01
Thengai Podi
Tiffin
Thengai - coconut, podi - coarse spice powder
Roasted coconut and dal powder with spices — eaten with rice, dosa or idli.
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AMMAMMA'S NOTES.
Red Chilli
15 pieces
Urad Dal
1 cup
Channa Dal
1/2 cup
Oil
5tbsp
Asafoetida
1 spoon
Tamarind Paste
2 spoons
Dhaniya Seed
2 spoons
Grated Coconut
2 cups
Salt
to taste
01
In a pan add little oil and fry red chilly. Remove and add urad dal and fry till it turns golden brown. In the same way fry channa dal, coriander seed.
02
When it becomes cold, powder all in mixie with asafetida, salt and tamarind paste
03
In a pan add 4 spoon of oil and add coconut and fry till it becomes golden red.
04
Then when it becomes cold, add little jaggery and coconut in a mixer and powder it nicely.
Kothamalli Podi
Roasted coriander seed, dal and spice powder, mixed with ghee or oil and eaten with rice or tiffin.
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Sambara Pulli
Sambar - lentil-based vegetable stew, puli - tamarind
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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