Annappodi/Spicy Tri Dal Podi

Dals are daily used-in IndianCuisine in different forms in different regions.Especially "Dal" is the easiest preperation in cooking part with the help of pressure cooker and plays a big role in "Vegetarian Main Courses".Lenthils/Dals are rich in Carbohydrates,Calcium, Phosphorous, Iron, and B vitamins and helps in Lower Blood Cholesterol.

"Podi / Powder" plays vital role in everydays South Indian Cuisine.

Here is my mom's "Oil Free Recipe " for JFI - DAL Event.

Ingredients for Annappodi/ Spicy Dal Podi

Toor Dal/Kandi Pappu/Tuvaram paruppu - 1 cup

Urad Dal/Minapappu/Ullundu - 1 cup

Chana Dal(Bengal gram/Senaga Pappu/Kadala Paruppu) - ¾ cup

Red Chillies (Endu Mirapakayalu) - 20 no(thin in size)

Dried Coconut - 5 tbspn

Roasted Jeera - 2 tspn
Tamarind - (small gooseberry size as shown in photo)

Asafoetida(Hing/Inguva/Perumgayam) - 2tspn

Salt to taste

Method

1.Heat kadai and roast the Toordal in medium flame until it changes to light golden brown color and keep it aside.

2.Fry Urad dal for light pink color and Chana dal for light brown color but be careful Chana dal tending to become black fast.

31.Fry Redchillies for light brown color ,keep it aside.

4.Fry dry Coconut scrapes for 2min to change light golden color and add Asafoetida and mix well(By this time kitchen will be filled with aroma) and remove from fire and leave it to completely cool.

5.Fry Tamarind also in the same way.If the ingredients are cooling enough transfers to a blender and grind coarsely in batches.Make sure it should be middle of grain texture and fine powder."Annam" is called "Rice" in "Telugu" and this podi will be mixed with hot rice so it is named as "ANNAPPODI".


This podi mixed with oil is good with Idli,Dosa,Upma.
Recipe Source :Amma

Dal Podi Sushi Roll

1.Mix Annappodi with steamed Rice,Ghee / Vegetable oil and keep it aside.Instead of Nori I tried with Romaine Lettuce leaves.

2.Place Lettuce leaves in tawa by drizzling some oil and cover with a lid for 2 minutes so that leaves will turn to pale color.Remove from fire and place leaves on cutting board ,sprinkle a pinch of pepper,jeera pwd and put the mixed podi rice
on the leaves and place fried onins on the above of the rice and slowly roll it fully upto edjes and keep it for 10 minutes for setting in fridge.

3.Cut into 2" pieces and serve as "DalPodi Sushi Rolls" with Appalam /Vadiyams.




I prepared a sweet for this event in mid June but i like to post "podi" as my first entry to JFI - Dal for July Month by hostess Sailaja of Sailu's Food.