Lovers of South Asian food are well-acquainted with chutneys and pickles, but podis are an often forgotten way to give a meal some pizazz.
Please Pass The Podi!!
ย ย ย Chutneys and pickles definitely steal the limelight away from podis, but these flavorful powders jazz up everything from idlis and dosa to steamed rice and parathas. I could go a step further and say that South Indian food doesn't get the international attention it deserves, but that is a subject matter for a different post.
ย ย ย Anyhow, this poondu podi is the bee's knees, and contains a massive amount of garlic, roasted lentils, and dried chilies. Vampires will run in fear when they smell the steam coming off your rice after you've dropped a spoonful of this edible gunpowder on it. I like to mix it with a bit of coconut and olive oil before adding it to rice.
๐ง Poondu Podi Ingredients ๐ถ๏ธ
INGREDIENTS
- 1 tsp cooking oil
- ยฝ cup garlic cloves (peeled)
- 8x dried chilies
- โ cup toor dal
- ยผ cup masoor dal
- ยผ tsp hing (asafoetida)
- sea salt (to taste)
๐ฅ Poondu Podi Preparation Method ๐ช
STEP 1
ย ย ย Heat a work and dry-roast the toor dal on a low flame until fragrant and browned. Set aside to cool.
STEP 2
ย ย ย Now add the masoor dal and dried chilies and dry-roast until the lentils are browned and the chilies darkened. If the chilies start to blacken before the lentils are browned, remove them first and continue roasting the lentils until browned. Set aside to cool.
STEP 3
ย ย ย Roughly chop the garlic, and bring a teaspoon of cooking oil to heat on a low flame, add the garlic and saute until golden-brown and most of the moisture has left the garlic. Set aside to cool.
STEP 4
ย ย ย Combine all roasted and fried ingredients in a bowl, and add the hing and desired amount (about ยฝ tsp) of sea salt.
STEP 5
ย ย ย Put all the ingredients in a grinder and grind until a coarse powder is produced. Taste it and add any salt if needed, then transfer to an airtight jar.
๐ฅ Enjoy Your Podi
ย ย ย Tadka Dal and brown rice were on the lunch menu, and I decided this meal was perfectly suited for poondu podi. I put a few spoonfuls in a bit of olive oil and stirred to incorporate everything.
ย ย ย I think it was a hit with the family, especially Monkey-B who, although claimed it was spicy, somehow found herself unable to stop eating it. They have already asked if they can use this podi in tomorrow morning's breakfast rice porridge, so I would say it's a hit.
๐ THANKS FOR READING ๐
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ENGAGEtokens.I like eat itโs tasty ๐ thank you very much B for made these food for us.
I'm glad you liked it, but I think we both agree peanut and tamarind podi is way more delicious. It's a shame Suriname doesn't really have a steady supply of my main three ingredients: curry leaves, tamarind, and peanuts. !ENGAGE 10
Cheers. !wine
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Thanks @rehan12 and @bdcommunity for the support. !ENGAGE 10
ENGAGEtokens.Awesome this seasoning! I have to see if I can replicate it. Thank you very much for explaining the recipes in such a detailed way. I love knowing about your culture. A big hug.
Thanks for the kind words @sirenahippie. This powder is guaranteed to take any meal to the next level. !ENGAGE 15
ENGAGEtokens.I didn't know of this... I wonder if it's known in the South-Asian community here in Suriname. It really looks interesting.
!WINE
I bet probably not, as I am finding out the Indian food here has been very simplified and toned down, and made with much fewer ingredients than the Indian originals. Also, I think most of the Indian diaspora here is from the North, and podi is much more of a southern Indian food. !ENGAGE 10
Ah... good to know.
Yeah, a friend of mine who traveled to India told me that the food indeed differs. The food there is stronger than what we're used to here.
I am surprised by how many many spices and flavors were lost in just 100+ years. I guess it is very far away from India, and the Dutch love bland food, so perhaps this was inevitable. I am always struggling to find my three main ingredients here - raw peanuts, fresh tamarind, and curry leaves. Sad to say I could probably find hard drugs easier than these three ingredients.
Hahahaha yeah in comparison to the Dutch our foods are indeed more spiced. Someone should do a research about the evolution of food in Suriname ๐
I'm a bit surprised to read that raw peanuts are hard to find. In my childhood years my dad used to cook those regularly. But I do know the struggles of fresh tamarind and never thought of buying curry leaves. My parents use the powder ๐
A possible cause for the scarcity may be that generations are leaving farming and would rather go for office job. Surinamers should farm more and not only focus on the start product, but should also invest in production of end products.
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