#OPOS Paruppu Podi

Podi - a favourite condiment of the South Indians. We have it for every meal. Literally! It is a quick stand-alone side dish for Idli or Dosa. We mix it with Rice and ghee for lunch. Snacks - try it with Kozhukattai or Pachchai Thenkuzhal
Traditionally, Podi is a process where the lentils and spices are slow roasted separately, so as to not burn the condiments, mixed and powdered. Each house has its special recipe. Do look into this Curry Leaf Podi and Chettinad Style Podi.
This version is Instant. The word "Nodi" in Tamil means bare seconds. That's how long it takes to make this Podi. As Rama Krishnan, the food scientist behind OPOS way of cooking says, you can serve the Idli and then make the Podi with these minimal ingredients in hand.
Pottukadalai (also known as dalia) - 1/4 cup
Dry Red Chillies - 2 to 3 numbers
Salt - 1/4 teaspoon
Garlic Clove - 1
Curry Leaves - 4 or 5 (Optional)

Blend all in a mixie.

Coarse or Fine - is a choice left to individual preference. I like it quite fine. It keeps fresh for a week. and has multiple uses. A quick chutney when ground with coconut. Also, we can use it to thicken gravies, curries.


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