Topic started by Palavi (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on Tue Mar 9 08:23:45 EST 2004.
All times in EST +10:30 for IST.

Could you please tell me how to make different types of podi's to eat with rice. Thanks.

Responses:

• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Tue Mar 9 09:38:36 EST 2004
  
  Can u specify the name of the powder ?
  
  
• From: Palavi (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Tue Mar 9 14:48:57 EST 2004
  
  Hi R,
  There are many different types of powders, I don't know the names of all, but that is what i want to know, the different varieties. The names I know are parippu podi, curry leave podi.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Tue Mar 9 17:25:38 EST 2004
  
  http://indiatastes.com/categories/powders.shtml
  
  http://www.sysindia.com/kitchen/visitors/podi/index.html
  
  http://www.daawat.com/recipes/indian/powders/powders.htm
  
  In the above said sites, they have all kinds of powders which u have to choose.
  
  Other than this, u can take reqd. qty of pepper, jeera and little curry leaves, dry roast them, grind nicely. Can take with rice, ghee and salt before your lunch and dinner which is very good for digestion and health. (can be given to kids too.)
  
  If you have dry neem flower, fry them in ghee till it is black(dont burnt). Can have with rice.
  
  Similarly, fry sundaikkai and manathakkali vathal separately, coarse powder them, take with rice.
  
  In my cookery book, I saw angaya podi and vazhakai podi. If u need them, let me know.
  
  
• From: Palavi (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Wed Mar 17 11:52:51 EST 2004
  
  Thanks R. I would like to know the recipie for vazhakai podi. What is angaya?
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Mar 19 17:41:06 EST 2004
  
  Hi Palavi,
  
  This type of Vazhakai podi will come for a day only, though u dont use your hand. For a change, can try this.
  
  vazhakai 1
  thoor dhal, urad dhal and channa dhal 3 tbsp each
  red chillies 4, salt.
  
  Chop the veg., with skin into 3 to 4 pieces depending on the length. After cooking, peel the skin out.
  
  In the meantime, fry dhals, red chillies in little oil and grind them with salt. Now, add the veg., grind it coarsely. Make sure the they are not wet.
  
  Angaya podi is a podi which uses in regular days and mainly for the delivery women while they have the pathiam since it has very good & easily digestible ingredients. I got the below said recipe from a site, but my mother use to make with more ingredients, so everytime, use to bring it from India. Here it goes-
  
  1/2 cup dhania seeds
  2 tsp pepper
  3 tsp cumin seeds
  neem flower dried a handful
  1 bit dried ginger
  20 nos salted and fried sundakkai
  hing 1 big lump
  1/2 cup curry leaves
  1/4 cup salt
  4 nos dry red chillies
  
  
  Cooking procedure:
  roast neem flowers,to a dark red colour in a pan without oil.keep aside.roast other ingridients also to a reddish brown colour.fry hing.roast curry leaves to a reddish brown colour.heat salt till it splutters vigorously and remove,when fried lightly.put all the ingridients in a dry blender and make a very smooth powder.
  
  Bye
  
  
• From: Sakshi (@ adsl-18-243-165.gnv.bellsouth.net) on: Sat Mar 20 08:42:32 EST 2004
  
  Hii R
  what is manathakalli and sundakai?
  
  

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