I had always wondered what nutrients you will get from this idli milagai podi when compared to chutney or sambar.
Then when I learnt the recepie from my mom, I can see that she is adding horse gram (kollu) to this idli milagai podi. Kollu has a very good nutritional value and prevents you from being overweight.
When ever my grandma makes Kollu sundal, she will say that if you eat kollu you can run like horse. But nowadays, many have forgotten Kollu which leads to high cholestral levels. Try this recepie and to get the health benefits of neglected Kollu's nutrients.
Ingredients:
Method:
1) Wash and clean sesame seeds to remove any dirt.
2) Strain it with a strainer to remove the water.
3) Heat a kadai and roast wet sesame seeds.
4) Transfer to a plate after the seeds starts to splutter.
5) Add oil to same kadai and add asafoetida once it get roasted, add red chillies and curry leaves.
6) Keep the flame to low and fry for a min and transfer to same plate.
7) Add horse gram and fry in low flame for 10-15 mins.
8) Add Toor dal and Urad dal together fry for 5 mins.
9) Now add Channa dal and fry till golden brown.
10) Transfer to a different plate to cool down.
11) Now grind Asafoetida, Sesame seeds, Curry leaves, Red Chillies, Jaggery and Salt together.
12) In the same mixer add the Pulses (Toor dal, Urad dal, Channa dal and Horse gram) and grind.
Idly milagai podi is ready to be served and stored.
Tips:
1) This podi needs to be ground in dry mixer and also stored in a dry container.
2) Red chillies can be altered as per your spice level
3) Bar asafoetida (Katti perungayam) is preferred than the powder version.
4) Rock salt (kal uppu) is preferred than the normal table salt.
5) I have used sesame oil, you can replace it with any other cooking oil.
Ingredients:
- 1 cup + 1 tbsp Toor Dal
- 3/4 cup Chana Dal
- 1 cup Urad Dal
- 1 cup Horse gram
- 20-25 numbers Dry Red Chillies
- 1+1/2 green peas size Asafoetida
- 1 cup Curry leaves
- 1 tbsp Sesame seeds
- 1 tsp Powdered Jaggery
- 1 tsp Sesame oil
- As per taste Salt
Method:
1) Wash and clean sesame seeds to remove any dirt.
2) Strain it with a strainer to remove the water.
3) Heat a kadai and roast wet sesame seeds.
4) Transfer to a plate after the seeds starts to splutter.
5) Add oil to same kadai and add asafoetida once it get roasted, add red chillies and curry leaves.
6) Keep the flame to low and fry for a min and transfer to same plate.
7) Add horse gram and fry in low flame for 10-15 mins.
8) Add Toor dal and Urad dal together fry for 5 mins.
9) Now add Channa dal and fry till golden brown.
10) Transfer to a different plate to cool down.
11) Now grind Asafoetida, Sesame seeds, Curry leaves, Red Chillies, Jaggery and Salt together.
12) In the same mixer add the Pulses (Toor dal, Urad dal, Channa dal and Horse gram) and grind.
Idly milagai podi is ready to be served and stored.
Tips:
1) This podi needs to be ground in dry mixer and also stored in a dry container.
2) Red chillies can be altered as per your spice level
3) Bar asafoetida (Katti perungayam) is preferred than the powder version.
4) Rock salt (kal uppu) is preferred than the normal table salt.
5) I have used sesame oil, you can replace it with any other cooking oil.
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