Side Dishes

Chutney Podi Recipe

This flavourful Chutney Podi is sure to make you gobble up an extra idli or two! Mixed with til oil, this Chutney Podi makes an exciting accompaniment to hot idlis and dosas. When packing idlis in the lunch box or for a journey, you can coat them with a mixture of Chutney Podi and til oil to make sure they remain moist and soft. Having absorbed all the flavours of the powder, the idlis will taste even better than fresh, hot ones! You can even use this aromatic powder to season upmas and dry subz

1/4 cup chana dal (split bengal gram)
1/4 cup urad dal (split black lentils)
1/4 cup grated dry coconut (kopra)
1 tsp coconut oil or any other refined
7 to 8 dry whole dry kashmiri red chillies, broken into pieces
1/2 tsp asafoetida (hing)
1/2 tbsp grated jaggery (gur)
1 tbsp tamarind (imli)
7 to 8 curry leaves (kadi patta)
salt to taste
Combine the chana dal, urad dal and coconut in a pan and dry roast on a slow flame till they release a pleasant aroma, while stirring continuously (approx. 10 to 12 minutes). Remove and keep aside. Heat the oil in the same pan, add the red chillies and asafoetida and sauté for few seconds. Remove and keep aside. Combine all the ingredients together except the salt and blend in a mixer to a fine powder. Add the salt and mix well. Store in an air-tight container and use as required.


2% DV

91% DV

10% DV

10% DV

14% DV

During the cold winter months in Utah, I love to have soup for dinner. However, my husband thinks that in order to have soup as a main dish, it has to be VERY thick and hearty. I love that this soup is loaded with vegetables and flavor, but it’s hearty enough to be a chili! ...

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