#chutneypowder

[propertyblog12]

Enhance Your Idlis: Buy MTR Idli Chutney Powder Today

Transform your breakfast routine with the exquisite flavor of MTR Idli Chutney Powder! Made from the finest ingredients and expertly crafted to perfection, our idli chutney powder is the perfect accompaniment to your morning meals. Elevate your idlis to a whole new level of taste and satisfaction with this flavorful blend of spices and herbs.

[deivasnalabagam]

தினமும் சட்னி அரைக்க கஷ்டமா இருக்கா? இனி இப்படி செய்ங்க Instant Chutney Recipe in Tamil

இதை செய்தால் ஒரு மாதம் சட்னி அரைக்க வேண்டாம். 1 நிமிடத்தில் உடனடி சட்னி. In today's video we demonstrate how to make a quick and delicious instant chutney powder recipe in Tamil! Discover the convenience of preparing your own chutney premix at home with this instant chutney for dosa and idli. This versatile powder is perfect for those looking for instant chutney recipes to elevate their meals. Say goodbye to store-bought chutney powders and create your own dry chutney recipe that is both flavorful and easy to make. Whether you need a quick side dish for idli dosa or are searching for tiffin recipes in Tamil, this instant chutney powder has got you covered. Ideal for breakfast, dinner, or as a side dish for travel and hostel students, this recipe is a must-try for those on the go. Join us as we demonstrate how to make this 1-minute instant chutney that will become a staple in your kitchen. Subscribe for more easy and quick dinner recipes and explore a world of delicious side dishes for chapati, rice, and more! #chutneyrecipe #sidedishrecipe #instantrecipe #breakfastideas #dinnerrecipes #chutneypowder #chutneypremix #healthyrecipes #deivasnalabagam #foodie #foodlover #foodblogger #indianrecipestamil #breakfastrecipes

[parmiskitchen]

Dry Coconut Chutney Powder | కొబ్బరి చట్నీ పొడి | ಒಣಕೊಬ್ಬರಿ ಚಟ್ನಿ ಪುಡಿ

[hyderabadiruchulu]

Flax Seeds Chutney Powder | Avisa ginjala Podi | Flax Seed Benefits 

[tdate-in-blog]

Order home made chutney powder and ready to eat items on our online store and support #MadeinIndia products.. #homemade #ready2eat #healthy #storable #chutneypowder Shop at -> https://tdate.in #VocalForLocal #SupportLocal #bevocalsupportlocal (at Bangalore, India) https://www.instagram.com/p/CCQzasbApPT/?igshid=1afwmjkz37ceu

[foodfilment]

Chutney Powder

Chutney powder or Chutney Pudi is a popular accompaniment with dosas or idlis. There are a variety of versions of chutney powder but the basic ingredients are usually the dals along with some add-on spices. The chutney powder I am sharing today is my Mother-in-law’s fool proof, one of a kind and addictive recipe! Why do I call it addictive? Trust me, once you try it, you will never like any other…

[myvegfare]

Adai - a #SouthIndian delicacy made with #lentils #dals and #rice with loads of #herbs and #moringa #leaves for healthy and flavourful #crepes it's simply delicious and tasty. My #breakfast today #lategram but, don't mind eating for my dinner as well!! With #homemade #chutneypowder. #desi_diaries #foodporn #foodtalkindia #foodblogger #indiancuisine #yahoofood #feedfeed #indianfoodbloggers #foodtalkbangalore #buzzfeed #eeeeeats #hautecuisines #foodforthought #foodphotography #foodgasm

[villageexpres]

INSTANT CHUTNEY Kobbari Karam podi popular podi in our daily Kitchen. Andhra style Coconut Karam podi, is the best Partner for idli, dosa, and upma and also goes well with steamed rice by adding a dollop of ghee. Complete your daily dose of Breakfast with homemade #Kobbarikarampodi

#villageexpres #villageexpress #homemade #handmade #sweets #pickles #powders #masalas #vadiyalu #fryums  #andhrafood #southindianpickles #FoodiesOfIndia #pregencyfood #Grandmalove #grandmapickles #picklelove #andhrapickles #karampodi #chutneypowder #coconutkaram #coconutkrampodi #coconutchutney #instantchutney

[shreeorganichomemadeproduct]

Dry fish chutney powder.. Very tasty with white rice and boiled rice.. Freshly made in home.. #shreeorganichomemadeproducts #dryfishchutneypwder #chutneypowder #howtopreparechutneypowder

[asmallbite]

After all the Diwali excitement is over, I have comeback with a simple yet useful post Groundnut Idli Podi Recipe. This Verkadalai Podi Recipe is really protein rich and goes very well with idli / dosa and taste good even with plain rice with a dollop of ghee. Already I have shared the basic versions like Idli Milgai Podi / Garlic Podi and this another one added to the list. Some will be reluctant about grinding the peanuts and have doubt whether it turns like paste, don't worry I have shared some tips below how to troubleshoot it. If preparing some poriyal / stir fry veggies, just add a tsp of this podi at last instead of coconut, it tastes divine.

[hyderabadiruchulu]

Gongura Podi | గోంగూర పొడి | Gongura Karam podi | Gongura Chutney Powder

[canbrindhaskitchenandtips]

Idli/Dosai Milagai podi or Idli Dosa Powder or Chutney Powder

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Coconut chutney, Onion Sambhar and Milagaaippodi  are the general combination that Idlis or Dosais are eaten with. Some prefer to call it “Gun Powder”.of course its an edible one..:)  A tasty Milagai podi that is flavourful and  colourful with the right amount of balance between the lentils and chillies is heavenly. My family and friends are the fans of my Milagai podi.

Let us see how to make it.

Ingredients:

Dried long Red Chillies- 25

Dried Kashmiri Chillies-25 (about 50 55 chillies make 2 cups)

Split Urad Lentil (uluththam paruppu) -1 cup

Bengal gram lentil (kadalai paruppu)-1/3 cup

White sesame seeds- ¼ cup

Asafoetida- 1/2 tsp

Pink Salt/any salt -2 1/2 to 3 tsps

Coconut oil or any oil-  1+ tsp

Mustard seeds- ¼ tsp (optional)

Steps:

Coat your hand with a little bit of oil and gently mix and smear the chillies with the oil in your hand. Spread the red chillies in a microwave safe plate  and microwave them for up to 1 to 1 ½ minute in 30 seconds increment tossing and turning the chillies after every 20 to 30 seconds. Leave them in the microwave to rest for a few minutes so that they can become stiff and puffed up.

Repeat the above step for the Kashmiri chillies. The time required may be up to 2 ½ to 3 minutes.

Keep all the ingredients ready.

Heat a deep pan (iluppachchatti) in medium low  flame. When the pan is hot, (not super hot) add the sesame seeds and dry fry them till they are puffed up, jumping and popping around the pan and change into slightly golden colour. Remove from pan and keep aside.

Wipe the pan, turn the heat to medium and add less than ¼ tsp of coconut oil and fry the ¼ cup of the bengal gram lentil till golden brown. Remove and keep aside.

Wipe the pan and add ½ a tsp of coconut oil and fry 1 cup of urad lentil till golden brown and remove from pan.

 If using mustard seeds, pop them in the same pan using a few drops of oil and remove from pan.

Grinding the podi (powder):

When the ingredients are cool, transfer the chillies after removing the stems to the mixer grinder and powder coarsely. Add the salt, fried Bengal gram lentil and asafoetida and grind till the gram lentils are powdered coarsely. Mix well and add the fried urad lentil and popped mustard seeds (if using) and grind till your required consistency. I prefer almost powdered well but not fine. Mix and add the fried sesame seeds and pulse gently several times, opening the lid and mixing, so as not to squish the sesame seeds which can turn lumpy quickly.

Remove from the mixer , mix well and store in an airtight bottle. Allow 24 hours for the flavours to blend and the Kashmiri chillies’ colour to pop out.

Your Milagai podi is ready to use!

Brindha’s notes:

You can use it immediately, that’s not a problem.  But wait for 24 hours to make any adjustments .

If you don’t want to use Kashmiri chillies, add 10 to 15 red chillies instead of 20 Kashmiri chillies.

If salt taste appears a bit less wait for 24 hours. It may become okay.

If the salt is more, oh oh! you are in trouble. You may have to fry some more urad lentil, grind and add it along with more chillies. So, start with 2 1/2 of  tsps of salt.

If you prefer, you can add the asafoetida to the fried urad lentil when you transfer it to a dish after frying.  Asafoetida tends to stick to the bowl/dish/ pan wherever it is added. I just prefer to add it when I grind.

If you don’t want to microwave the chillies, fry them at the end in the pan after frying the lentils. Fry red and Kashmiri chillies separately, adding the chillies to the already hot pan ,adding a few drops of oil and a bit of salt and roast them. Remember to reduce the salt later if you do so. Wipe pan after frying one batch of chillies.

Adding salt on top of the frying chillies helps to settle down the chillies and prevents the  hotness not going into your nose and make everyone around cough. Microwaving is easier.

I prefer coconut oil. But you can use any oil. Using too much of oil while frying makes the podi lumpy. Not adding oil at all  makes the podi super dry like curry powder.

The spice level of this podi, I would say is high medium. It is spicy enough, but not super-hot.

Remember, microwave times can vary slightly depending upon the power of the microwave. Don’t let the chillies burn. Mix and toss them after every 30 seconds or less. 

If you want to make super spicy powder for adults and a mild one for the children fry more chillies and keep aside some chilli powder after you grind and add them to a portion of the powder and mix well to make a spicy version.

Taste of salt depends upon individual preferences and the type of salt too.If the salt is less to your taste you can always add more.

Close the lid of the bottle every time you take the podi out.. Do not leave it open till everyone finishes eating, which will make the podi lose the flavour very soon and turn it bland.

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Enjoy making the podi and reach out to me with your comments and feedback!

[shreeorganichomemadeproduct]

Dry fish chutney powder.. Very tasty with white rice and boiled rice.. Freshly made in home.. #shreeorganichomemadeproducts #dryfishchutneypwder #chutneypowder #howtopreparechutneypowder