Starting a new week of blogging marathon today and my theme for this week is ‘Flavors of India’. Valli asked us to make dishes that are usually made at home and not found in the restaurants. So I decided to post recipes from my mom that I noted down in my diary. First up is this Chutney podi recipe that amma makes to serve with idli, dosa or upma. My mom always makes sure that I had a bottle of it in the pantry, which means I never had to make it myself. But I ran out of it couple of months ago and had to make it myself for the first time.Most of the Indian cuisines have spice powders like sambar powder (most South Indian states use this), goda masala (from Maharashtra), tandoori masala (North India) and the list goes on and on. So this chutney podi is a very common South Indian spice powder but like any other recipe, each family probably has it’s own version.It is basically dry roasted lentils, coriander seeds, dry red chilies and dry grated coconut. What makes it extra flavorful is the tempering of mustard seeds and asafoetida/ hing in little bit of oil. So make sure not to miss that step.This chutney podi stays good in an airtight container for up to 3 months. Keep it refrigerated for longer storage. Serve it drizzled generously with melted ghee or oil.
Lets check out what my fellow marathoners have cooked today for BM# 73.
