Bhathacha Pood/ Annadha Pudi.
This Powder is served with rice and pappad roasted/ fried.
Recipe. ........ Tur dal.....one cup, Chana dal.... one cup, Curry leaves...... A hand full, Asophotida... as per taste, Chilli/pepper......if using chilli 5/6, If one wants it a little more hot add more chilli, [the same with the pepper, add as per taste] Use only any one chilli or pepper.
Salt to taste.
Fry both the dals seperatly with a little oil till golden. Fry the chilli and curry leaves till crisp. cool and powder, add salt and hing and grind fine. store it air tight container. Serve with hot rice and ghee with crisp pappad.
Meth Koot. This is made only by the desastha house holds.
Toor dal, chana dal, udad dal and moong dal all in equal proportions, say one cup in each dal.
Hing one tea spoon or as per taste, jeera..... two tea spoons spoon, Coriander seeds ...... two tea spoons mustard two tea spoons. Fry all the incridents seperatly the dals till golden and the other incidents till crisp, cool and grind to a fine powder. cool and store in air tight container.
This is also served with rice and ghee.
Another way to serve this is . Mix this powder[ as much as you need] in tamarind pulp, diluted. Add a little jaggery, mix well and season with podni. [udad dal, mustared and curry leafs].
These powders , are very handy when we need to serve a very quick meal. And good as a starter too. Served with Goddu Saar.
Some like to eat these powders mixed in rice with Avakai pickle.In tradional house holds these powders were always stored, to eat for the evening meal when one is short of vegetables or when a guest arrives, unexpected.with Udad Roasted pappads.
To make Godu Saar.... fry one table spoon of chana dal, one teaspoon each of pepper and jeera
and a few red chillies. Soak a small lime size tamarind . powder the fried incredents to a fine powder. extract the pulp from the tamarind, add as much water as need , add the powder and boil for a few minutes till the raw smell disappears, add salt, season with mustard and hing. If desired a little jaggery can be added.
This Powder is served with rice and pappad roasted/ fried.
Recipe. ........ Tur dal.....one cup, Chana dal.... one cup, Curry leaves...... A hand full, Asophotida... as per taste, Chilli/pepper......if using chilli 5/6, If one wants it a little more hot add more chilli, [the same with the pepper, add as per taste] Use only any one chilli or pepper.
Salt to taste.
Fry both the dals seperatly with a little oil till golden. Fry the chilli and curry leaves till crisp. cool and powder, add salt and hing and grind fine. store it air tight container. Serve with hot rice and ghee with crisp pappad.
Meth Koot. This is made only by the desastha house holds.
Toor dal, chana dal, udad dal and moong dal all in equal proportions, say one cup in each dal.
Hing one tea spoon or as per taste, jeera..... two tea spoons spoon, Coriander seeds ...... two tea spoons mustard two tea spoons. Fry all the incridents seperatly the dals till golden and the other incidents till crisp, cool and grind to a fine powder. cool and store in air tight container.
This is also served with rice and ghee.
Another way to serve this is . Mix this powder[ as much as you need] in tamarind pulp, diluted. Add a little jaggery, mix well and season with podni. [udad dal, mustared and curry leafs].
These powders , are very handy when we need to serve a very quick meal. And good as a starter too. Served with Goddu Saar.
Some like to eat these powders mixed in rice with Avakai pickle.In tradional house holds these powders were always stored, to eat for the evening meal when one is short of vegetables or when a guest arrives, unexpected.with Udad Roasted pappads.
To make Godu Saar.... fry one table spoon of chana dal, one teaspoon each of pepper and jeera
and a few red chillies. Soak a small lime size tamarind . powder the fried incredents to a fine powder. extract the pulp from the tamarind, add as much water as need , add the powder and boil for a few minutes till the raw smell disappears, add salt, season with mustard and hing. If desired a little jaggery can be added.
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