Walnut Podi Recipe – A Unique Twist to Traditional Paruppu Podi

April 4, 2023 No Comments

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!

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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

Cook Time 4

Total Time 10

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!

FOOD

Lime Pickle Recipe | How To Make Lime Pickle

February 1, 2022 1 Comment

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!

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

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!

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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

Cook Time 20

Total Time 20 10

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!

LIFE

Kallichottu | Normal Tamil Words With A Negative Meaning

August 17, 2021 1 Comment

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.

FOOD

Uthappam Recipe | How To Make A Quick Vegetable Uthappam

April 26, 2021 2 Comments

Childhood Memories

My mother is undoubtedly a great influence on my cooking journey. She is a superwoman who has so many food tricks up her sleeve! The kitchen habits she practices are efficiency in time management and optimal utilization of resources in the kitchen. She is also good at sneaking vegetables into food, using up leftovers, and cooking within a budget without any wastage.

Every week, she would make a huge batch of idli batter, enough to feed our family of 4. The idli batter is made of rice and a specific type of lentil known as urad dal. The urad dal gives the batter a fluffiness akin to egg whites in a recipe. The lighter, fluffier combination of the urad dal with some rice batter floats around at the top. The heavier and denser rice batter settles at the bottom.

No Wastage!

My mother makes the versatile idlis for breakfast, lunch, or dinner during the first half of the week. Pair the idlis with coconut chutneys and a spicy vegetable sambar for a sumptuous meal. After the first couple of days, the batter becomes denser as we skim the lighter urad-rice batter off the top for making idlis. This batter is perfect for making dosas. You can make dosas with the dense batter for the next couple of days. The final bit of leftover batter becomes so thick that it can neither make a good dosa or good idli on its own. My mother uses this batter to make an easy, quick pancake recipe called Uthappam.

South Indian Pizzas!

The Uthappam is like a pizza made using idli/dosa batter. You can put any toppings you want on it and it becomes whatever you want it to be! It is great for breakfast, lunch, and dinner. Make this Uthappam in a dollar pancake pan and watch your kids get super excited about their meals. My favorite version is a podi uthappam which is made with veggies and a special spice powder made of lentils, chilies, and sesame seeds. Lace the uthappam with a touch of ghee to lift the flavors of the vegetables and the spices!

Learn to make idli batter at home

You can make this Uthappam with fresh idli batter as well! Check out my recipe on how to make a basic idli batter. Or you can always head to a nearby Indian grocer and pick up a tub of idli batter.

FOOD

5-Minute Prep Recipes – How to Make Vegetable Kurma

January 27, 2021 No Comments

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.

FOOD

How to Make Tomato Rasam Recipe – A Simple Healing Broth

November 11, 2020 3 Comments

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.

FOOD

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

November 5, 2020 3 Comments

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.

FOOD

Vathal Kuzhambu Recipe Made With Butternut Squash and Spices

November 2, 2020 5 Comments

Thick tamarind stew made with butternut squash

Vathal Kuzhambu Recipe with a twist

If you’re a fan of South Indian cuisine, you’re probably familiar with vathal kuzhambu. This tangy and spicy tamarind-based stew is a staple in many South Indian households, and undoubtedly, for good reason! It’s packed with complex flavors and aromatic spices, making it a delight for your taste buds. But have you ever tried making it with butternut squash? Adding butternut squash to the vathal kuzhambu recipe is a sweet twist on the classic dish and a delicious way to enjoy the hearty and sweet flavors of this seasonal squash.

Learn how to make butternut squash vathal kuzhambu step-by-step, so you can enjoy this delicious meal in the comfort of your own home. Let’s get started!

Where It Began

Rural Tamil culture is one that was born out of nature. The simple, traditional rural life of Tamil Nadu is one that just makes sense today. Eco-friendly, sustainable, and respectful of all living things.

Evolution of Vathals

Tamil Nadu is a tropical place that experiences hot and humid weather for a large chunk of every year. Historically, the woman discovered ways to preserve food for longer due to the warmer conditions and the lack of refrigeration technology. The need to preserve food sparked a slew of sun-dried recipes. These recipes were made annually when the days shifted to hotter temperatures. The practice of sun drying is called differently in different communities across Tamil Nadu. One such practice is drying vathals in the sun.

How Vathals are made

Vathals are made by sun-drying any vegetable or fruit. Unlike fresh vegetables, it is interesting that the more traditional varietals are made from the West’s highly frowned upon black nightshade plant Manathakkali and the Solanum Torvum plant, also known as Sundakkai.

Some involve soaking them in buttermilk and salt for a few days until they turn color. Some involve mixing fresh-cut vegetables or fruit in a thick batter made from rice flour, green chilies, and other spices. They are then sun-dried in small pieces on a large piece of thin muslin cloth. Obviously, these are just a couple of ways to do it. There are plenty of other variations to make the sun-dried recipe. The Vathals can be fried to be used in stews or just like that as a snack!

Substitute Vathals with Vegetables in your Vathal Kuzhambu Recipe

Once the Vathals are made, they are simmered in stews as a replacement for fresh vegetables that may not readily be available. A popular dish that uses them is the traditional Tamil dish Vathal Kuzhambu which holds a very special place in every Tamil recipe book today. It is the recipe we make when we want something comforting and special that will last longer than a day.

This recipe, however, can also be made with fresh vegetables and fruits, referred to as thaan. In our family, we love a very unconventional butternut squash thaan for making an Iyer-style Vathal Kuzhambu and pair this with a hearty South Indian Urulai Roast Kari. Here’s my recipe.

Notes:

I can’t pinpoint what castor oil does to this dish. But the tablespoon makes the kuzhambu taste rich.

*Appalams are sun-dried lentil flatbread deep-fried in oil. They make excellent accompaniments to rice-based dishes or are great as a snack.