Chutney Podi

Chutney podi 

Ingredients

Bengal gram dhal – 1 tumbler

Urud dhal – ½ tumbler

Dry coconut scrapings – 1 tumbler

Red chillies – 10 t0 15

Tamarind – small piece

Salt – to taste

Hing

Cooking method

1.      In a kadai, pour 2 tsp cooking oil and roast the dhals and red chillies to golden brown colour

2.      Separately fry the dry coconut scrapings.

3.      When the mixture cools, powder the dhal mixture with tamarind and salt and lastly add the roasted dry coconut scrapings

4.      Take a kadai, add 2 tsp oil and add the seasonings (mustard, hing & curry leaves) and fry. Bring it to cool

5.      Add the powder to the kadai and mix thoroughly

6.      Store in an air tight jar

7.      Serves as a multi purpose side dish (especially tastes good with upma and rice).

             Menthittu (Grandma’s recipe)

Ingredients

Toor dhal – 1 cup

Channa dhal – ½ cup

Moong dhal – ½ cup

Urud dhal – ¼ cup

Jeera – 2 tsp

Turmeric root – small piece

Tamarind

Cooking method

1.      Take a kadai and dry roast all the dhals one by one, and finally add jeera and the small piece of turmeric root

2.      When the mixture cools, make a fine powder and sieve thoroughly

3.      While serving, add the tamarind juice, mix necessary powder and salt and add the mustard seeds and green chillies and curry leaves (similar to sambar consistency)

4.      Tastes well with hot rice on a winter night!