This is what I always thought when I think of the podi that Amma makes. It used to be the object of many childhood dreams. When somebody used to ask me what my favorite food was, I used to think podi annam! I remember during my high school, when coming back from school, Amma used to make evening tiffens. Instead I used to ask her to give me podi annam. It tastes great with both hot rice and cold rice, with chappati or idly or dosa. You name it, I used to like it with that!. That used to be my obsession with this podi, which has been my household dish since I can remember. There was nothing more interesting to me than idlies with podi smeared. It used to taste so wonderful. When I carry this to school, I used to longingly wait for the lunch break to come, so that I can eat it. I especially love the way Idli tastes when you crumble it really well, that it becomes like upma, mix it with ghee and this podi. It just tastes yummy!. This is a love affair that began during childhood and continues to go strong!
Most wonderful thing that can happen to me is the fact that my daughter likes it too. There is nothing more fantastic and heart warming than the fact that your child likes your favorite stuff. At parents place, when Amma makes non-veg, I used to tell her not to bother about my food, as I would love to eat podi annam. This continues to be so, at my place too. Amma always makes this for us but this time we expired it much sooner than we thought. Then Athamma made something similer but that had lot of kopra, so didn’t stay for long.
So when Linda said its going to be Tuvar Dal or Toor Dal for JFI this month, I couldn’t think of a better one to contribute. Called up Amma and got the proportion correct and prepared especially for Linda.
Linda, hope you like this!
So here my Amma’s Podi
Toor Dal – 1 cup (150 gms)
Bengal Gram – 1/2 cup
Red Chilies – 12 to 15 long
Coconut – 1/2 cup
Asafoetida / Hing – a pinch
Salt to taste
Oil – 1 tbsp
Method to prepare
Heat a Kadai with little oil. Roast the Toor dal till nice aroma comes out. Make sure it doesn’t get brown. You need to keep stirring. Remove to a plate, then add Bengal Gram. Once its fried well, remove.
Add some more oil and roast chilies. Remove and let it cool.
Selecting the correct coconut is important. This can be made with coconut that’s really aged. It should not be a tender one. Grate the coconut to get half cup. Add oil and saute well along with hing and salt. Remove and let it cool
Once all the ingredients are cooled, grind them in mixie to a fine powder. The texture can be adjusted as per taste. It tastes good both fine or little coarse.
More coconut can be added if its not going to be stored for long. Once the powder is ready, store it in an air tight container. This can stay fresh for 4 to 6 months.
Amma’s magic Podi goes to Linda for JFI: Toor Dal.
Now for a guess game. Name the plant and what is yielded. Answer will be posted tomorrow.