FOOD

Walnut Podi Recipe – A Unique Twist to Traditional Paruppu Podi

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If you’re a fan of traditional South Indian cuisine, you’ve probably heard of paruppu podi or kandi podi. This dry powder made from roasted lentils, spices, and herbs is a staple in many households and is often enjoyed with rice or as a condiment with various dishes. Today, I’m sharing a delicious recipe with a unique twist on this classic dish – Walnut Podi!

Ingredients for Walnut Podi
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Walnut Podi

A Unique Twist to the Classic Paruppu Podi
Course Podi, Side Dish, Spice Powders
Cuisine Andhra Pradesh, South Indian, Tamil Nadu, Telugu Cuisine
Keyword paruppu podi, quick recipes, tamil samayal, walnut podi
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 10 minutes
Servings 1 cup

Equipment

  • 1 Mixer Grinder or Blender
  • 1 Sauté Pan

Ingredients

  • 1 cup walnuts
  • 1/4 cup roasted gram dal
  • 1 tbsp cumin seeds
  • 5-6 dried red chilies
  • 2 cloves garlic
  • 1 sprig curry leaves
  • 1 tsp gingelly oil
  • Salt to taste

Instructions

  • Start by roasting the walnuts and roasted gram dal together in a pan over medium heat until they turn golden brown.
  • Keep stirring constantly to avoid burning. Once the walnuts and roasted gram dal are roasted, remove them from the pan and set them aside to cool.
  • In the same pan, dry roast the red chilies, garlic cloves, cumin seeds, and curry leaves until they are aromatic and slightly browned.
  • Let the mixture cool completely before grinding all the ingredients together into a coarse powder using a mixer grinder or food processor.
  • One important tip is to pulse two to three times to avoid over-clumping, as walnuts do have a higher fat content than peanuts. 
  • Your delicious Walnut Podi is now ready to be enjoyed! Serve with oodles of hot ghee over rice and a side of curry.
  •  Store in the fridge for up to 2 weeks.

How to use Walnut Podi

Walnut Podi is a delicious spice blend that is commonly used in South Indian cuisine. To use Walnut Podi, simply sprinkle a small amount over your favorite dishes, such as rice and vegetables. The podi can be used as a seasoning for a wide variety of dishes and adds a unique, nutty flavor to your food.

To make the most of the flavors in the podi, it’s recommended to lightly toast it in a dry pan before use. This will help to release the flavors and aromas of the ingredients and enhance the overall taste of your dish. Experiment with different amounts of podi to find the perfect level of spice for your taste buds, and enjoy the delicious flavors of this versatile spice blend.

Exploring Variations of Paruppu Podi

Paruppu podi is a versatile dish that can be particularly customized to suit your taste buds. You can mix it with rice or even use it as a spice powder for curries. Here are two popular variations:

Paruppu Podi in Tamil Style

This version of paruppu podi uses toor dal and is popular in Tamil Nadu. Here’s the recipe:

  • 1 cup toor dal
  • 1/4 cup chana dal
  • 2 tsp black peppercorns
  • 5-6 dried red chilies
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • Salt, to taste

Roast all the ingredients and grind them into a powder.

Andhra Paruppu Podi

Obviously, the Andhra-style paruppu podi is known for its spicy flavor and uses a combination of lentils. Here’s the recipe:

  • 1/2 cup toor dal
  • 1/2 cup chana dal
  • 2 tbsp urad dal
  • 2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 6-7 dried red chilies
  • 1/4 tsp asafoetida
  • Salt, to taste

Roast all the ingredients and grind them into a fine powder.

Buy Paruppu Podi Online

Since making paruppu podi at home may not be an option for all, and you’re not in the mood to make your own paruppu podi or Walnut Podi, you can always buy it online or at your local Indian grocery store. There are many brands that sell high-quality paruppu podi online. My favorite paruppu podi is the one by Grand Sweets, Chennai. If you live in the US, I like the Shastha Brand, which you can buy here. Of course, just make sure to read the reviews and choose a brand that’s known for its authentic flavor and quality ingredients.

Are you Team Walnut Podi or Team Paruppu Podi?

Whether you prefer the rich flavors of Walnut Podi or the classic taste of paruppu podi, there’s no denying that this dish is a must-try for anyone who loves South Indian cuisine.

So, go ahead and try out these recipes and see which one is your favorite. Happy cooking!

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FOOD

Lime Pickle Recipe | How To Make Lime Pickle

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A traditional Tamil Nadu style Lime Pickle recipe that is a keeper for your recipe box. The longer it sits, the better it tastes. This lime pickle stores for years in a cupboard away from sunlight. It works best with thayir saadham, otherwise known as Yogurt rice – another quintessential South Indian recipe!

Salt like the icing on top!


Lime – Nutritional Powerhouse of the Citrus Family

Lemons are sour. But limes are both sour and bitter. They belong to the citrus family and are believed to be better for our bodies. Their acidic nature can help ward off diseases and promote a healthy gut! That said, limes do need more time to ferment than your lemon in pickling recipes. This particular recipe calls for more salt, chili, and gingelly oil to counter the lime’s bitter flavor… but the end result is oh-so-good! 

Not just for Lime Pickle Recipe

The first time I tried key limes was in an old-fashioned American restaurant in San Diego. I dove into a traditional key lime pie with a simple graham cracker crust. It was the simplest thing ever but it blew me away in one small bite. The secret to that key lime pie was simply the use of fresh ingredients. Lime, butter, cream cheese, and home-baked Graham crackers. The end result was an incredible key lime-infused cheesecake in a brown butter Graham cracker crust. 

The bitterness of this little fruit has only inspired me ever since. I drank quite a bit of lime juice during my visit to Puerto Morelos where we had scores of tacos with freshly squeezed limes and cotija cheese. Even the margaritas were so smooth, it was unbelievable! The Mexicans sure know how to use their limes. They were simply the freshest and the best!

Uses of Lime

The key limes may look tiny like gooseberry or amla but it sure packs a punch of vitamin C and is a great way to include Vitamin-C-rich foods into your diet. Another surprising fact is the amount of juice this fruit carries. Thanks to its thinner skin, this fruit actually holds almost as much juice as a medium lemon.

  • Slice it up to make a fresh, summer cooler.
  • Use it to brighten up your spicy dishes.
  • Of course, it works great with your tequila shot!
  • Makes a great natural room freshener.
  • Squeeze it right on your avocado with a pinch of salt and pepper. I guarantee the avocado and lime love story is simply better than any you’ve ever heard!

Instructions For Lime Pickle Recipe

Lime Pickle Recipe

Because limes are a bitter version of the lemon, this pickle does take a little longer to achieve a palatable flavor. It is perfectly edible from day one. Just that the flavors take longer to meld. The pickle takes at least good 15-20 days to be ready for consumption, unlike the ready-in-a-week lemon pickle. Simply put, the more this pickle sits in its juices, the better it tastes. Add a generous portion of chili powder and gingelly oil. Turn the pickle every now and then (approximately once every 15 days) to ensure the pickle doesn’t dry up in the base.

Side Note: I love these antique-style pickle jars from Exclusive Lane. They are fairly small and will hold a little more than a cup of a pickle. The best part about these jars is they remind me of home and make for a unique statement piece on my dining table!

Lime Pickle Recipe
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Lime Pickle Recipe

Tamil Nadu Style Lime Pickle Recipe
Course Pickle, Side Dish
Cuisine Indian, South Indian, Tamil Nadu
Keyword how to make lime pickle, lime pickle recipe, pickle, tamil lime pickle recipe, tamil nadu style lime pickle recipe, tamilnadu pickle recipe
Prep Time 10 minutes
Cook Time 20 days
Total Time 20 days 10 minutes
Servings 1 Cup
Author Pakoda Stories

Equipment

  • 1 Glass Pickle Jar Do not store in metal containers.

Ingredients

  • 8 Key Limes or Limes
  • 1/4 cup Red Chilli Powder
  • Salt to taste
  • 3/4 cup Gingelly Oil
  • 1 tbsp Mustard Seeds Optional

Instructions

  • Wash and dry the limes thoroughly. Moisture can cause mold.
  • Chop up limes into 1-inch pieces and add to a pickle jar.
  • Mix salt. Cover with lime pickle jar with the lid.
  • Stir the lime pickle every day for a week.
  • Add the red chilli powder and combine well.
  • Heat the gingelly oil on the 8th day. Add mustard seeds, if required. Allow the seeds to pop in the hot oil.
  • Store the pickle jar away from sunlight.

Notes

  • You can use both key limes or limes
  • I prefer Kashmiri Mirch chili powder
  • Add salt according to your preference. As a rule, pickle requires more salt and Indian pickles must taste saltier than the ocean. Salt cooks the lime naturally and prevents mold from forming on the pickle. Doing this allows the limes to absorb the salt evenly. 
  • You should stir the pickle every now and then. This redistributes flavor to the entire jar and allows stagnant oil on the top to saturate the drier bottoms. 
  • Add more gingelly oil as and when it dries up.

I make this recipe and a few other pickle recipes every summer for a year’s supply of pickles. Do give this recipe a try and let me know your thoughts!

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LIFE

Kallichottu | Normal Tamil Words With A Negative Meaning

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BLIND RITUALS

Kallichottu is the Tamil word to describe a drop of thick, milky sap of the cactus. This phrase is commonly used as coffee lingo in households across Tamil Nadu to denote the similarity in thickness of the coffee decoction to the liquid from the plant. For a long time, I have heard this phrase used in many families, including mine.  We would call that first half of the decoction drip kallichottu because of its similarity in thickness.

I have never questioned the root or origin of phrases, especially if the term seems quite self-explanatory. In this case, chottu means drop, and kalli means cactus. I could understand the relation to the thickness but never questioned the absurdity of connecting cactus to coffee.  

After understanding the root behind this phrase, I feel obligated to share. Coming from a country with the highest rate of female infanticides, I urge anyone from a Tamil background or an understanding of the Tamil language to read and share. 

WHAT IS KALLI PAAL?

Kalli Paal is the thick, milky sap of a poisonous cactus variety known as Oduvan in Tamil and Cleistanthus Collinus.

Back when I studied at Guru Nanak College in Chennai, I had heard another phrase used by some of my college mates in conversation with others. Again, I never made the connection to coffee’s Kallichottu. They would use the phrase “Unakku Kalli Paal Ootha” to share their frustration in some weird sense of dark humor. My understanding of the phrase was very basic with the words Unakku meaning to you, Paal meaning milk, and Ootha meaning pour. These terms are used in place of phrases such as “You’re dead meat” or “You’re so dead.”  I assumed Kalli was used for a more dramatic effect and didn’t know about the significance of the word Kalli at the time. In my ignorant vocabulary, Kalli just meant cactus. 

A SICKENING PHRASE

Abandonment of babies, predominantly female babies, is not a problem specific to only Haryana, one of the highest for incidents of female infanticide in India. It is an unfortunate, cruel practice to this very day in many parts of India, including Tamil Nadu. We have seen this over many generations. Sadly, to this day, some seriously sick individuals use the age-old practice of giving the sap of this thick cactus milk to newborn female children. In India, not only are female children abandoned at an alarming rate, the killings are made with blind faith in ridiculous, deep-rooted traditions that should never have existed in the first place. Despite measures taken by the government, this is still being performed illegally on innocent babies. 

As a mother of a girl child myself, my heart bleeds. How could someone have even had the heart to describe how they like their coffee with the same ingredient used to kill female children? Only someone very sick in their mind. 

As a speaker of the Tamil language, I now understand and stand educated on how awful this phrase is. I will never describe my decoction this way ever again. A harsh lesson learned to understand inner meanings before their usage.

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FOOD

How to make Kale Vadai | Kale Fritters

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Newspaper Cones and Cutting Chai

Deep-fried fritters in perfect-sized bites served in newspaper cones along with cutting chai is a heavenly combo sold in tea kadais (tea shops) in Tamil Nadu. These fritters are called Masala Vadais. These South Indian fried deliciousness are very similar to the Mediterranean falafel with a crunchier, spicier note to it.

Onions and Curry Leaves

I never liked it growing up. The smell of onions always made me cringe. The pungent flavor of the onions combined with fried curry leaves was too strong for my young, underdeveloped nose. Fast forward to 2021, as a full-grown adult, I live for this stuff. I love curry leaves to the point where I have modified a lot of my South Indian recipes to include this leaf. And don’t even get me started on onions. Aren’t they the quintessential base for recipes from any culture??

In recipes like Kuzhambu (South Indian thick stew), these ingredients have the reigning crown over all the others. Do check out my post on how to make a traditional Vathal Kuzhambu with Butternut Squash! The sweetness of the squash combined with the spices makes for an explosion of flavors in your mouth!

Swapping with Kale

There are so many options you can include or remove to make your Masala Vadais. There is one particular option that uses any type of green called Keera Vadai. It really doesn’t taste any different to me. Just as delicious as the original. As I ground the batter for masala vadais the other day, I paused just before chopping the onions. The Vadais would taste heavenly with crunchy kale running through it. Kale has a unique flavor to it almost bordering on garlicky when baked or fried as chips. Incidentally, I had baby kale lying around in my refrigerator. Voila! Kale Vadais were born out of it!

Kale Vadais on a bed of Kale greens!
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Kale Vadai

Deep-fried South Indian fritters made with Kale and spices in a perfect-sized bite!
Course Appetizer
Cuisine Indian, South Indian
Keyword appetizers, food, savory, south indian
Prep Time 5 minutes
Cook Time 10 minutes
Soak Time 30 minutes
Total Time 45 minutes
Author Pakoda Stories

Equipment

  • Wok
  • Slotted Spoon
  • Blender

Ingredients

  • 1 cup Kale chopped
  • Neutral Oil (peanut oil, vegetable oil) for frying
  • 1 clove garlic finely minced

To Soak

  • 3/4 cup Chana Dal
  • 1 tbsp Fennel Seeds
  • 4 Dried Red Chillies
  • 1 sprig Curry Leaves
  • 1/4 tsp Asafetida
  • Salt to taste
  • 1 tbsp Rice optional
  • Water for soaking

Instructions

  • Soak all the ingredients in water under "To Soak" for 30 mins
  • Drain the water into a cup. Use this water if needed.
  • Blend the dal and spices into a coarse paste. Adjust the salt.
  • Add the chopped kale and garlic. Mix well.
  • Shape into small patties using your hands.
  • Pop them into the oil. Fry till deep golden brown.
  • Serve with chutney, ketchup, or even fry sauce!

Notes

I like adding rice as it makes it more crunchy. 

Of course, do not forget the chai! Speaking of, have you tried chai with oat milk? It is seriously delicious, if not better with Oat milk! Here is a video clip on how to make it on my Instagram Page!

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FOOD

5-Minute Prep Recipes – How to Make Vegetable Kurma

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As much as I love cooking, there are days when I want to have a good meal but don’t feel like slogging it out in the kitchen. I like having recipes in my repertoire that are quick to prep but look like you spent hours making it. One such dish is a simple vegetable kurma. A favorite childhood memory is devouring this thick coconut stew with a flaky parotta from one of the many fast-food restaurants like Sangeetha and Saravana Bhavan in Madras. It pairs well with rice or chapati. This is a recipe that you can make from scratch with fresh vegetables or use a few shortcuts with frozen vegetables and shredded coconut. You will need to buy a packet of frozen grated coconut for this recipe. This is a shorter version that makes this dish a breeze to put together.

Notes:

Use only frozen or freshly grated coconut. Desiccated coconut or coconut flakes will not provide the same flavor or texture.

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FOOD

How to Make Idli – Essential South Indian Breakfasts

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Fermentation – The Foundation of South Indian Cooking

One must learn to ferment to get a true understanding of South Indian cuisine. From our pickles to our idlis/dosas to our yogurt, we rely heavily on the process of fermentation. So what is fermentation? To put it in simple terms, it is to simply wait. If you learn to wait, half the cooking is already done.

Practice the art of waiting
  • Wait for the pot to get hot.
  • Wait for the water to boil.
  • Wait till you get a sour smell in fermentation
  • Wait a few days before you mix the pickle before you wait again!
  • Wait… Wait… WAIT!
Good for your Guts

The best way to learn the art of waiting is to learn fermentation. The recipe that will teach you that is the humble Idli. This fermented and steamed recipe is the most essential South Indian breakfast. The fermentation creates good bacteria in the batter that is good for your gut health. Indian doctors recommend idlis as the first solid food for babies. If you are sick, have idli. If you are celebrating, have idli. Idlis are perfect for every occasion.

Use this recipe to make crispy dosas too!

Over the weekend, I made a fresh batch of idlis with a delicious instant pot sambar. Some families are so particular about their batters. They will use separate ratios and ingredients to make their batters. I use one ratio for most batters. Why? Because it makes my life easy and also the closest thing to home.

Notes:

  • There are variations. But the base ingredients of rice and dal remain the same. Some add poha or flattened rice flakes. Some add a handful of cooked rice and some add broken rice.
  • You can soak the urad dal an hour before grinding.
  • Ensure the pot is only filled halfway through to allow the fermented batter to rise.
  • I like mixing the batters with my hand to allow some bacteria from my hands to propel the fermentation process. I follow it up with a quick turn of my hand blender.
  • I like to place the batter in my instant pot or the microwave. The instant pot ferments the batter on yogurt mode. This usually takes about 6-10 hours in the summer and 18-30 hours in the winter.

Once fermented, the batter should have risen. Idlis can be made using a special idli cooker or by simply steaming the idli plate in a closed pot with a little water at the bottom. For either method, you will need to purchase a set of idli plates for the authentic idli.

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FOOD

How to Make Tomato Rasam Recipe – A Simple Healing Broth

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rasam recipe

Rasam, a humble South Indian brew of herbs and spices with sour fruits, owns an esteemed spot in a typical Madras samayal across homes in Tamil Nadu. The humble rasam recipe is so highly regarded that it makes a royal appearance in festive and wedding menus today. No South Indian meal is ever quite complete without a humble rasam.

Rasam Recipe – A Medicinal Broth

The Rasam recipe in Tamil Nadu came about originally to combat illnesses and is, to date, a recommendation made by doctors in South India for common colds and fevers.  It is the dish we feed our children. And a good pot of Rasam will almost always garnish the recipe with the quintessential curry leaves in the Tamil version. A bowl of rasam saadham (rasam mixed with rice) laced with a nice dollop of ghee and a hot potato curry will have your child’s dinner tantrums a thing of the past. I’m yet to meet a child that does not like rasam.

Memories of Karnataka

Having studied in Karnataka for a couple of years, I had the opportunity to explore the Kannadiga rasam. While I love my Tamil way of making rasam, I was intrigued by our neighboring state’s highlight on tomatoes. As opposed to the tamarind-heavy broth loaded with toovar dal in Tamil Nadu, our neighbor makes a sweeter broth that lifts the flavors of the tomatoes, ginger, peppercorns, and lemon. Obviously, the secret to their rasam lies in their rasam powder.

Versatile Spice Powder for Rasam Recipe

This powder is quite different from our Tamil version. Undoubtedly, it is one of my favorites to cook potatoes with. Since my time in Karnataka, I have combined my Tamil recipe with a Kannadiga rasam powder. It is worth taking time out to make this recipe every 3-6 months. This powder is what makes your rasam pop, and it might be the best one you’ve had yet. Finally, to wrap this up, you can check out my recipe for the Kannadiga-inspired rasam powder here.

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FOOD

How to make Rasam Powder at home – A Karnataka Inspired Recipe

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There is nothing like a warm bowl of lentil-y garlic-ky rasam with rice and a peppery potato curry in this world. It is the ultimate comfort food that isn’t loaded with calories and makes you feel like you are wrapped in a cozy blanket by the fireside in winter. A good rasam builds with time and patience. You can’t stir it continuously nor can you rush it. It is like brewing tea. The more you steep, the more you build the flavors. Rasam tastes even better the next day in my opinion. 

Inspirations from Karnataka

During my time living in Karnataka, I was introduced to their version of rasam. Their brews are brighter, sweeter and very drinkable. I realized years later as I experimented with different versions of rasams and spice powders that a combination of my Tamil style rasam combined with a Kannadiga style rasam powder makes for a rasam like you’ve never had before. My recipe for rasam powder makes a soul-satisfying broth and can also be used to spice up your potato curry. It is also an excellent garnish for sambars. 

Notes:

  • Store in an air-tight container. It should last about 3-4 months.
  • I use dried curry leaves bought in bulk to make this powder. It is less expensive here in the US. Fresher curry leaves lend a brighter flavor. 
  • You can also a small piece of solid asafetida for a more authentic flavor.

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