Tuesday, September 30, 2014

Groundnut Holige | Shenga Holige | Peanut Poli | Palli Bobbattlu

groundnut holige
Holige is one of the most favorite sweets in our family and gets featured quite often either on a festival day or functions.There are various varieties of Holige and the most popular among them is Pappu Obbattu(Bele Holige) which is our typical community special as the stuffing is made up of toor dal and jaggery and Coconut Holige. Pappu Obbattu(Bele Holige) has shorter shelf life and has to be consumed in 2-3 days where as Coconut Holige has longer shelf and an be stored upto a week.
Groundnut Holige(Shenga Holige) is a North Karnataka speciality and it can also be stored up to a week. Shenga Holige turns slightly crispy once it cools down, but if you reheat it on tawa it turns soft.
shenga holige
Check out other Holige Recipes here:
peanut poli
Groundnut Holige | Shenga Holige | Peanut Poli Recipe
Yields: 9-10 Polis
Prep time: 30 mins | Cooking time: 30 mins | Total time: 1hr + 1 hr resting time
Cuisine: South Indian | Category: Sweets/Festival Sweets

Ghee/oil, to fry poli/holige

for outer layer/dough:
1 cup Maida/Chiroti rava
a pinch of Salt
1 1/2 tsp ghee, melted
1/3 cup Oil, to soak the dough
Water, to mix the dough

for filling:
1 1/4 cup Groundnuts
1 cup grated Jaggery

for outer layer/Dough:
  • Mix flour(maida) or chiroti rawa with a pinch of salt and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.You can add a pinch of turmeric powder to the dough if you want.
  • Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.
  • Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose. 
for the filling:              

  • Dry roast groundnuts until they turn slightly crispy and has some black patches.Taste one groundnut and check whether it is roasted completely or not.Let them cool.Rub your palms thoroughly on the groundnuts to remove their skin and separate the peeled skin and groundnuts.
  • Grind roasted and skinned groundnuts to a powder in the mixie and then add grated jaggery to it and run it again to get a uniform mixture.The mixture might become sticky which is fine.
  • Store it in air tight container.Make this on the previous day itself to ease up the process on the festival day.
to prepare Shenga Poli:

  • Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis. Grease holige paper or banana leaf with oil.
  • Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands as shown in the pics and place one ball of filling and seal it properly from all the edges like how we do for parathas.Now flatten it slowly with hands to get 5" diameter circle. Alternatively you can roll it like parathas like how we do in between two greased transparent sheets. Adapt the method which ever is convenient for you
  • Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.

  • Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula. See the pics to get a clear understanding of it. 
  • Now fry it on both sides applying ghee until light golden in color. Pour the ghee over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.

  • Repeat the process for making all polis, smear the holige paper liberally with oil and follow the same procedure. 
Serve the Shenga poli warm or hot with melted ghee.

shenga poli

  1. These holiges can be stored upto a week.They turn slightly crispy and hard when it cools down, you can reheat them on tawa before serving for soft holiges.
  2. You can replace groundnuts with sesame seeds and follow the recipe to make nuvvula obbattu,even it tastes delicious.
  3. You can add 1/4 tsp cardamom powder to the groundnut filling.
groundnut holige

Friday, September 26, 2014

Rajma Sundal | Navaratri Sundal Recipes

rajma sundal
Happy Navratri to all!!

Yesterday was the first day of Navaratri and we offered Rajma sundal as prashad and I am here to share the same in my space.One can prepare various varieties Check out the various Navaratri recipes here for various sundal, kheer, snack and rice varieties.
kidney beans sundal
We always make a variety of sundal for any festival as it not only adds the number of items to the menu but also it is very easy to prepare and an absolutely guilt free snack to compensate the extra calories from the fried stuff and sweets made on festivals.Hubby is a big fan of sundal especially when made with kala chana,so I end up making Kala Chana Sundal more often compared to other sundals.It is a perfect guilt free snack which can be served as a snack or as a side dish in lunch or breakfast.
Check out other Sundal Varieties in my blog here:
kidney beans sundal

Rajma Sundal | Kidney Bean Sundal Recipe:
Serves: 3-4
Prep time:10 mins | Cooking time:40 mins | Total time:50 mins
Cuisine: South Indian | Category: Snacks

1 cup Kidney Beans (Rajma)
1/4 cup grated/chopped fresh Coconut
3-4 Green chillies,sliced
1/2" Ginger
juice of 1/2 lemon
Salt to taste

to temper:
1 tsp Urad dal
1-2 Red chillies,broken
1/2 tsp Mustard seeds
a sprig of Curry leaves
a pinch of Asafoetida(hing)
1 tbsp Oil

  • Soak rajma overnight or at least for 8-9 hrs and clean them again for 3-4 times with fresh changes of water.
  • Grind grated/chopped coconut,ginger and green chillies to a coarse paste in whipper mode.
  • Pressure cook Rajma for 5-6 whistles until soft,I generally pressure cook for 2 whistles and cook on low flame for 5-6 mins for making sundal.The rajma should be cooked soft but should holds its shape and it should not be either hard or mushy. You can add salt while cooking rajma or add it at the time of tempering.
  • Drain the rajma and keep it aside,you can use this drained water to make healthy rasam.
  • Heat oil in a kadai and crackle mustard seeds and add urad dal and red chillies and let them turn slight brown.
  • Add hing,curry leaves and ground coconut-green chilli-ginger paste and fry it for a minute.
  • Add cooked and drained rajma and required amount of salt and mix well and cook it on low flame for 2 mins.Do not fry them for long as it makes the sundal very dry.
  • Switch off the flame and add lemon juice and mix well.
Serve them hot,warm or cold as a snack or with lunch.

  1. You can replace rajma with kala chana, white chickpeas,lobia,green gram,yellow peas or chana dal for variation or you can even use mix of these legumes to make variety sundal.
  2. You can even add coriander leaves in the end.
  3. If you want softer sundal add 2-3 tbsp reserved water(drained from rajma) after you add rajma to the tempering and cook till soft and water dries off.Add ground mixture and salt later and fry for 2 mins.
  4. Use light Red color variety rajma for this, do not use rajma in deep red color or black color  as it does not cook properly.
rajma sundal

Tuesday, September 23, 2014

Navaratri Recipes 2014 | Navratri Vrat Recipes

Navaratri will be celebrated from 25th sept- 3th October. Navratri festival is celebrated for nine days worshiping Durga devi in different forms on each day and on the 10th day Vijayadashami is celebrated.This festival is celebrated in most of the states in India in various forms. Dasara is celebrated in a grand manner especially in cities like Mysore and Calcutta.While in North,a fast is observed on those days and also celebrated with garba and dandiya where as in South,many people celebrate the festival by keeping Golu(an array of Idols) and pooja is performed on those 9 days inviting many ladies for haldi-kumkum.Various varieties of sundal and kheer varieties are prepared on those 9 days during Navratri to offer to the people who visit the Golu. We make a traditional sweet like holige or any thing equivalent on the first day and last day of Navratri and a simple sundal and kheer variety during the other days.I am compiling few recipes at one place which are ideally prepared in south Indian homes during Navratri for Pooja.I would have preferred to do a pictorial index but the list was so long that I went with the simple recipe index.I hope it is useful for you.Happy Navaratri to all !!


Sundal varieties:
  1. Ammini Kozhukattai | Undrallu Guggillu
  2. Chana Dal Sundal
  3. Lobia Sundal/Alasandula Guggillu
  4. Avarekaalu Kadubu/Spiced Steamed Rice flour Dumplings
  5. Kabuli Chana Sundal
  6. Kala Chana Sundal/Black Chickpeas Sundal
  7. Peanut sundal
  8. Sweet corn Sundal 
  9. Mixed Bean Sundal 
  10. Kosambari | Moong dal Salad
Vada/Snack varieties:
  1. Alasandula(Lobia) Vada/Fritters
  2. Masala Vada/Chana dal Vada
  3. Medu Vada
  4. Mixed Dal Ambode(Vada)
  5. Mosaru Ambode/Dahi Dal Vada
  6. Dahi Vada/Perugu Vada/Mosaru Vade
  7. Saggubiyyam Bonda/Sago Bonda(with out onions)
Traditional Sweet Varieties:
  1. Hoornada Holige/Obbattu
  2. Halu Holige | Paal Poori | Paala Obabttu 
  3. Boorelu | Sukkinunde | Suzhiyan
  4. Karida Kadubu | Kari Kudumulu | Fried Sweet Dal Dumplings
  5. Garugu Hollige/ Hollige with rice flour-coconut filling
  6. Puran Poli | Pooran Poli | Bobbatlu
  7. Sajjappa | Sojja Poorilu | Halwa Poori
  8. Karida Kayi Kadubu | Coconut Kadubu
 Kheer/Payasam Varieties:
  1. Carrot Kheer
  2. Hayagreeva/Chana dal Sweet
  3. Korra biyyam Payasam | Foxtail Millet Kheer 
  4. Moong Dal Kheer / Pesara Pappu Payasam
  5. Palada
  6. Phool Makhana Kheer
  7. Poha Kheer/Aval Payasam
  8. Paal Payasam / Rice Milk Pudding
  9. Rava Payasam | Sooji Kheer 
  10. Rasayana | Balehannu Rasayan
  11. Sabudana Kheer | Sago Payasam
  12. Semiya Kesari 
  13. Semiya Kheer | Vermicelli Payasam
  14. Undrallu Payasam | Paal Kozhukattai
  15. Pappulo Undrallu
  16. Palathalikalu 
  17. Paal Payasam
  18. Mango Sheera
Rice Varieties:
  1. Aava Pettina Chintapandu Pulihora
  2. Chintapandu Pulihora- Andhra Style
  3. Coconut Rice | Kobbari Annam
  4. Cranberry Rice | Cranberry Puliyogre
  5. Dabbakaya Pulihora/Indian Grapefruit Rice
  6. Gongura Pulihora | Sorrel Leaves Rice
  7. Lemon Rice/Chitrannam
  8. Mamidikaya Pulihora/Maavinkay Chitranna
  9. Methi Peas Bath | Menthya Batani Anna
  10. Pulihora/Puliyogre
  11. Raw Mango Rice/Mamidikayi Gojju Annam
  12. Vangi Bath
  13. Rava Pulihora 
  14. Usirikaya Pulihora

People in North observe fast during those 9 days of Navratri,only few kinds of flours and vegetables are supposed to be eaten during vrat.Instead  of the regular salt, Sendha namak is used on the fasting days.Though I do not have many recipes in my blog I would like to share the recipes which comes under that category.
Navratri Vrat Recipes:

  1. Carrot-Beetroot Halwa using Condensed milk
  2. Carrot Phirni
  3. Phool Makhana Kheer
  4. Rava Payasam | Sooji Kheer 
  5. Sabudana Kheer | Sago Payasam
  6. Carrot Kheer 
  7. Basundi
  8. Orange Basundi
  9. Coconut Burfi/Koprapak/Kobbari Mithai
  10. Mango Fudge | Mango Burfi
  11. Lauki(Bottlegourd) Halwa
  12. Paneer Modak Peda  
  13. Semiya Kheer | Vermicelli Payasam
  1. Butterfruit(Avocado) Milkshake
  2. Chikoo(Sapota) Milkshake 
  3. Mango Milkshake
  4. Mango Banana Smoothie  
  5. Bonda Juice/Tender Coconut-Malai Juice
  6. Musk Melon Juice
  7. Neer More/Spiced Buttermilk
  8. Watermelon Juice
  9. Mango Lassi
  10. Strawberry-Banana Smoothie
  11. Strawberry Lassi
  12. Sweet Lassi
  1. Sabudana Thalipeeth
  2. Sabudana Tikki | Sabudana Cutlets
  3. Sabudana Khichdi - Maharastrian style
  4. Sabudhana Upma/Saggubiyyam Upma(with out onions)
  5. Spicy Phool Makhana | Roasted Lotus Seeds
  6. Aloo Jeera 
  7. Fruit Cocktail Sticks
  8. Fruit Chaat | Cut Fruits | Fruit Salad
  9. Sago Chiwda | Puffed Sago Snack   
  10. Alu Fry | Potato Fry - omit garlic in the recipe
  11. Groundnut Sundal/Peanut Sundal

Monday, September 22, 2014

Sajjappa | Sojjappalu | Sojja Poorilu | Halwa Poori | Sajjobbattu

We prepare lots of holiges like Hoornada holige(Pappu Obattu) ,Coconut Holige, Sogasu Obattu, Sajjige Obattu(Sajjappa), Garugu Obattu and Paala Obattu(Haalu Holige) which tastes best on its own and has its own importance for the festivals.
Although my regular cooking is very much modernized, I still prefer to indulge in the traditional dishes occasionally and especially during festivals. I select a very simple menu for festivals(though few festivals are exceptions) and I would end up making some kheer,sundal and a variety rice which makes my job easier as hubby dear does not like me spending more time in kitchen.But I miss those traditional dishes which my mom makes and which I cherished growing up.We have lots of traditional dishes which I never got to make after my marriage because of my laziness but I crave for few of them and I ask my mom to make it for me when I visit her.
Coming to the holiges I mentioned above Sogasu holige, Sajjige holige and Garugu Holige they all look similar and all are deep fried but the filling,taste and texture of each holige is different from the other.Sogasu and Sajjige holige uses rawa filling which is made differently for each holige and where as garugu holige uses rice flour filling.I know that it is very confusing if you are hearing all these names for the first time but once I put up all these recipes you can easily differentiate them.Now let us see how to make Sajja obattu.
Sajjige Holige is more popularly called as 'Sajjappa' in Karnataka and ' Sojjappalu or Halwa Poori ' in Andhra,we usually call it as 'Sajjobbattu' at my place.It is a crispy fried Holige and try this holige on one of those navratri days and enjoy it.You can prepare it a day before if you are planning to serve it as Prashad during Navratri.

Check out other Holige Recipes here:

Sajjappa | Sojjappalu | Halwa Poori | Sajjobbattu:
Shelf life: 2 days | Yields: 10-12 Sajjappa
Prep time:20 mins | Cooking time:40 mins | Total time:60 mins
Cuisine: South Indian | Category: Sweets

for Stuffing:
1 cup Rava(Bombay Rava/Upma Rava)
2 1/2 cups Water
1 cup Sugar
1 tbsp Rice flour
1/4 cup finely chopped Cashewnuts
1/2 tsp Cardamom powder
2 tbsp Ghee

for kanaka(outer cover):
1 cup Chiroti/Holige rawa(baarik rava)
a fat pinch of Salt
1/2 cup Oil(to soak the kanaka)
Oil for deep frying


for filling:
  • Heat ghee in a kadai and add cashewnuts and slightly fry them and remove the nuts aside or in the same ghee add rava and fry until you get nice aroma and keep aside.
  • Meanwhile boil water separately in a vessel and then add roasted rava with cashew nuts  and stir continuously until the mixture becomes thick.
  • Add sugar to it and cook well until the mixture thickens.
  • Add  rice flour and cardamom powder and mix it nicely and let the mixture cool completely.
  • Grease your palms and make big lemon size balls out of the filling and keep them aside.
 for Kanaka:
  • Mix chiroti rawa with a pinch of salt to it and add water to it and knead in to a very smooth dough.The consistency of the dough should be very loose than the regular roti dough.
  • Now using your fist hit the dough for few mins to get the softer dough.
  • Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil.Let the dough rest for a minimum of 1 hr and up to 2 hrs.Drain the excess oil and use it for other purpose.
  • See the pics to get to know the consistency of the kanaka.
for making Sajjappa:

  • Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis.Grease holige paper or banana leaf or a plastic cover with oil.
  • Pinch a small amla sized dough and flatten it a bit using your hands as shown in the pics and place one round of filling and seal it properly from all the edges like how we do for parathas.
  • Now flatten it slowly with hands to get 3" diameter circle to the size of big pooris.It should not be very thick like paratha nor thin like rotis,it should be slightly thicker than poori.See the pictures for clear idea.
  • Meanwhile heat oil for deep frying in a kadai and gently slide the patted holige from the sides into the oil taking care that oil would not splutter.
  • Deep fry them until they are slightly brown on both side.
  • Drain them on kitchen towels to remove the extra oil.
  • Repeat the process for making holiges,smear the holige paper liberally with oil and follow the same procedure.
Serve them hot/warm or at room temperature.You can store them at room temperature for two days.
halwa poori

  1. Always make kanaka before proceeding to make filling which helps in saving time.
  2. As these can be stored for two days you can make them ahead if you want.But the fresh ones are more crispier and tastier.
  3. The addition of nuts is entirely optional but it adds a nice taste to every bite of holige.
  4. If you are a health freak instead of deep frying you can even fry it on tawa like how we do for parathas,they taste still good but the deep fried ones taste anytime better.
  5. You can add 1 tbsp Rice flour to the cooked rava while making the filling, this will give crispier sajjappa. 
  6. You can use Maida in place of chiroti rava if you don't get it.


Monday, September 15, 2014

Gongura Pulihora | Gongura Rice | Red Sorrel Leaves Rice

gongura pulihora
Gongura(Red Sorrel leaves) is very famous in Andhra Pradesh especially for its various varieties like Gongura Pacchadi(Gongura chutney),Niluva Gongura Pacchadi(Gongura pickle) and Gongura pappu(Gongura Dal), Rice and also some fusion side dishes to pair with rice or rotis.Whenever I find these greens I never miss a chance to prepare Gongura Pacchadi as it is my DH's favorite.I have not posted any of these famous varieties although I make them quite often. I had earlier posted a recipe of Gongura Pulusu Kura which is a stewed version of Gongura and chana dal which is quite tangy and goes well with rice and Noone Gongura,which is a tempered version of Gongura and can be stored for up to two weeks .
gongura leaves
Gongura Pulihora is slightly a modified version of  Chintapandu Pulihora and is a treat to those Gongura lovers.We get two varieties of Gongura - Red Sorrel leaves (Erra Gongura) and White Sorrel leaves (Tella Gongura which is actually green in color) where the red variety is tangier than the other one. Gongura imparts a nice tart taste to pulihora and makes it taste little different from the regular Chintapandu Pulihora. Try this Gongura Pulihora next time you find these greens, I am sure you will love it.
gongura pulihora

Also check out other Pulihora Recipes in my blog:
gongura pulihora

Gongura Pulihora | Red Sorrel Leaves Rice:
Serves 2
Prep time:10 mins | Cooking time:40 mins | Total time: 50 mins
Cuisine: South Indian | Category: Lunch-Rice Varieties

1 cup Sona Masuri rice or equivalent
1 large bunch Red Sorrel leaves/Gongura
1 tbsp Tamarind Pulp
Salt to taste
1 tbsp Sesame Oil
1 tbsp Oil

to roast and grind:
1 tbsp Sesame seeds
1 tsp Mustard seeds
1/2 tsp Fenugreek seeds
3 Red chillies

to temper:
2 tbsp Oil
1 tsp Mustard seeds
1 tbsp Urad dal
1 tbsp Chana dal
1/4 cup Groundnuts
3-4 light colored long Green chillies,slit
1/2 tsp Turmeric powder 
2 Red chillies
a sprig of Curry leaves
a pinch of strong Asafoetida
to prepare Gongura Rice:
  • Dry roast fenugreek seeds,mustard seeds,red chillies and sesame seeds separately until they are well roasted and remove it and let it cool.

  • Remove the leaves from the stems carefully and wash them properly for 3-4 times.Drain them in the colander until all the water drains away.
  • In the same pan heat 1 tbsp oil and add stemmed and sorrel leaves and fry until they wilt and become slightly mushy,cool the mixture.Add tamarind pulp at the end.

  • Grind the roasted seeds to a fine powder and add sauteed sorrel leaves and grind to a smooth paste.
  • Wash and soak rice for 10-15 mins and cook it in rice cooker or pressure cooker with 2 cups of water until it is done. Let the rice sit for some time and spread it on a wide plate by smearing a tbsp. of sesame oil which helps in keeping the grains separate.
  • Heat 2 tbsp oil in a deep bottomed kadai/pan and crackle mustard seeds. 

  • Add ground nuts and fry them until they turn slight red in color and the skin begins to split.
  • Add chana dal, urad dal, red chillies and slit green chillies and fry until the chillies wilt and the dals turn light golden brown in color.Add curry leaves, asafoetida, turmeric powder and fry half a minute.Add ground gongura mixture and let it cook until it thickens and the oil separates from the edges. It takes 7-8 mins. Switch off the flame and let it cool completely.
  • Reserve some portion(2-3 tbsp) of the gongura mixture we prepared now and add cooled and spread rice along with salt and mix it nicely until everything is neatly incorporated. Now taste the rice and add more gongura mixture or salt as needed and adjust the rice according to your taste buds. Prepare it slightly sour so that it tastes delicious once it is rested for some time. Rest it for an hour at least.
Serve it as a variety rice in your meal or as a meal by itself with Curd Rice/Daddojanam.
  1. Use rice varieties like sona masuri, ponni, jeeraga samba for these kind of rice varieties, I do not suggest basmati rice.
  2. Red Sorrel leaves are slightly tangy hence I added just little bit of tamarind,if you are using green sorrel leaves variety add more tamarind to it.Always make the rice bit tangy so that it will taste nice once it settles down.
  3. You can add roasted and peeled groundnuts at the end to keep them crunchy,but I prefer to add it while frying as I like the taste of groundnuts cooked in tart gongura mixture.
  4. This rice is ideal to pack for travel as well as for lunch box.

    gongura pulihora

Thursday, September 11, 2014

Nellikai Chutney | Usirikaya Pacchadi with Red Chillies | Gooseberry Chutney

usirikaya pacchadi
Usirikaya Pacchadi (Chutney) is a simple Pacchadi recipe which goes well with plain steamed rice or curd rice or few breakfast varieties like idli and dosa.It can be prepared in no time if we have the preserved Gooseberry chutney ready. I have already posted how to prepare the Niluva Usirikaya Pacchadi (preserved Gooseberry chutney) recipe.
We usually prepares two kinds of Usirikaya Pacchadi one with green chillies and the other with red chillies with minor variations. I have already posted the chutney recipe with green chillies  and today I am posting the chutney recipe with red chillies. This chutney is quite tangy and also an easy accompaniment and tastes nice when mixed with hot rice and ghee.

Usirikaya Pacchadi with Red Chillies recipe:
Serves 3-4
Prep time: 10 mins | Cook time: 5 mins | Total time: 15 mins
Cuisine: South Indian | Category: Accompaniments

3-4 Red Chillies
1/4 tsp Fenugreek seeds
1/4 tsp Mustard Seeds
2 Garlic pods
1 medium Onion,finely chopped
Salt,as required
1/2 tsp Oil

to temper:
2 tsp Oil
1/2 tsp Mustard seeds
5-6 Curry leaves
1 Red chili,broken
a pinch of Asafoetida

  • Dry roast Mustard seeds and remove them.Heat 1/2 tsp oil in a pan and add fenugreek seeds and fry them until red in color and remove them aside.Add red chillies and fry for few seconds until they have blisters.Add garlic pods at the end and just saute it for half a minute and add niluva usirikaya pacchadi to the pan and fry for a minute and remove it.
  • Grind niluva usirikaya(preserved gooseberry) with all the roasted ingredients - red chillies, mustard seeds, fenugreek seeds, garlic pods to a smooth chutney.Now taste it and if you need to add salt then add required quantity to it and grind again.
  • Add finely chopped onion and just grind in whipper mode for half a minute or you can mix it with chutney later.
  • In a small tempering pan heat oil and crackle mustard seeds and add broken red chillies,curry leaves and asafoetida and fry them until they wilt and add this to the chutney.
Serve it with hot rice and ghee and raw onions.
amla chutney
  1. You can mix chopped onion after you grind the chutney or add it while grinding.It is your wish.
  2. The addition of garlic pods is optional.I add it sometimes and skip it sometimes.
  3. If you do not have preserved gooseberry chutney,use the fresh gooseberry and add turmeric powder and salt accordingly.Also slightly fry the gooseberry pieces to remove the raw smell from them. 
If you are interested check other gooseberry recipes here.
nellikai chutney

Thursday, September 4, 2014

Kothimeera Podi | Coriander Leaves Spicy Powder | Podi Recipes

coriander leaves spicy podi
A typical south Indian meal is incomplete without a Podi(spicy powder).We prepare various podi varieties,while few are paired with breakfast others with rice.Mom makes various podi varieties and she always packs a few varieties for me when I visit her.Her Kakarakaya(Bittergourd) podi is quite tasty and is the most favorite one at our home.
Coriander leaves podi is quite flavorful and delicious when mixed with hot steamed rice.Try this coriander podi when you have abundant coriander leaves,you will thank me for introducing this aromatic and flavorful coriander podi to you.
kothimeera karam podi
As I usually stock these podi varieties sometimes it is really helpful on those lazy days.I just prepare steamed rice and mix various podi varieties with hot rice and ghee along with fryums and papads- a satisfying meal for me.
Check out other Podi recipes for rice in my blog:
kothimeera podi

Kothimeera Karam Podi Recipe:
shelf life:2-3 months
Prep time:10 mins | Cooking time:40 mins | Total time:50 mins
Cuisine: South Indian | Category: Accompaniments - Podis

1 large bunch Coriander leaves
1 cup grated Dry Coconut
15-16 Red chillies
1 large gooseberry sized Tamarind
1 1/2 tbsp grated Jaggery,optional
2 tsp Mustard seeds
3-4 tbsp Oil
Salt to taste

  • Separate the coriander leaves from stems and wash the coriander leaves and wipe with a kitchen towel completely and spread in a thin layer and let them dry for few hours until no moisture is left. They would not get dried completely, they will just loose the moisture content slightly and look little dry.
  • Heat 1 tsp oil in a pan and add red chillies and fry them until they turn brown and remove them and let them cool.
  • Grind red chilies with grated dry coconut  and salt to a coarse powder. Add jaggery and tamarind and grind it again. Remove the mixture and keep it aside.
  • Grind the coriander leaves(slightly dried) to a coarse powder in WHIPPER mode. Do not run it in normal mode as it might turn to a chutney.
  • Heat 3 tbsp oil in a thick kadai/pan and crackle mustard seeds and add coarsely ground coriander leaves to it and fry until the coriander leaves are browned and become slightly crispy. They will turn to brown to slight blackish in color. This will take 15-20 mins.
  • Add ground coconut- chili mixture to it and fry again for another 3-4 mins.
  • Cool the powder completely. Store it in air tight container.
Serve it with hot rice and ghee and raw onion if you prefer.
  1. As we grind the dried coriander leaves first and then fry it in oil,the color of the coriander leaves is not preserved but it tastes delicious with wonderful flavor and also can be stored for long.
  2. You can replace coriander leaves with curry leaves or mint leaves and follow the same recipe to prepare Karivepaku(Curry leaves) Podi and Pudina(Mint) Podi respectively.
  3. You can add more dry coconut if you wish,it adds more taste to podi.
  4. The addition of jaggery is optional but helps in balancing the flavors.
    kothimeera podi
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