01
Molagai Podi
Tiffin
Molagai - chilli, podi - coarse spice powder
Spicy roasted red chilli and dal powder, mixed with ghee or oil for dosa or idli.
Urad Dal
1 cup
Channa Dal
1 cup
White Sesame Seeds
2 tbsp
Red Chilli
as per spice
Tamarind
small pieces
Salt
a little
01
Roast Channa Dal and Urad dal till the urad dal is red-ish in colour. Add the small pieces of tamarind, and roast along with this. Just before switching off- add some asafetida.
02
Roast sesame seeds separately, till it splutters.
03
Roast the red (bedagi) chillis separately.
04
Once everything is roasted, grind it in a mixer, till it’s slightly coarse, and add salt, and a little jaggery at this stage.
Kothamalli Podi
Roasted coriander seed, dal and spice powder, mixed with ghee or oil and eaten with rice or tiffin.
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Thengai Podi
Thengai - coconut, podi - coarse spice powder
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AMMAMMA ALWAYS MADE SURE THE RIGHT PODI WAS AVAILABLE FOR THE DOSA, ACCORDING TO THIS MENTAL TABLE WE BOTH HAD. IF BY CHANCE A PODI WASN'T READY THE DAY BEFORE WE'D PLANNED TO MAKE DOSA, SHE'D MAKE SURE IT WAS BY THE TIME I CAME BACK FROM SCHOOL. AMMAMMA KNEW I COULD NOT STAND THE THOUGHT OF DAL CHAWAL, EVERYTIME I LEFT HOME I LEFT WITH 3-4 BOXES OF PODI TO HAVE WITH RICE. THE STORE BOUGHT ONES I HAVE NOW ARE NOTHING IN COMPARISON.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026