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Serving it straight

Sunday, May 10, 2009. Read this in Hindu: Credit to Anuradha Prakash. Turkey Berry (sundakkai) - 50gm. Neem Flowers (veppam poo) - a little. Mustard seeds - 1 tbsp. Cumin (jeera) - 1 tbsp. Curry leaves - 1 handful. Coriander seeds - 1 tbsp. Dry red Chillies - 6. Dry Ginger (Sukku) - 1 small piece. Asafoetida - a little. Heat a pan and dry roast all ingredients for 2 mts. Transfer the roasted ingredients into a blender and grind to fine powder. Mix podi with hot rice and ghee to eat :).

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Serving it straight | servingitstraight.blogspot.com Reviews

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Sunday, May 10, 2009. Read this in Hindu: Credit to Anuradha Prakash. Turkey Berry (sundakkai) - 50gm. Neem Flowers (veppam poo) - a little. Mustard seeds - 1 tbsp. Cumin (jeera) - 1 tbsp. Curry leaves - 1 handful. Coriander seeds - 1 tbsp. Dry red Chillies - 6. Dry Ginger (Sukku) - 1 small piece. Asafoetida - a little. Heat a pan and dry roast all ingredients for 2 mts. Transfer the roasted ingredients into a blender and grind to fine powder. Mix podi with hot rice and ghee to eat :).

<META> KEYWORDS

1 skip to main

2 skip to sidebar

3 serving it straight

4 angaaya podi

5 what you need

6 pepper 1tbsp

7 salt as required

8 cooking instructions

9 posted by

10 priya rajesh

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Serving it straight | servingitstraight.blogspot.com Reviews

https://servingitstraight.blogspot.com

Sunday, May 10, 2009. Read this in Hindu: Credit to Anuradha Prakash. Turkey Berry (sundakkai) - 50gm. Neem Flowers (veppam poo) - a little. Mustard seeds - 1 tbsp. Cumin (jeera) - 1 tbsp. Curry leaves - 1 handful. Coriander seeds - 1 tbsp. Dry red Chillies - 6. Dry Ginger (Sukku) - 1 small piece. Asafoetida - a little. Heat a pan and dry roast all ingredients for 2 mts. Transfer the roasted ingredients into a blender and grind to fine powder. Mix podi with hot rice and ghee to eat :).

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servingitstraight.blogspot.com

1

Serving it straight: January 2008

http://servingitstraight.blogspot.com/2008_01_01_archive.html

Saturday, January 12, 2008. Soaked Kadala Paruppu, Inji, Jeera, Green/Red Chillies, Coconut. Tip: Pop seeds in coconut oil. Omam and mendhiyam seeds, used for popping give a very good taste. Labels: More Kuzhambu Vizhidu. Thuvaram Paruppu, Red Chillies, Salt, Perungaayam, Curry Leaves – Grind Coarsely. Steam like idlis, crumble and fry in oil (after popping seeds) until crisp. When crisp, add boiled veggies and cook. Kadala Maavu : Arisi Maavu : 5 : 1. Labels: Murukku (Wet rice). Labels: Idichu Vitta Kari.

2

Serving it straight: May 2009

http://servingitstraight.blogspot.com/2009_05_01_archive.html

Sunday, May 10, 2009. Read this in Hindu: Credit to Anuradha Prakash. Turkey Berry (sundakkai) - 50gm. Neem Flowers (veppam poo) - a little. Mustard seeds - 1 tbsp. Cumin (jeera) - 1 tbsp. Curry leaves - 1 handful. Coriander seeds - 1 tbsp. Dry red Chillies - 6. Dry Ginger (Sukku) - 1 small piece. Asafoetida - a little. Heat a pan and dry roast all ingredients for 2 mts. Transfer the roasted ingredients into a blender and grind to fine powder. Mix podi with hot rice and ghee to eat :).

3

Serving it straight: Murukku (Wet rice)

http://servingitstraight.blogspot.com/2008/01/murukku-wet-rice.html

Saturday, January 12, 2008. Soak parboiled rice for 1-2 hours and grind and soak in the towel to absorb excess water. Mix roasted ulutham paruppu powder in ratio 10:1[rice: paruppu]. Add dalda, jeera, white ellu, salt. Labels: Murukku (Wet rice). Subscribe to: Post Comments (Atom). View my complete profile. Pattis Treasure Rasam Podi.

4

Serving it straight: Paruppu usili

http://servingitstraight.blogspot.com/2008/01/paruppu-usili.html

Saturday, January 12, 2008. Thuvaram Paruppu, Red Chillies, Salt, Perungaayam, Curry Leaves – Grind Coarsely. Steam like idlis, crumble and fry in oil (after popping seeds) until crisp. When crisp, add boiled veggies and cook. Subscribe to: Post Comments (Atom). View my complete profile. Pattis Treasure Rasam Podi.

5

Serving it straight: Angaaya podi

http://servingitstraight.blogspot.com/2009/05/angaaya-podi.html

Sunday, May 10, 2009. Read this in Hindu: Credit to Anuradha Prakash. Turkey Berry (sundakkai) - 50gm. Neem Flowers (veppam poo) - a little. Mustard seeds - 1 tbsp. Cumin (jeera) - 1 tbsp. Curry leaves - 1 handful. Coriander seeds - 1 tbsp. Dry red Chillies - 6. Dry Ginger (Sukku) - 1 small piece. Asafoetida - a little. Heat a pan and dry roast all ingredients for 2 mts. Transfer the roasted ingredients into a blender and grind to fine powder. Mix podi with hot rice and ghee to eat :).

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servingitstraight.blogspot.com

Serving it straight

Sunday, May 10, 2009. Read this in Hindu: Credit to Anuradha Prakash. Turkey Berry (sundakkai) - 50gm. Neem Flowers (veppam poo) - a little. Mustard seeds - 1 tbsp. Cumin (jeera) - 1 tbsp. Curry leaves - 1 handful. Coriander seeds - 1 tbsp. Dry red Chillies - 6. Dry Ginger (Sukku) - 1 small piece. Asafoetida - a little. Heat a pan and dry roast all ingredients for 2 mts. Transfer the roasted ingredients into a blender and grind to fine powder. Mix podi with hot rice and ghee to eat :).

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