 3 cups water Roast and grind to a coarse powder: 1 tsp tur dal 2 tsps pepper corn/miriyalu/kali mirch 1 1/2 tsps coriander seeds/dhaniyalu/dhania pinch of methi/menthulu/fenugreek seeds 3/4 tsp cumin/jeera/jeelakara For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1/4 tsp asafoetida/hing/inguva 1 dry red chilli, de-seed and tear few fresh curry leaves 1-2 tsps ghee or oil 1 Heat a deep vessel, add 3 cups of water, chopped tomatoes, tamarind extract, salt, turmeric pwd, few fresh curry leaves and pinch of jaggery and bring to a boil. Continue to boil for 3 mts. 2 Add the ground charu podi and mashed dal and cook for another 5 mts. 3 Heat oil in a pan, add mustard seeds and as they splutter, add red chili and curry leaves and stir fry for a few seconds. Add asafeotida and turn off heat. 4 Add this to the charu and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams.
Miriyala Charu Andhra Pepper Flavored Rasam Recipe
Prep time: 5 min Cook time: 15 min Yield: 4 Main Ingredients: tamarind pepper corns
Rasam or Charu is an essential part of a traditional Andhra bhojanam (meal). Comforting, earthy, warm with health supporting properties, pepper flavored charu is seasoned with ghee and asafoetida, garnished with fresh coriander. Works as a perfect antidote for a runny nose.
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71 13 share2
By Sailu Dec 3rd, 2010 Category: All Recipes, Andhra Recipes, Indian Soup Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes
1.
Watermelon Lemonade
3. Gunta Ponganalu/Pongadalu
5. Egg Sandwich

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Tina
My husband is too choosy about his food. I was fed up of making Rasam. I tried many times but my husband never liked it. When I tried this recipe today for lunch,he happily ate it with rice. Its fast to cook. I also added some chopped Mint leaves to it.It really tasted well with an awesome fragrance. (Edited by a moderator)
Veena
When suffering from cold and cough, I decided to make it and wow what a recipe- blown away, got all my sinuses cleared. Good recipe which I had asked 2-3 people but never got the proportion or combination right. Thanks to you sailu. Good job.


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"When someone else has a good idea and you're the one explaining or implementing it, be sure to let people know who had the idea. Doing so builds unity and appreciation, gives credit where it is due, and lets people know that they are valuable."
Rasam
326 35 share4
My foray into rasam making wasnt very impressive during the many trial and error sessions of my early kitchen days. I would try numerous versions to replicate a flavor that I tasted at my Tamilian friends home or at a restaurant in Coimbatore or elsewhere during my travels to Tamil Nadu. Each home has its own version of rasam and trying to replicate a particular flavor wasnt easy. I am yet to master the perfect rasam. Todays recipe is the very basic rasam using home made rasam powder. Hope to blog other versions of rasam in future posts.
Rasam
With its concoction of spices, tamarind and tur dal, rasam is a cold weather favorite, tastes heavenly as well as warms the body and the taste buds. I always look forward to drinking rasam even though I prepare it almost every other day, well, at least 4 days a week. To me, its the best part of the meal. Yes, you read right. My meal would be incomplete without rasam. Even more so, today, since we had a cold, breezy and rainy morning. The aroma of ghee tempered spices is enticing to say the least and as it sizzles its way into the boiling spiced broth, it gives a totally different flavor dimension to the rasam. Fresh coriander leaves improve and enhance the flavor. This rasam powder recipe should last a month, if you prepare rasam at least 2-3 times a week. Ensure you use fresh spices since the key to a good rasam is in its fresh spices. How to make rasam powder
Rasam Powder Recipe Preparation: 215 mts Serves 4-5 persons Cuisine: South Indian .
Ingredients:
little less than 1/4 cup tur dal/red gram dal/kandi pappu 10 dry red chillis 1/4 cup coriander seeds 1 tbsp cumin seeds 1 tsp fenugreek seeds 1 tsp mustard seeds 1 tbsp pepper corns 1/2 tsp asofoetida few curry leaves 1 Dry roast all the dal till red, remove and keep aside. Next roast coriander seeds for 4 mts and remove. Add the remaining ingredients, except asafoetida and curry leaves and dry roast for 3-4 mts on low to medium flame. Remove and cool. Roast the curry leaves till they wilt and turn crisp, dont burn it. Remove and cool. Grind all the roasted and cooled ingredients along with asafoetida to a coarse powder. Store in an air tight container. Rasam Recipe Preparation: 25-30 mts Serves 4-5 persons Cuisine: South Indian .
Ingredients:
1/4 cup tur dal/red gram dal/kandi pappu 1 large tomato, chop into small pieces big pinch turmeric pwd 2 tsps rasam pwd tamarind, small lemon size, extract juice in half a cup of water 3/4 tsp jaggery (optional) few fresh curry leaves
salt to taste 3 cups water For seasoning/poppu/tadka: 1/2 tsp mustard seeds pinch of asafoetida/hing/inguva 1 dry red chilli, de-seed and tear few fresh curry leaves 1-2 tsps ghee 1 In a pressure cooker, place a cup of tur dal, turmeric pwd, pinch of hing and 1 cup of water and pressure cook upto 3 whistles. If cooking over stove top, cook till the dal is soft. Mash dal and keep aside. 2 Heat a deep vessel, add 3 cups of water, mashed dal, chopped tomatoes, tamarind extract, salt, turmeric pwd, few fresh curry leaves, pinch of jaggery and rasam pwd and bring to a boil. Continue to boil for 2-3 mts. 3 Heat oil in a pan, add mustards seeds and as they splutter, add red chillis and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat. 4 Add this to the rasam and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams.
Rasam
Rasam Recipe
Prep time: 5 min Cook time: 20 min Yield: 4 Main Ingredients: tamarind
My foray into rasam making wasnt very impressive during the many trial and error sessions of my early kitchen days. I would try numerous versions to replicate a flavor that I tasted at my Tamilian friends home or at a restaurant in Coimbatore or elsewhere during my travels to Tamil Nadu. Each home has its [...]
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By Sailu Nov 3rd, 2009 Category: All Recipes, Andhra Recipes, Indian Dal Recipes, Indian Snacks and Starter Recipes, Indian Soup Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, South Indian Recipes
1. Banana Milkshake
3. Poori Bhaji
4. Egg Sandwich

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Cilantro
I am yet to master Rasam but manage to make a decent one. Amma makes the best, I use her Rasam powder but never come close to her. She insisted we have it fresh everyday for good digestion.
krishnaveni
hi sailaja gaaru mee recipes nenu follow avuthu untanu. Fish fry naaku chaala baga nachindhi. pillalaku school ki pampinchadaaniki snack varieties kaavali. thappakunda manchi varieties vasthayani anukuntunnanu.
Suchitra
Hi Sailu Thanks for the recipe. I have prepared the rasam powder and it smells great. I'm going to try your rasam recipe soon. You have mentioned ghee in ingredients for
tadka, but in step 3 you have asked to use oil for tadka. Do you make tadka using ghee or oil? I loved the idea of serving rasam in cups. I am from Maharashtra and like to have rasam as a soup instead of having it with rice. Thanks, Suchitra You can use ghee or oil, Suchitra.
sheba
Tried this out..it was fabulous..and thats from someone who is not too fond of rasam... one more thing how do i add my blog url to the aggregator..tried but it didnt work Glad to learn you enjoyed the rasam. Right now TOI is on hold due to hiccups. Will announce its revival on my blog and you should be able to leave your feed details in the form at TOI.
Sowmya
Hi Sailu,
There are many types of rasams prepared. The tamilnadu style which you were looking for is here: Rasam powder: 1 cup pepper, 1 cup jeera, 10 red chillies, hing 1/4 tsp, toor dal 2 tbsp, coriander seeds 1 tbsp, 1/4 methi seeds. Dry roast the ingredients seperately and grind when cool and store in an airtight container Rasam: Cook dal with lots of water and extract the dal water and keep aside for the rasam and prepare sambar with the dal. Add little salt and tamarind, crush 5 garlic pods with the skin on, mash 1 small tomato, and put in some coriander leaves and leave it for 10mins. Mix with hand and mash till every ingredient has left its flavours. Add 1 1/2 cups of water and add the 1 tsp of rasam powder. Heat 1 tsp of oil or ghee in a pan, add mustard, a pinch of hing curry leaves and add the mixture to the hot pan, bring to a boil and transfer to a bowl. You can add some more coriander leaves. You can add even 1 tsp of lime juice also if needed. Prepare like this u will enjoy. Kids will love it.
Kriti
Sailugaru, mee web site chala bagundi.Mee web site lo best part entantey correct ga meeru cheppinattu chestey, exact photo ee web site lo unnatey vastundi!! Chala bagundi..
kovida
Hi Sailu, As u said, each home has its own version of preparing Rasam. My rasam is almost like your's but I dont add cooked dal. My Mom-in-Law (She is also from ur place-Vizag) adds little crushed ginger while boiling rasam and she seasons it with garlic. Aroma of the rasam is mouthwatering and tastes good when having cold or fever, especially in this season. Cheers, Kovida
Supriya
Rasam looks very comforting and is a spicy treat..esp in the winters.

Kalyani
hi sailu, rasam looks tempting & nice picture......

krithiga
Hi Sailu, This recipe is really good..! i am from tamilnadu..i daily prepare rasam..please try my way of rasam too..for sure u will like it..even viewers can try this.. Thur dal -1 cup, whole dhaniya-2 cups, red chillies-15, jeera-1/4thcup, whole pepper-1/4th cup, curry leaves-1 handful, hing-1 pinch, turmeric-1 teaspoon. 1. just grind in a coarse powder all the ingredients. (no need to dry roast) 2. in a vessel add 1tomato and mash them well. along with that add some hing and some water and let them cook for 3mts. 3. extract tamarind pulp and pour on it..add some salt 4. pressure cook 1/4th cup of tur dhal along with little turmeric and a pinch of salt. 5. once the raw smell of tamarind gose, add 1 to 2 tablespoon of rasam powder and let it boil for 5 to 10 mts..u could see the rasam consistency would have reduced. 6. add this cooked dhal and dilute with some more water and chop coriander leaves on it. 7. season them with mustard, hing and curry leaves. Note..as soon as you finish this rasam, please place a proper lid and close tightly..aroma will retain and give a better taste..good luck..!let me know your comments please..thanks for sharing! Appreciate you taking the time to share your rasam recipe with us, Krithiga. Thank you. :)
o o o o
Sridevi
Hello Sailu garu....i've been a regular visitor to ur blog and find your recipes so natural and your expression/explanation is impeccable. tried many of ur recipes and they turned out really well. A small request... can u please blog 'pala thalikalu' recipe for me....will be waiting for it....thnx...good going...God bless you.
Anonymous
Ahh, the ever alluring rasam. How do you make different versions of rasam? Rasam with lime, rasam with peppercorns.... Sambar and rasam powder recipes are out now. What's next in line, Sailu?
Padma
Hi Sailu, I am trying many of your recipes and the output is superb. Paricularly, Palak paneer recipe.Thank you so much for the recipes and
good effort. TC,bye

Gauri
My first and last rasam effort was a disaster.. now i am inspired with a series of your posts on sambhar podi, sambhar and now rasam.. wht intrigued me abt the photo is the way you have served it in long glasses.. novel!
R.Punitha
Hi Sailu, till now i haven't added roasted tur dal to rasam podi. It is different to me Sailu. I'll try tomorrow itself and rasam is very very tempting. Mouth watering. Take care, Bye
Jennifer
Wow do you get help taking those snaps!? Amazing. I also LOVE rasam - it's good anytime, anywhere! I have a doubt- in your kitchen, what's the difference between sambar powder and rasam powder- and rasam and sambar? I ask because, maybe it depends on region too- but I have seen rasam recipes that call for 'sambar powder' and some rasam recipes that seem to be loaded with dhal and veggies. When I think of rasam I think of a watery concoction, like what you have- with little dhal- mostly for the 'spice' of dhal and no veggies. I had a friend who made rasam with plenty of dhal, and recently I saw a rasam recipe with veggies in it.... I am so confused! :) I usually take pictures without help. My man friday helps me at times, rarely though. I actually held the ladle of rasam with my right hand while taking the image. It wasn't easy, but it had to be done. :) To me, rasam is a clear, thin, spiced tamarind soup without vegetables. Tur dal and rasam powder are not entirely essential to prepare rasam. There are a variety of rasam recipes based on the region. But vegetables are usually not added to a rasam while sambar is a thick lentil based tamarind stew which calls for the use of vegetables. The difference in both the powders is basically the use of pepper is more pronounced in rasam powder. Hope I could help you understand the difference. :)
saritha
Sailu... Can I come to your house for lunch? Just kidding! I find your blog so inviting, the recipes authentic, the pictures delectable, and your commentary sincere and down-to-earth that I've often felt like wanting to actually visit and eat your food. Please keep up the good work. By the way, do you have any good pumpkin recipes? Here, it's fall season in U.S. and I'm looking to cook something with pumpkin.
NeelimaVasu
Hello Sailu, me too same like Rani. your recipes are superb.. i tried many... Sambar powder ela prepare cheyyali anukuntunnanu mee website nundi mail vachindi sambar powder ani..:) appudu anukunna rasam powder kuda sure ga pedataru ani.. :) you are superb:) naa deggara nundi chinna request..meeru oka sari gulab jamoon instant mix tho ela chestaro try chesi cheppara? i am not sure how to prepare dough with that mix. thanks in advance..
rani
hi sailu gaaru...nenu mee website chaala rojula nundi choostunnaanu. but eppudu comment cheyaledu. wow...superb...mee recipes anni chaala baaguntaayi even ...the pictures are so tempting!!! kidszone kuda update eppudu chestaara ani choostaanu. my nine year old son is a very picky eater, so mee website lo kids recipes kosam choostaanu. chaala useful gaa untunnayi naaku anni recipes. BTW ....rasam recipe kuda try chestaanu. meeru annattu...ee winter lo rasam chesukunte health ki kuda good kada.lastly....all the best from me ...sailu gaaru...keep it up.


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Nimmakaya Charu Lemon Soup

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Though this lemony soup lacks in looks, it more than makes up tastewise. Light, subtle, earthy and flavorful with a whiff of asafoetida. Best to sip as a soup or over white rice.
Nimmakaya Charu ~ Lemon Soup
Simple recipe with few ingredients and hardly any cooking time. I enjoy sipping this comforting soup on a cold rainy day. Nimmakaya Charu Recipe Prep & Cooking: 20-25 mts
Serves 4-5 Cuisine: Andhra .

Ingredients:
1/4 cup cooked moong dal, mashed juice of 2 lemons 4 cups water 1 small onion, finely chopped 1 small tomato, finely chopped (optional) 2-3 green chillis slit large pinch turmeric pwd salt to taste For seasoning/poppu/tadka: 1/2 tbsp oil pinch of mustard seeds (optional) pinch of cumin seeds (optional) pinch of methi seeds large pinch hing/asafoetida/inguva 1 dry red chilli, tear and de-seed 10-12 curry leaves 1 Combine mashed dal with water, add salt, turmeric pwd and few curry leaves. Bring to a boil. 2 While the dal water is boiling, heat oil in a pan, add mustard seeds and as they splutter, add the cumin seeds and methi seeds and once the cumin crackles and methi turns red, add curry leaves and red chilli. Finally add asafoetida. 3 Add the onions and green chillis and saute for 2 mts, add the tomatoes and combine. 4 Add the dal water to the sauteed onion-tomato mixture and cook for 5 mts. Turn off heat. Let it cool down a bit. 5 Add the lemon juice and combine. Adjust salt. Garnish with coriander leaves and serve warm.
Note:
Adjust lemon juice according to your taste. You can also use left over cooked dal water to prepare this recipe.
Nimmakaya Charu Lemon Soup Recipe Prep time:
10 min
Cook time: 20 min Yield: 4 Main Ingredients: lemon moong dal
Though this lemony soup lacks in looks, it more than makes up tastewise. Light, subtle, earthy and flavorful with a whiff of asafoetida. Best to sip as a soup or over white rice.
All images and content on Sailu's Kitchen are copyright protected | Please Ask First Tagged as: charu, nimmakaya Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email Enter your email address:
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By Sailu Sep 26th, 2009 Category: All Recipes, Andhra Recipes, Indian Dal Recipes, Indian Soup Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes,Recipes Vegetable Dishes
2. Bhutta ~ Corn on the Cob
4. Palak Lachha Paratha
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Jasmeet Kaur
it's looks like a nice soup to have when you just out of fever..when your taste buds are bitter and crave for something sour..even otherwise...a comfort rasam.....
Anonymous
It's a very nice recipe...I like having it over plain white rice and I also add a dash of lemon juice before eating it:)
pr117
Thanks Sailu garu, With moong it's simply delicious. It's very tasty with toor daal also. very nutritious to feed small children (2-5 years). We are eagerly waiting for your festive recipes. Happy preparations for Diwali.
Hari
Thks for the Recipe Sailaja garu.. My wife Sridevi makes Tomato charu. She does not use any Dal at all, but uses 4 to 5 desi tomatoes (coarsely mashed in mixie) and boils along with sliced onions, slit green chillies, Pepper (coarsely powdered), turmeric etc. Due to the desi tomatoes, the required sourness will come while the peppers will contribute to the flavour as well pungent-ness. For popu, all the above ingredients as mentioned in ur recipe are used except that very slight pinch of hing is added. This really tastes great with white rice and also can be taken as Soup... In Godavari districts,we prepare 'Chintapandu charu' exactly the same way as mentioned by you but by replacing nimmakaya with chinthapandu' Thanks again for the Recipe.
notyet100
comfort food for me...thnks

Munni
I cooked it for dinner last night and we all loved this simple soup. Thank you for the recipe. Cheers
pr117
Hi Sailugaru, Can we make this charu with arhar dal (kandi pappu)? Is this recipe not required any use of garlic? How does this nimmakaya charu made with kandi pappu taste like? will be waiting for your reply. Thxs Yes, you can make it with kandi pappu too but the flavor wise, nimmakaya charu with moong dal is far superior. You have to try with each dal and you will know the difference. :) You can use either hing or garlic.
Mallika
I can just imagine this, on a cold winter's day. Lemsip is so over...

Kimi @ The Nourishing Gourmet
What a lovely frugal soup! Perfect for a cold day. :-)

Preeti
Wow looking tempting!!!! We call it as Nimbekai Saaru :)

AshaLatha R.K.Prasad
Very similar to the "Thili Saaru" which is a part of the Mangalorean Cooking. Only elements missing were the lemon & moong; I would surely try it along with the lemon the next time I prepare it. Looks very yum! Would surely give it a try & tell mom about this too. Happy Dashera to u & ur family..... Ash...... (http://asha-oceanichope.blogsp...
o o o o
srividya
im done having salads for summer. need some comforting soups for winter. this recipe comes just in time :)
Mini
WOW..Looks like a nice soup to have when ur just out of fever..when ur taste buds are bitter and crave for something sour..even otherwise...a comfort rasam. Thank You..
Swati
Amazing...


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Mysore Rasam
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Mysore Rasam
At least 4 days a week, our lunch is a typical South Indian meal. And an integral part of every such meal is chaaru, the Andhra version of Tamil Nadus rasam.
The other day I made Mysore Rasam, a tamarind based Indian soup and served it along with bitter gourd stir fry and rice. The tempering of the spices and fresh curry leaves in ghee blend with the simmering tamarind and tur dal base filling the kitchen with a nutty, warming aroma that is simply irresistible. Youd want to eat your meal much before lunchtime. Mysore Rasam Recipe Prep & Cooking: 30 mts Serves 4-5 persons Cuisine: South Indian .
Ingredients:
1/2 cup cooked and mashed tur dal small lemon sized tamarind, soak in 3 cups warm water small tomato, chopped pinch of turmeric salt to taste coriander leaves for garnish Roast and pwd: 1 tbsp tur dal 1/2 tbsp pepper (adjust) 1/4 tsp methi seeds 1/4 tbsp cumin seeds 3/4 tbsp coriander seeds 3-4 dry red chillis 1/2 tbsp coconut (optional) For tempering/tadka/poppu: 1 tsp ghee 1/2 tsp mustard seeds 3/4 tsp cumin seeds 10-12 fresh curry leaves 1 Heat a tsp of oil in a pan, add the ingredients called for rasam pwd except grated coconut, roast on low to medium flame for 3 mts. Add the grated coconut and roast for another mt and turn off heat. Cool and make powder.
2 In a vessel, add the tamarind water, salt, turmeric pwd, mashed tur dal, rasam pwd and chopped tomato and bring to a boil. Boil for a mt and turn off heat. Add jaggery and place lid. 3 Heat a pan, add ghee, add the mustard seeds and let them pop. Add the cumin seeds and curry leaves and once the cumin splutters, add asafoetida and turn off heat. Pour into the boiled rasam. Garnish with chopped coriander leaves. 5 Serve with hot rice and appadams or drink as a hot soup.
Note: Jaggery is an optional ingredient. You can even add grated coconut as a garnish instead of adding it as an ingredient in the rasam pwd.
Mysore Rasam Recipe

Mysore Rasam At least 4 days a week, our lunch is a typical South Indian meal. And an integral part of every such meal is chaaru, the Andhra version of Tamil Nadus rasam. The other day I made Mysore Rasam, a tamarind based Indian soup and served it along with bitter gourd stir fry and [...]
All images and content on Sailu's Kitchen are copyright protected | Please Ask First Tagged as: mysore-rasam , tamarind , vegan_recipe Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email Enter your email address:
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By Sailu Aug 17th, 2009 Category: All Recipes, Indian Soup Recipes, Indian Vegan Recipes,Indian Vegetarian Recipes, South Indian Recipes
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Sambhar Thick Lentil Soup with Mixed Vegetables
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Dr.Gurusamy of Gluttony is no Sin got me on his Capsicum Sambhar. Its a typical South Indian thick lentil soup and is a delight to have steaming hot sambhar on a cold winter day. Thank you, Doc, for sharing your recipe. I have added carrots, tomatoes, baby onions and a dash of jaggery in addition to the ingredients provided in Docs recipe. Tastes good. The lentil used is split red gram (called kandi pappu in telugu, tur dal in hindi) and the vegetables used are carrot, baby onions, tomato and capsicum. Ingredients: 1 cup tur dal (split red gram, kandi pappu) washed and boiled till soft or pressure cooked 1 chopped large tomato 5-6 baby onions (peeled) 1 big capsicum( chopped into 2 pieces) 1 carrot (chopped into 2 pieces)
3-4 slit green chillis 2 tsp sambhar pwd 1 tsp curry masala pwd (2 tbsp corainder seeds, 1 tbsp channa dal, 6-8 whole dry red chillis, 1 tbsp poppy seeds and 2 tbsps grated coconut dry roast and grind to a coarse pwd) store the left over curry masala pwd in the fridge 2 tbsp tamarind paste (or big lemon sized tamarind pulp soaked in warm water to remove the extract) 1 tsp grated jaggery or sugar (optional and not mentioned in Docs recipe) salt
For tempering/popu/talimpu/tadka: 1/2 tsp mustard seeds (aavalu, ria) 10 curry leaves 1/2 tsp fenugreek seeds (methi seeds, menthulu) 1/4 tsp asafoetida (inguva, hing) 1 whole dry red chilli (de-seed and tear into pieces) Method: Heat 1 tbsp oil in a wok or cooking dish.Add mustard seeds and let them splutter. Now add the fenugreek seeds,curry leaves,dry red chilli and asafoetida and fry for 10-15 seconds or till fenugreek seeds brown.Dont burn it. Now add all the veggies (baby onions,capsicums,carrots and tomatoes) and green chillis and stir fry for 3 minutes.
Now add the pressure cooked tur dal along with 2 cups of water and mix well till it blends with the veggies. Bring it to boil and let it cook for 7-8 minutes. Now add the tamarind paste along with one cup of water and mix well.Cook till rawness of tamarind disappears.
Add salt, sambhar pwd and curry masala pwd and mix well. Let it cook for 10-12 minutes. I like to add some jaggery or sugar. But its according to individual taste and optional. Garnish with chopped coriander leaves and sambhar is ready. Sambhar can be had as a steaming hot thick soup. Generally served with idlis/dosas/vadas and rice. Tonight we are having sambhar with idlis (steamed rice cakes). Thank you Doc for sharing your recipe..:)
Sambhar Thick Lentil Soup with Mixed Vegetables Recipe
Prep time: 15 min Cook time: 45 min Main Ingredients: tur dal tamarind vegetables capsicum
Sambar, an easy South Indian thick lentil soup that is a delight to the senses. Can you imagine relishing steaming hot sambhar on a cold winter day?
All images and content on Sailu's Kitchen are copyright protected | Please Ask First Tagged as: sambar , vegetables Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email Enter your email address:
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By Sailu Nov 27th, 2005 Category: All Recipes, Indian Dal Recipes, Indian Soup Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes, South Indian Recipes
3. Fusilli Pasta with Walnut and Mint Pesto

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Neelima
Which sambhar powder do you use?

Shankar
Thanks for your recipe .really its very easy to make and very tasty as my mom cook
Madhavi Nomula
Your recipes are really good. The pictures are great as well. They inspire me to cook. I keep coming back to your site all the time. Thanks!!! Madhavi
Lakshmi
Thanks for the receipe. It was simpleand tasted delicious

Divya
Hi Sailu, Though sambar is a very basic south indian dish, I somehow never got it right..but i tried ur recipie yesterday and it came out very well..I was reminded of the sambar mom makes :)i have even tried the Vankaya vepudu..it was just too good.. I live in US and i usually call my mom to ask the recipies. Because of the time difference, i used to postpone making some dishes..Buy now i know where exactly to look for authentic andhra dishes :) I'm sure going to spread the word about your site.. Thank u so much.. Divya
srinatya
hi, i am natya from moscow(Russia).
i really liked ur reciepes. Today i have tried sambar. it's really good. thank u for the blog. keep posting more and more reciepes.
Simmi
thankz for recepie. seems very tasty.

sailu
Your welcome,Doc!
sailu
Oh yes stephanie..you better get one soon...:):)

Doc
Sailu, Phew, finally I made it to your blog. It is 6 am on a busy Monday morning and look at me sitting tight on your blog and commenting ;)))) Thanks for the mention, Sails. Nice to know that you added some jaggery and made yourself yummilicious sambhar;))) Sails...I have to tell you something...Just check the links under Indian Food Bloggers on your site....you have linked your site:))))) Wowzy ;))))) j/k Ok then bye for now, laters! Chou (or is it Ciao;)))) luv&rgds gts
Stephanie
Oooh...Sailu! That sounds fantastic. Ever since we first saw Indira's blog, Matt and I have talked about getting a pressure cooker. If I'm going to make the dishes on your site, as well as her's, I'd better hurry up and buy one!


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Pesara Pappu Kattu- Split Lentil Seasoned with Spices

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My meals are incomplete without a dal dish.Its the most comforting traditional staple of our home and I can say ,without doubt, to most Indian homes.Considering the nutritional superiority of lentils,I would prefer to cook dals,an excellent source of high-quality protein and much easier to digest, than meat.Indian cooking is known to be labor intensive,but believe me,not all foods require a lot of time and effort in
their cooking.So if your looking for that simple,healthy comfort food that can be made in a jiffy ,I have a perfect dal dish for you. Among all the various dals or lentils, the split yellow moong dal or pesara pappu or dhuli moong is a flat,yellow and mild dal,which is most easy to cook without soaking and easy to digest too.Infact the most important food for a light diet according to our ancient medical science Ayurveda is this moong dal and is recommended for children and the elderly as its easily digested. Well,if your down with a stomach problem you would prefer to eat this dal as its very gentle on the stomach and is recommended for mucus dominated persons (Kapha dosha).We use this dal a lot in our everyday cooking be it as a dal with rice or rotis or combined with greens as a stir fry dish like Thotakura Pesara Pappu or to prepare our traditional sweet Bobattu aka Puran Poli. Its the tempering/seasoning which is the most important part of this golden yellow dal which gives it the perfect flavor and its aroma is further enhanced with the usage of ghee.This dal is infused with turmeric which provides a warm flavour other than imparting a golden color while cumin, ginger,asafetida,red and green chilli peppers aid in digestion of dal ,thus, transforming this dish into a truly tantilising everyday Indian dal. Ingredients: 1 cup split moong dal(pesara pappu) cooked in a pot with 3 cups of water(this dal cooks really fast unlike other dals) 1 tsp cumin seeds 2 green chilli slit length wise 2 dry red chillis deseed and tear into pieces 1 tsp grated ginger 10 curry leaves 1/4 tsp turmeric (pasupu,haldi) big pinch asafoetida (hing) salt to taste ghee 1 tbsp lemon juice Heat 1 tbsp ghee in a vessel.Add the cumin seeds and let them sizzle and brown. Now add red chillis,green chillis,curry leaves,ginger and fry for a few seconds.
Now add the asafoetida and turmeric and immediately add the cooked dal along with the excess boiled dal water.Add salt. Let the dal simmer for 8-10 mts.Turn off heat. Just before serving add a dash of lime and serve hot with steamed rice or rotis or have it as a soup.(If you wish to have it as a hot soup add an extra cup of water) Food,Food Blogs,Indian Recipes,Andhra Recipes,South Indian Cooking, Flickr Chawal Ki Roti & Palak Makki (Rice Based Flat Bread & Spinach Corn Curry)
Coming up with nutritious,tasty wholesome meals for my family ,keeping in mind we have a growing child, has always been a challenge to me.I always look for interesting ways (read it as varieties)to conjure up a healthy meal loaded with greens (iron), vegetables (which provide the necessary nutrients),lentils and pulses(protein), whole grains (vital vitamins and minerals) and of course herbs and spices(nutritive and medicinal value) which not only provide natural health benefits but also titillate our taste buds..:). I try my best to influence the wellness level of my family in choosing a wide variety of fresh foods for balanced nutrition and combining and balancing their tastes and flavors with my cooking.Mostly I rely on the safe,tried and tested techniques utilised to bring out the best of flavours from the ingredients used, which I have picked up from amma and ammamma over time.Everyday is a learning process,adapting and learning from others,with most meals being satisfactory by striking a good mix of different tastes, sweet, sour, salty, bitter, pungent and
astringent. According to Ayurveda each taste has a balancing effect, and including some of each minimizes cravings and balances the appetite and digestion. Indian cuisine has an eclectic collection of leavened and unleavened Indian breads which are so versatile and can be prepared according to ones taste and imagination be it the plain roti/chapatti,stuffed rotis or paranthas or puris. Today I prepared nutritious Rice Rotis or Chawal Ki Roti prepared from cooked rice,rice flour,yogurt,methi leaves,ginger and green chillis (very rich in iron and carbohydrates).The rice,yogurt and chillis provide a sweet and spicy earthiness to the rotis while the greens (coriander and methi leaves) add a punch of bitter to offset the sweet. The subtely spiced curry accompanying the rotis is Spinach(Palak) Corn prepared as the name suggests with spinach,corn,green chillis,ginger,garlic,mango powder and cream.The curry dish offsets the rich flavor of fresh cream and cashewnuts with the sweet-tangy flavour of corn and mango powder creating a unique balance.In short,a healthy meal spiced with a myriad of flavours to scintilate your taste buds. Rice Rotis Ingredients: 1 cup rice flour (biyam pindi,chawal ka atta) 1 cup cooked rice 1 tbsp grated ginger 1 tbsp chopped green chillies 2 tbsp chopped coriander leaves 2 tbsp fresh methi leaves (fenugreek)optional 4 tbsps curd 1 tbsp oil salt to taste water as required Combine all the ingredients and knead into a firm dough (use little water). Divide the dough into big lemon sized balls. Roll out each portion into a circle of approx 6 diameter and 1/4 thickness. Heat a griddle and cook each roti on both sides until brown ensuring that
the edges are cooked on the inside too.Smear with ghee (clarified butter) and serve hot. Palak Makki Ingredients: 1 big bunch spinach 1/2 cup boiled corn kernels 1/2 tsp shahjeera (cumin seeds) 1 medium onion finely chopped 2 green chillis 1/2 tsp ginger garlic paste 1/4 tsp amchur pwd(dry mango pwd) 1 tbsp cashewnut pwd 1 tbsp fresh cream big pinch of kasturi methi (dry fenugreek) 1 tsp lemon juice Blanche spinach and puree it. Heat 1 tbsp oil in a vessel and add shahjeera.Let it sizzle. Now add finely chopped onions and fry well till oil seperates.Add the slit green chillis and ginger garlic paste and fry further for another 3-4 mts. Add the palak paste and boiled corn and simmer covered for 3 mts. Add amchur pwd,cashewnut pwd and salt and mix well.Add 1/4 cup of water and cook for a few minutes till you get the desired curry consistency.Towards the end add kasturi methi and turn off heat.Add the lemon juice and mix well. Garnish with fresh cream. Food,Food Blogs,Indian Recipes,Indian Cooking, Flickr
Pesara Pappu Kattu- Split Lentil Seasoned with Spices Recipe
My meals are incomplete without a dal dish.Its the most comforting traditional staple of our home and I can say ,without doubt, to most Indian homes.Considering the nutritional superiority of lentils,I would prefer to cook dals,an excellent source of high-quality protein and much easier to digest, than meat.Indian cooking is known to be labor intensive,but [...]
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By Sailu Feb 2nd, 2006 Category: All Recipes, Andhra Recipes, Indian Dal Recipes, Indian Soup Recipes, Indian Vegetarian Recipes
3. Banana Milkshake
4. Saggubiyyam (Sago) Upma
5.
Spinach Sandwich

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SKV
Great dish! Pesara kattu!It would be great if you tell how many table spoons of salt should be added?
sailu
Yes,bdsn,its goes great with chapati. Thanks,Tin. Vassu,I really am not sure where in US you get these leaves.Its goes by the name of Horseradish in US and I heard that some stores do keep the drumsticks,but I am not sure about the leaves.
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vassu
Hi sailu, The information on drumstick leaves was very useful to me.Can you tell me whether it is available in US .
CJ's Food & Discovery
Hi Sailu, You know what - I never try making my own lentil soup but your's look real delicious - you've got so many things to share and I am thankful for that... Have a nice weekend! Tin
BDSN
Hi Sailu..
I did not know the ayurvedic points on this lentil.Feel good to learn something new.I love moong dhal with chappathi more than rice..Gr8 information..Thanks for posting..
sailu
Yes,its a great dal soup,Ashwini and thanks for the suggestion..:)

Ashwini
You give really good information in your post. This is excellent as a soup. A suggestion - why dont you submit it to the VRC? The theme is soup...


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WHB-Moringa Tree-Drumstick Leaves Soup

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Do you know of the most nutrient rich tree in the world that grows really fast,its root,bark,leaves,flowers and pods can cure more than 300 diseases (according to Ayurveda),whose leaves,flowers and pods are edibles and are used to conjure up culinary delicacies, and can even purify waterbut has been overlooked by modern medicine?Yes,we are talking about the Moringa or drumstick tree (moringa oleifera) an all-natural multi-vitamin and a natural energy booster and its leaves contain high amounts of Vitamin A (four times more than carrots), Vitamin C (seven times more than oranges), protein (twice that of milk), iron(three times the iron of spinach) calcium (four times more than milk) and potassium (triple the amount in bananas) and are low in fat and carbohydrates.The leaves and pods are highly effective in preventing/reversing vision related problems and respiratory ailments, especially in children.The juice from the moringa leaves is believed to stabilize blood pressure, the flowers are
used to cure inflammations, the pods are used for joint pain, the roots are used to treat rheumatism, and the bark can be chewed as a digestive and the gum that exudes from the stem is used to treat headaches.It is antibacterial, stimulant, anti-epileptic rubrifacient, carminative, stomachic, abortif, cardiotonic, antispasmodic, anti-flatulent and antiparalytic and and a good cleanser.
The Moringa or Horseradish tree(aka Munaga,Muruggai,Muranka) is perennial, erect, slender, medium-sized with many arching branches. It has drumstick-like fruits, small white flowers and small and tear drop shaped round leaves which are cooked and eaten as vegetable.There are a number of preparations made from moringa trees and exported from India,namely fresh drumstick fruit,Drumstick powder,Moringa oil,Moringa seed,Moringa leaf powder,Moringa leaf,Moringa pickle,Moringa tea powder,Moringa fruit powder,Moringa seed kernel,Moringa cake powder and Moringa root and many more.Powder from seed kernels works as a natural coagulant which can purify very turbid water removing up to 99 per cent bacteria. Pleasant tasting oilwhich is extracted from its seeds is used in preparing perfumes and lubricants.The seed cake is a protein rich plant fertiliser. The gum obtained from the tree is used in calico printing and in making certain condiments while the bark of the moringa tree is beaten into fibres to make ropes and mats.You can see how each and every part of this remarkable tree benefits
mankind. The miracle Moringa tree adorns our backyard and during season yields atleast 300 drumsticks (munaga kaadalu/kaayalu)with amma distributing them to our neighbours,friends and relatives.I decided to blog about this remarkable tree for this Weekend Herb Blogging started by Kalyn.The Moringa has over the years become an integral part of our daily diet.There is something special about these tender green leaves which you can use in your salad,prepare a soup or with dal or use them as a stuffing for paranthas.I use these leaves like spinach to make cutlets and is goes great with masala chai.
I had earlier posted Drumstick Shrimp Curry and now I am sharing with you a soup dish called Munaga Aaku Charu or Drumstick Leaves Soup.
Munaga Aaku Charu (Drumstick Leaves Soup) Ingredients:1/2 cup of drumstick leaves (washed thoroughly) lemon sized tamarind (extract juice and make 3 glasses of tamarind water) 1 tomato (quartered) 1/4 tsp turmeric pwd 2 baby onions 3 green chillis slit length wise
10-12 1 salt
curry tsp
leaves jaggery
For tempering: 1/2 tsp mustard seeds 2 dry red chillis deseed and tear 1 tsp urad dal( split black gram dal) 1/4 tsp methi seeds(fenugreek seeds) 4 flakes garlic crushed 1/2 tsp cumin seeds Heat 1 tbsp oil in a vessel.Add the mustard seeds and let them splutter.Add the red chillis,urad dal,methi seeds,garlic and cumin seeds and fry till brown. Add the onions and green chillis and stir fry for a minutes.Add the tomatoes,turmeric pwd,tamarind water,salt,curry leaves,jaggery and the drumstick leaves and let it boil.Once it comes to a boil simmer the soup for 5 minutes till the rawness of tamarind disappears.Adjust salt and turn off heat. Have it hot as a soup or serve with hot steamed rice. Note:Adding boiled tur dal water to the charu/soup further enhances its taste. Drumstick Leaves Soup is my entry for this months Soup theme of Virtual Recipe Clubstarted by Alysha of The Savoury Notebook.
Project Moringa of Trees for Life, a non-profit organization among other things is trying to popularize moringa leaves in Africa & India as an antidote to malnutrition.Lets spread the word about Trees for Life and Project Moringa and help make a difference to peoples lives.
Food,Food Blogs,Weekend Herb Blogging,Andhra Recipes,South Indian Cooking, Flickr

WHB-Moringa Tree-Drumstick Leaves Soup Recipe
Do you know of the most nutrient rich tree in the world that grows really fast,its root,bark,leaves,flowers and pods can cure more than 300 diseases (according to Ayurveda),whose leaves,flowers and pods are edibles and are used to conjure up culinary delicacies, and can even purify waterbut has been overlooked by modern medicine?Yes,we are talking about [...]
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By Sailu Feb 5th, 2006 Category: All Recipes, Andhra Recipes, Green Leafy Vegetables, Indian Soup Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes, South Indian Recipes
3. Chicken Sausage Sandwich
4. Egg Sandwich

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Sushma
Hi, Came across this site quite accidently, and you got to believe me when I say that I fell in love with it the moment I saw it, the pictures that go with each recipe are awesome and I am actually inspired to cook better for my would-be as mouthwatering as they look in the snaps. Thanks a ton for putting up such a wonderful site. This is too good, am going to refer to this to all my gang. Regards, Sushma
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Like Reply 6 years ago 1 Like
aparna b
sailu, can u post the drumstick leaves dal recipe also whenever u can. I would love to see how u make it.
Kalpana
Thanks for that, sailu. I'm a starter and your posts helped my cooking at Singapore.. Cheers
jojie r. lagudas
thanz for the information about moringa. you know, i always make soup of malunggay, its so nice. thanz
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Kumar Vivek Shahi
You have given good source of knowledge. Thakt for puting your efforts.
quatre
i was surfing in the net for my study about moringa and i found these .Wow, now i'm saved thank's for the info it will help me in my community service
sailu
danielle,its a pot my mom gave me..:).Its a traditional stainless steel vessel and it comes with a strainer.
Danielle
Looks great! So, I must ask - where did you get that pot the soup is in? It's so cute. I really want one!
mae gabriel
Hi Sailu, You have been busy! I haven't been for a while... sorry! This tree is called 'Malunggay' in Philippines. It is added in soups like monggo (mung beans), tinola (chicken soup) and am sure many others. This is a great and informative entry. Thanks for bringing me back home...
Gini
I love srumstick leaves..my mom used to make it with shredded coconut. I think I will try the drumstick shrimp curry.
sailu
Yes,Indira,a very simple and tasty recipe. Oh,Tin,my intention was not to make you homesick..:(Fresh is always the best anyday. Thanks Foodcrazee.Another ayurveda fan..:) Kay,that's such a sweet memory.But I dont think I would melt if my toddler did that..:)I dont know actually.He never tried it so far..:) Yeah,Ash,isnt the vessel cute..:)
Ashwini
A very informative post Sailu. Thanks for telling us about the project. And your vessel is sooo cute!
Kay
Sailu, A very healthy soup! This drumstick leaves soup always, always reminds me of an incident that happened at home. :) My sister and me always had to eat any kinds of greens that my mom made. My mom cooked great, but as kids, we hated greens in any form. Then came my kiddo brother, who is 14 yrs younger to me. Amma made this soup for him one day during his kindergarten days and guess what the brat did? Fell flat on her feet and said a 'Amma, pleaseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee' It was a very long please but that one word melted my mom's heart and she told him 'alright fine! you dont have to drink it!' Wish we knew this trick when we needed it! ;)
fooDcrazEE
hmmm...thats a very good information. Must find out the name in Malaysia. EVen as a Chinese, i used Neem for certain ayurveda stuff. Very bitter but as the Chinese says, the more bitter the medicine, the faste it will cure. Thanx lots for the info.
CJ's Food & Discovery
Hi Sailu,
Oh boy, this is one of my favorite we call it "Malunggay" in the Philippine and I've been looking around over here in my place but I couldn't find one well yeah there's a frozen one but I still like the fresh taken from the tree and have you try it's fruits - can't remember what we call it but they are delicious too and healthy! thanks for sharing! I feel homesick now... Tin
Indira
Very informative post, Sailu. Drumstick pappucharu is one of my favorite recipe. Simple to make yet so tasty. Good Recipe!
sailu
Thanks,Kalyn,for hosting a great theme and helping us all learn so many new things each weeknend. Thanks,Rorie. Thanks,Mythili..:):) Thanks,MM.You should try this veggie for sure.
I hope you find them in Little India,Zoubida.Your most welcome,Zoubida.

Zoubida
This is so informative. I'm taking notes and will try to find drumstick tree leaves in Little India. Thanks for teaching us something new almost everyday.
MM
I've said it before but I'll say it again. I love your blog. I always learn new things here. I love drumstick since my first encounter with it a few years ago but have been too afraid to try it. I'm really fascinated by this plant now. I think your project rocks.
Mythili
Hey Sailu, I never knew one could cook up a soup with munaga aaku. Sounds very interesting. I will try ! I tried your stuffed vankai koora and it came out to be fabulous ! Great recipes, applause !!
Rorie
Fascinating!
Kalyn
This is wonderful. Your posts are amazingly informative. I also love learning about the Trees for Life profit. I'm going to include it in the recap too.
Caren
yes i agreed that moringa is really good to your health..i haven't tried making soup of maluggay.i think it taste good.anyway, is it safe to drink a moringa shake?
o o o o


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"If you are a high-powered person, realize that others can be negatively affected by your pace and push. For better results, try creating a calm atmosphere and achieving smooth and steady progress.'"
Brown Rice with Apple and Walnuts

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Im making a conscious effort to include nutritious whole grains into our diet. And am looking out for some nourishing salad recipes or one pot meals that include brown rice. Im sharing with you a lovely brown rice, apple and walnuts salad recipe, that calls for a generous dose of toasted walnuts, a hint of grated orange rind, tossed in olive oil and a big squeeze of fresh, fragrant orange juice.
Brown Rice Apple Celery Salad
Cook a cup of raw brown rice and keep aside. In a bowl, combine 2-3 tbsps olive oil, 1/4 tbsp grated orange zest, 5 tbsps orange juice, 1 tsp vinegar, pinch of nutmeg pwd, salt and pepper to taste. Mix well. Add the cooked brown rice, one chopped apple, 2 tbsps raisins, 2-3 tbsps chopped celery (both stalks and leaves). Toss all the ingredients. Finally add 2 tbsps toasted, coarsely chopped toasted walnuts. Enjoy.
Brown Rice Apple Celery Salad
Those of you who feel an aversion to celery, replace it with coriander or cilantro leaves. Of course it will change the flavor but is still delicious. Feel free to mix and match ingredients to suit your palate.
Brown Rice with Apple and Walnuts Recipe
Im making a conscious effort to include nutritious whole grains into our diet. And am looking out for some nourishing salad recipes or one pot meals that include brown rice. Im sharing with you a lovely brown rice, apple and walnuts salad recipe, that calls for a generous dose of toasted walnuts, a hint of [...]
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By Sailu Mar 1st, 2009 Category: All Recipes, Brown Rice Recipes, Indian Vegan Recipes,Indian Vegetarian Recipes, Salad Recipes
1.
Mango Pineapple Juice
3. Spinach Sandwich
4. Poori Bhaji
5. Saggubiyyam (Sago) Upma

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Padma
Wow! Sounds so delicious! I've been trying really hard to incorporate brown rice/quinoa into my meals. However, it is definitely harder to make them taste good when compared to say white rice. Will definitely try this recipe out!
Tara
Sailu, My parents live in Vizag and my dad's a diabetic. I've been asking them to eat brown rice and they can't seem to find it anywhere in vizag. I'm wondering if you know of a store. I'd really really appreciate it if you can let me know when you get a chance. You do incredible work and I truly admire your commitment and passion. Thank you! -Tara
Sailu
It goes by the name 'Dampudu Biyyam', hand pounded rice in most stores, Tara. You can find it at Karachiwala, Konaseema Stores near Eenadu and probably in few stores in Poorna Market area. Hope this helps.
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Reply 2 years ago in reply to Tara
Antara
I have been looking for different brown recipes and this one is a treat, Thanks for sharing. I'll surely give it a shot today itself.
vanitha
Hi Sailu, would u pls share the secret of keeping the apple so original in colour!Mine turn colour even after a treat by lemon juice or salt. tks very much
shaikhmohammed
can we say or serve it as a salad? otherwise it is really healthy and nutritious recipe. thank u very much.
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Soma
Love these kind of salads. i make them pretty often with different combos.
Sudha Rajagopalan
Hi Sailu, Great recipe. How much water do you add for Brown Rice ? Mine is either undercooked or overcooked. Thanks Sudha Sudha, I usually add 2 1/2 cups water to cook 1 cup of brown rice. It also depends on how old the rice is. The older the rice, more the water required to cook it.
Lalitha
Hi Sailu, Do you cook the rice in pressure cooker, rice cooker or just boil it in a traditional manner? Thanks Lalitha
o o o o o Like Reply 2 years ago in reply to Sudha Rajagopalan
Sailu
Boil it in lots of water. I soak it for a few minutes before boiling it.
o o o o o Like Reply 2 years ago in reply to Lalitha
Sudha
Hi Sailu... healthy recipe...i add avacado to dis rice....adding apple is new to me...i have to try.. Thanks SudhaBalaji
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R.Punitha
Hi Sailu , Highly nutritious salad with amazing taste!!! We are too gifted. Thank you a lot Sailu. Take care, Bye...
kalva
Wow lovely salad..

Cilantro
Lovely Sailu, Looks so delicious. I am looking for delicious and healthy brown rice recipes. Thanks for sharing.
o o Like Reply
o o
3 years ago
Indhu
so healthy :) and it looks very delicious - love the idea of orange juice :)
Sher
How scrumptious. Cannot wait to make this. Super healthy!

pinky
Hi Sailu, I really wonder how u can think so differently for recipes. May be that makes u unique. I need to try this recipe. Thanks for the healthy recipe. :) I was inspired by a salad recipe from a cooking magazine that I tweaked a bit, Pinky. :)
o o Like Reply
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3 years ago


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"If you are a high-powered person, realize that others can be negatively affected by your pace and push. For better results, try creating a calm atmosphere and achieving smooth and steady progress.'"
Brown Rice Pulao

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Of late, we are incorporating healthy grains like brown rice into our diet on a regular basis. Last Sunday, I made brown rice vegetable pulao and kheema curry. Very unassuming, earthy and wholesome. Though the rice is chewy, its worth the effort keeping in mind the nutrition involved. Those of you who are trying to develop a taste for brown rice, do try this flavorful recipe. Coconut milk would add more flavor to this recipe. The next time I try a one pot meal with brown rice, I intend adding coconut milk.
Our lunch ~ Brown rice pulao, Kheema curry & Raita
Brown Rice Pulao Recipe Prep & Cooking: 40 mts Serves 4-5 persons .
Ingredients:
2 cups Basmati brown rice, soak for an hour in warm water 1 large onion, finely sliced 2 cups cubed mixed vegetables (carrots, potatoes, beans, peas) 2 tbsp oil + 1 tbsp ghee 1 tsp ginger garlic paste few curry leaves garam masala pwd (3 cloves, 1 cinnamom, 1 elachi, 1 star anise) salt to taste Coarsely crush (do not make a paste): 4-5 tbsps chopped coriander leaves 8-10 chopped pudina leaves 2-3 green chillis 1 Heat oil+ghee in a cooking vessel, add the sliced onions and curry leaves and saute for 5 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute further for another 5 mts. Add
the cubed mixed vegetables and saute for 6-7 mts. 2 Add 4 1/2 cups water and bring to a boil. Add the brown rice, salt and garam masala pwd, reduce heat, cover with lid and cook till the rice is done. 3 Serve hot with raita or any curry of your choice.
Brown Rice Pulao Recipe
Of late, we are incorporating healthy grains like brown rice into our diet on a regular basis. Last Sunday, I made brown rice vegetable pulao and kheema curry. Very unassuming, earthy and wholesome. Though the rice is chewy, its worth the effort keeping in mind the nutrition involved. Those of you who are trying to [...]
All images and content on Sailu's Kitchen are copyright protected | Please Ask First Tagged as: brown-rice , pulao Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email Enter your email address:
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By Sailu Feb 7th, 2009 Category: All Recipes, Brown Rice Recipes
5. Spinach Sandwich

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Praki Prakash
Some comments here say brown rice is difficult to eat. I have been eating it for at least five years now and I agree the switch from the fine white rice to brown rice is hard. I was motivate due to health reasons. The funny thing is, after a while it grows on you and I really don't like white rice any more. White rice now tastes like something with no body at all.
Deepa
Sailu.. You made my day..It was a awesome recipe!! But took a lot of time to cook..but it was worth it.I was diagnosed with gestational diabetes recently..and after eating this meal...my sugar level was down!! Yippe thanks for the recipe..I'm gonna try it very often!! :)
Vani
Hi Sailu, I don't know to rice other than in a pressure cooker. Could you please advice me how to prepare this pulao using the pressure cooker. Keep up your good work.Love your talent of making any recipe simple and easy . cheers and Thank you
Manju
Thanks Lakshmijyothi
Purnima
Sailu, brown rice pulao looks very tasty n colorful..wd try this recipe...(hv read n follow it..wash the brown rice, soak it in warm water for 30 mins then cook..i prepare plain brown rice in this manner..pulao is a good option..)
Lakshmi Jyothi-Vizag-US
Someone here asked for Kheema recipie. Sailaja blogged a simple Kheema Curry as a part of http://www.sailusfood.com/2008... I guess this can be used till Sailu blogs an exclusive Kheema Curry. - Cheers
suma
hi i am trying ur recipes now a days. and the results r really successful. now i have a request ,,,my neighbour flat mates r vegetarians and they will not eat onion and garlic also. i am planning to have a party for them but i don't have any such recipes. i have some others who will eat spicy food. please suggest some recipes.
Miri
I have made rosematta rice with coconut milk (http://peppermill-miri.blogspo... and it made the rice more flavourful.You could try the same with brown rice. The kheema addition to this dish must have made it absolutely delicious!
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Reply 3 years ago
Akal
looks good, must be yummy with the kheema curry !!

Hi Sailu - At what point in this recipe is the salt and garam masala added? Updated recipe.
R.Punitha
Hi Sailu , i didn't taste brown rice till now Sailu. What is its taste? but its rich in carbohyderate. sure i'll try this recipe, looks awesome Sailu !!!
o o o o
I started eating brown rice last December...not a big fan, though, because it seems to lack all the flavor of white rice. Have been mixing a little ghee into it, which makes it a bit more bearable. But this looks good, will have to give it a try soon!
For Spicy lovers
Brown rice is difficult to eat for me, but ur picture looks so inviting. I have some brown rice since a long time, will try this soon.
sudha
very healthy recipe..::))

Alka
As usual ,awesome recipe and very neat pics.never tasted brown rice ,but seriously thinking of trying it out,after i keep hearing about its qualities everywhere in blogosphere.And what's better than starting with a pulao? Thanks for sharing :-)
texmex
To better digest brown rice it is a good idea to rince it and even soak it for at least 2 hours. It seems that some blocking enzymes are present in the remaining husk around the grain. Read this article http://www.drbenkim.com/articl... and the rest of the web site for good and healthy rcipes
Nags
my mom adds coconut milk to her biryani and most mixed rices and it makes such a difference!
o o Like Reply
o o
3 years ago
Maninas
I used to love brown rice, and eat only that, especially mixed with wild rice, but I haven't had it for ages. I just have a bag of brown basmati rice at home. Thanks for reminding me!
kalva
Very healthy Biryani indeed..

Mona
Nutritious, healthy and . Lovely idea for a one pot meal Sailaja. TOI doesnt seem to be working. Any idea by when will it be back? We all miss it :-( I'm working on bringing back TOI, Mona. I cannot fix a time frame yet as to when it goes live. :)
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Reply 3 years ago
Ashwini
love pulao. I should say its my favourite..Looks yummy, mouthwatering and healthy too.
swethaskitchen.com
generally brown rice is difficult to eat, but it is so healthy. so, i guess those who don't like brown rice will be inspired to eat by seeing your recipe.
Cialntro
I have tried making them but could not make myself to like it. I think I should be making kheema or mutton curry to compliment it well. I did use coconut milk in my pulao. Thanks for sharing.
manju
Hi It would be great if you could post the recipe for kheema curry. Thanks & Regards Manju
smitha
Looks so good of course if it is healthful so be it!!!

Susmitha
Looks nice and tempting! Will try this and let you know :)
Subu
It was really easy and Delicious.. Thanks for sharing

Kalps
Looks great, could you please advise pressure cooker method for cooking the brown rice. I would love to try it today. Thanks


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Dondakaya Pappula Podi ~ Ivy gourd With Spiced Chickpea Powder

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Pappula podi is a versatile spiced powder that enhances the flavor profile of vegetarian dishes lending them a unique taste. Most vegetables on the likes of okra, eggplant, ivy gourd and bitter gourd taste remarkably good when seasoned with Pappula podi. Constituents of this magic potion aka Putnala podi are roasted chick peas, dry coconut and red chili powder. Dondakaya Pappula Podi Vepudu Recipe Prep: 45-50 mts Serves: 4 persons Cuisine: Andhra . Ingredients:
250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourd/Gherkins 1/2 tsp cumin seeds 10-12 curry leaves 1 large onion, finely sliced 1/2 tsp red chilli pwd pinch of coriander pwd salt to taste 1 1/2 2 tbsps oil Grind to a fine powder (Pappula Podi) 1 tbsp dry coconut, grated 1-2 garlic cloves (optional) 2 dry red chilies, dry roast for a mt pinch of cumin seeds, dry roast for a mt 1 1/2 tbsps roasted chickpeas/dalia/putnala pappu pinch of salt 1 Wash dondakayalu and nip the tip and tail ends. Slice them into thin pieces and keep aside. 2 Heat a heavy bottomed cooking vessel, add oil, once hot, reduce to medium flame. Add cumin seeds and curry leaves and fry for a few seconds till the aroma emanates the kitchen. 3 Add the dondakaya pieces and saute on medium heat for 3 mts. Add the sliced onions, reduce to low flame, place lid, let it cook, approx 15 minutes. Keep checking in between, sauteing them so that they dont burn. The sauteed tindora will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 7-8 mts. 4 Add salt and turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesnt burn. Add red chilli pwd and coriander pwd and mix. Cook on low-medium flame for another 12-15 mts, without lid. Add pappula podi and mix well. Turn off heat. 5 Serve hot with steamed rice.
Dondakaya Pappula Podi ~ Ivy gourd With Spiced Chickpea Powder Recipe
Prep time: 15 min Cook time: 40 min Main Ingredients: ivy gourd onion roasted chickpeas
Pappula podi is a versatile spiced powder that enhances the flavor profile of vegetarian dishes lending them a unique taste. Most vegetables on the likes of okra, eggplant, ivy gourd and bitter gourd taste remarkably good when seasoned with Pappula podi.
All images and content on Sailu's Kitchen are copyright protected | Please Ask First Tagged as: dondakaya , pappula-podi , stir-fry Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email Enter your email address:
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By Sailu Sep 29th, 2010 Category: All Recipes, Andhra Recipes, Indian Fry Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, Podi Recipes, Recipes Vegetable Dishes
3. Poori Bhaji
4. Spinach Sandwich
5. Banana Milkshake

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Sharada
Hi Shailaja garu, I made this particular one so many times, because this is my son's favorite and of course whole family. If I cook my old fashioned dishes whole week, my husband asks why don't you make any of Ms Shalaja's dishes. Thank you so much.
Gauri Gharpure
This is a very interesting recipe... I am here after a long time, how have you been Sailu?
parita
Hello sailu, thanks for great recipe. I tried it and came out very good.
divya
must say sailu---ur recipes r just yummy--i have tried almost all of ur veg recipes--but ur QUOTES are just fab n so true n mind blowing---i visit ur website daily once both for ur recipe and ur quotes---keep writing nad keep posting new recipes may god bless u---tc
Mini
Love this with dal and rice.

sri
I tried this Recipe and its very tasty. Specially Pappula podi is good combination. Very good..:)-yummy
Supot
I liked the curry.

rani
hi sailu....happy to see u back in site.hope all is well. i missed ur recipes a lot. and wht happened to kidszone....please update ....Iam very much got addicted to ur site...bye n take care.
Sharada
Shilaja garu, I liked the curry. I am getting plenty of fresh Dondakayalu from my garden. I tried all your recipes this summer.All of them very good.This one is really good.
Kalyani
Nice recipe .....

jyothi
thanku sailu
jyothi
Hi sailu, looks yummy, but i have one doubt? are we supposed to use all pappulu or only one? can you please tell me
Sailu
Go through the ingredients list for 'pappula podi' recipe, Jyothi. You have to use Putnala pappu/roasted chickepeas only.
o o o o o
Like Reply 2 years ago in reply to jyothi
Saritha
Sailu, Thanks for the prompt reply :-) Can't wait to try out this recipe.
pinky
Nice recipe But the photo didnt helped much

Saritha
Sailu, A silly question -- when you say roasted chickpeas, do you mean dalia or dried chana? The recipe looks yummy, so I thought I'd confirm.
Sailu
Its not a silly question, Saritha. I should have been more specific. :) Its dalia/putnala pappu.
o o o o o Like Reply 2 years ago in reply to Saritha
VJBinCT
could you dry-roast besan in a dry fry pan instead? My grinder doesn't work well with chickpeas at all.
o o o o o Like Reply 2 years ago in reply to Sailu
Sailu
You need to use roasted chickpeas powder and not besan (chana dal pwd).
o o o o o Like Reply 2 years ago in reply to VJBinCT
Nishi
Hi Sailu, The curry looks so simple and delicious. Nice recipe



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Sailu | Indian Food, Indian food blogger at http://sailusfood.com and http://kidszone.sailusfood.com

Hi sailu, Here senagapappu means is it chunty senagapappu?

Senagapappu is Bengal gram/Channa dal.

wonderful and mouthwatering recipes.

Like Reply 2 years ago

wow lovely podi.. like it!!

Like Reply 2 years ago

Thanks for pointing out, Suma. Its 1 tsp of cumin seeds.

Priya (Yallapantula) Mitharwal

wow...nice podi recipe..flax seeds have many benefits indeed!

Where are Flax seeds available in Vizag?

wher do i find flax seeds at hyderabad

At Fab India, Dutt Island, Siripuram.

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I too tried this recipe today. It's really good!

thank u so much for the recipe...!!!

hi sailu, i just love this recipie!! very easy too!!

Like Reply 1 year ago

Yes, I am sure of the measurements. Its tsp and not tbsp.

Reply 2 years ago

I tried this Sambar podi today, it is tooooooooo good

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