Sunflower Seed Podi

-

I usually keep some sunflower seeds in my pantry as it is a very nutritious addition to a salad. I am making salad all the time as that is what my husband takes as his lunch. So just to have some variety I try not to add the same nut every day.
One day, I came upon this idea of using these seeds to make a podi out of it that can be mixed with the rice on the same lines as Sesame podi. Sesame podi being a traditional item in the south, I immediately referred my "Cook and See" book and came across a recipe for Sesame podi and a recipe for Sesame rice. The only difference being that the latter uses little urad dal along with sesame, red chillies and hing. And for the rice, you continue further by adding the seasonings along with the prepared powder to toss in the rice.

Since I have always liked the flavor of urad dal, I decided to make the powder as it is done for the Sesame rice. My experiment was a big hit and my Father in law enjoyed it very much:)

Here I am sharing that recipe with you all. This time I tried another variation using more of urad dal and some chana dal. Down below, I have given both the variations of the Podi. Both are good for mixing with rice as well as for enjoying with idlis and dosas with few drops of sesame oil like the Molagapodi.


Powder No 1
1/2 cup Sunflower seeds(roasted and salted)
2 tbsp urad dal
1 tbsp chana dal
3 red chillies(long variety)
generous pinch of hing
little less than 1 tsp salt




Powder No 2
1/2 cup sunflower seeds
1 tsp urad dal
2 red chillies(long variety)
1/2 tsp salt
hing powder

I am not sure if sunflower seeds are available in India, but it is available in the USA in all the grocery stores. Dry roast all the ingredients separately except the sunflower seeds and salt. Powder the roasted ingredients with salt to a coarse texture. Add the sunflower seeds and pulse until it gets coarse...Take care not to over do after the seeds are added as this will let out oil and clump together. You can add a small piece of jaggery to the powder no 1 while grinding. You can also adjust the red chillies depending on your spice level.

This goes to "Only "-Original recipes event of Pari's which is run by Nivedita.

Comments

  1. Priya SureshMarch 25, 2011 at 11:51 AM

    Woww wat a wonderful spice powder, never tried spice powders with sunflower seeds..

    ReplyDelete

Post a Comment

Popular posts from this blog

Corn and Spinach Dhokla for MAITRI

-
Image
This recipe goes towards MAITRI, a friendship chain created for food bloggers across N America.where a bogger sends a mystery ingredient to another blogger who then whips up something with it and blogs about it.  For more details on MAITRI, visit the blog site of Priya or Reshmi   who are behind this. As a part of this chain, I was matched with Shylaja who had sent me a packet of cornflour and a cute little bunch of decor grapes.  Eventhough I could tell right away, I made sure it was cornflour by tasting it and getting a confirmation from Shylaja.  The bunch of grapes are sitting along with my other artificial fruits on the center of the dining table. Well coming back to the food part,  I was not quite sure what to do with this flour as I am not a big fan of corn.  After about three days since I received the packet, I came upon with this idea of using them in a Dhokla.   As I decided to combine cornflour with some besan,  I was left with some extra flour.  I am planning to
Read more

Pecan Ladoo

-
Image
1 cup pecans                                                        1/2 cup oats 3/4 cup sugar few cardamom pods a spoon of ghee 1/4 cup milk Process the pecans making sure that it does not get lumpy. Roast the oats in a spoon of ghee until it turns golden brown in color. Powder this with the sugar and cardamom. In the meanwhile, begin to toast the processed pecans on the stove top. Slowly you will begin to see that the nuts are letting out oil and kind of coming together. Roast this until you get the smell of the pecans making sure it does not get burnt. Transfer this and the oats mixture to a bowl. Have a quarter cup of milk heated up and ready. It is not required to boil the milk. Use the needed amount of  milk  to bind all the processed powder and nuts together. I always thought that these ladoos needed ghee to hold them until I saw this wonderful recipe of Priya's Microwave Oats and Poha Ladoo. That is when I learnt that you can use warm milk instead. Roll
Read more

Steel cut Oats Upma

-
Image
1 cup steel cut oats 1/2 of an onion chopped fine 1 medium carrot 1/3 cup each of frozen beans and frozen peas 1-2 green chilies chopped small piece of ginger grated 1/2 tsp mustard seeds 1 tsp urad dal few curry leaves Heat up a spoon of oil or ghee and roast the oats till it changes color and you begin to get a nice aroma.  Keep it aside. Heat up a table spoon of oil and splutter the mustard seeds followed by urad dal.  Add the chilies and ginger and stir for 1/2 a minute.  Follow it with onions and saute it on high for a minute. Add the beans and add the carrot and peas after a minute.  Add salt just enough for the vegetables and cook covered on low to medium heat for 3 minutes.  In the meanwhile heat up about 2 cups of water and add it to the vegetables. Once it begins to bubble, add the oats and the needed salt and let it come to a nice boil.  Cover the pan with a lid and cook the oats on low heat.  It took about 20 minutes for the oats to be thoroughly cooked. 
Read more