Milagu-Podi-with-Flax-seed

#MilaguPodiwithFlaxSeeds : #Blackpepper or simply #Pepper has been in use since centuries for its sharp pungent [ spicy ] taste and medicinal properties such as anti inflammatory & anti flatulance. It is a good source of minerals like potassium, calcium, magnesium, manganese, zinc and iron. It also contains Vitamin C, vitamine A and many B complex group of vitamines.
#Flaxseeds are also called by name #Linseeds. They are rich in essential fatty acid called alpha linolenic acid also known as omega 3, antioxidant and fiber. Researches found that #flaxseeds lower cholesterol level, controls diabetes and reduce hot flashes of postmenopausal women.
Traditionally #Cuminseeds decoction has been used to treat indigestion since centuries. It has also been used along with #blackpepper to treat common cold.
To get all the goodness of these wonderful spices I have prepared a powder for rice using them.

Ingredients :
1/4 cup	Black pepper
1/4 cup	Cumin [ jeera ]
1/4 cup	flax seeds [ linseeds ]
1 Tsp	Salt [ adjust ]
1 handfull	Dried curry leaves

Method :

Heat a kadai on a stove over slow flame.

Dry roast black pepper [ milagu ] till it becomes slightly hot and gives out aroma.

Transfer on to a clean and dry plate.

Now again in the same kadai dry roast cumin [ jeera ] over slow flame until it becomes slightly hot.

Transfer on to the same plate with roasted pepper.

Now dry roast flax seeds. Keep stirring with a ladle until it crackles.

Turn off the stove and transfer into the the same plate.

Add dried curry leaves into the hot kadai to make it crispy.

Allow all the ingredients to cool down to room temperature.

Grind into a nice powder and store in an air tight container.

Take hot white rice in a plate.

Add a Tsp of prepared milagu podi.

Mix well adding a Tsp of ghee.

Enjoy with sambar or papad.

It can also be used in the preparation of omelette and salads.

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Kothamalli-Flax-Seed-Podi

#KothamalliFlaxseedPodi : #CorianderSeed is known as #Kothamalli or simply #malli in Tamizh. It is one of the spices widely used all over the world for its aroma and medicinal property. We Indian uses coriander powder in almost all dishes and coriander leaves for garnishing most of the dishes.
These seeds are rich in vitamins and minerals.
In the same way flax seeds are aromatic and rich in omega 3 fatty acid.
Here tried a powder for rice with these two seeds.

Ingredients :
1/2 Cup	Coriander Seeds
1/4 Cup	Flax seed
1/8 Cup	Curry leaves
3 or 4	Red Chilly [adjust]
1 Tsp	Salt [adjust]
3 or 4 cloves	Garlic [ optional ]
1/2 Tsp	Oil

Method :
Heat a kadai with oil on a stove over a slow flame.
Add red chilly and keep stirring till it becomes dark red and gives out pungent aroma.
Transfer into a plate.
Now add coriander seeds and keep stirring till it gives out nice aroma.
Transfer into the same plate.
Then add flax seeds and keep stirring.
Stir well until it crackles.

Turn of the stove and add dried curry leaves.
Allow all the ingredients to cool down to room temperature.

Take all roasted ingredients and salt in a mixie jar.
Grind well and finally add garlic cloves.
Run the mixie for a few second or until garlic blends with the powder.

Transfer into a clean and dry airtight container.

Take hot white rice in a plate and add one or two teaspoon of freshly prepared coriander drumstick powder.

And over it pour a dash of gingelly oil and mix well with hand.

Relish with sambar 

or vatha kuzhambu.

You might also like to try

Coriander powder - Kothamalli podi

Flax seeds powder for rice

Flax n poduthalai powder for rice

Curry leaf powder - Karuveppilai podi

Pepper [ milagu ] powder

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Poondu-Milagai-Podi

#PoonduMilagaiPodi : This is a spicy podi [ powder ] which goes well with Idli and dosai varieties. Poondu milagai podi [ #GarlicChillyPowder ] is prepared using red chilly and garlic. Red chilly is roasted well with little oil till it gives out pungent aroma and turns deep red in color. It is coarsely ground adding salt. Finally garlic pods are added and run for  few seconds.

Ingredients :
20	Red chilly
10	Garlic cloves
1 Tsp	Salt [ adjust ]
1/2 Tsp	Gingelly oil [ sesame/till oil ]
20 - 30	Dried curry leaves [ optional ]

Method :

Heat a kadai with oil on a stove over slow flame.

Add 1/8 Tsp of oil and then the red chilly.

A pinch of salt is added to avoid pungent fumes from chilly affecting our nostrils.

Keep stirring till chilly turns dark red in color and slightly charred.

Transfer on to a plate and allow to cool down.

Now take roasted red chilly, salt and curry leaves in a mixie jar and grind coarsely.

If the jar becomes hot wait for a while to cool down.

Now add garlic cloves with skin and run the mixie for a minute or till garlic blends together.

The spicy n aromatic garlic milagai podi is ready.

Serve along with Idli and dosai.

Serving method : 

Place half a teaspoon of podi in a plate.

Pour a spoon full of gingelly oil [ sesame/till oil ] and mix well using forefinger.

Enjoy well with Idli or dosai.

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Coriander powder for rice

Flax seed idli milagai podi

Flax n poduthalai powder for rice

Idli milagai podi

Pepper [ milagu ] powder

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Araithuvitta-Kuzhambu-Powder

#AraithuvittaKuzhambuPowder : Sambar or Kuzhambu is generally prepared with #SambarPowder. But if the sambar is done with spices that are roasted and made into a paste with coconut on day to day basis then the taste of sambar will be very very tasty and flavorful. This sambar is known as araithuvitta sambar. I used to make a powder with all roasted spices & dhals and then store in a bottle. Whenever I do #araithuvittaSambar I grind the powder & coconut in a blender to make flavorful araithuvitta sambar paste.
Here I would like to give the proportions of spices and dhals [ lentils ] for this powder.

Ingredients :
7 or 8	Red chilly
1/2 Cup	Coriander seeds
1/2 Cup	Gram Dhal [Channa Dhal]
1/4 Cup	Black Gram Dhal [Urad Dhal]
1 Tsp	Black Pepper
2 Tsp	Cumin Seeds
1 Tsp	Curry Leaf Powder
1/4 Tsp	Fenugreek [ optional ]

Note : If curry leaf powder is not available then dry roast 1/2 handful of curry leaves.

Method :

Keep a clean and dry kadai on a stove over a slow flame.

First roast red chilly well until it becomes brittle.

Transfer into a plate.

Then add gram dhal to the kadai and keep stirring with a long ladle.

Roast it until dhal turns golden color.

Transfer on to the same plate with roasted chilly.

In the same way roast urad dhal and transfer on to the same plate.

Next roast coriander seeds.

Roast until it gives out nice aroma and slightly changes to darker in color.

Transfer on to the same plate.

Then roast pepper until it gives out smell.

Transfer on to the same plate.
If fenugreek has been taken dry roast until it turns golden color.
Transfer on to the same plate.

Finally roast cumin until it gives out nice aroma.

Transfer on to the same plate.

Let all roasted items cool down to room temperature.

Then grind them all together or in batches into a smooth powder using a mixer grinder.

Mix well and bring down to room temperature.

Store in a clean and dry bottle or a container with lid.

Store at room temperature for a month or so. Use a clean and dry spoon to take out the powder.

As the time passes the powder tends to lose some of its aroma. So it is advisable to make small quantities of araithuvitta kuzhambu powder to prepare a flavorful sambar or kuzhambu!!

#AraithuvittaKuzhambuPowder is used in the preparation of #VenthayaKuzhambu and #MilaguKuzhambu.

This powder can also be used in the preparation of Tamarind Rice [Puliyodharai] and Vangi Bath.

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Flax n Poduthalai Powder for Rice

#FlaxseedPowder with #Poduthalai [ #frogfruit or #PurpleLippia leaves] :
Poduthalai is a wild plant commonly grows in gardens as weeds and near water bodies. It is also grown in some gardens as ornamental plants for its attractive purple color flowers. It is known as Frog fruit or Purple Lippia in English.
The scientific name is Phyla nodiflora [ Lippia nodiflora ].

This is extensively used in Ayurveda and Siddha system of medicine for dandruff treatment and other skin related problems. It also helps to relieve stomach disorders.
Recently I came to know about this plant through my mom when I went there.
When I came back I saw these plants in my garden itself.

Flax seeds are rich source of omega-3 fatty acids.
To know more on its nutritional value and health benefits click here.
To know more on Flax seeds.
Now let us see how to prepare podi for rice.

We have already seen how to prepare powder for rice using flax seeds
Here let me present a method to prepare a powder for rice using flax seeds and poduthalai [ frog fruit or purple lippia leaves ].

Ingredients :
1/2 Cup                                Flax seeds
4                                          Red chilly
1 Tbsp                                 Dried Poduthalai [ frogfruit or purple lippia leaves ]
1 Tsp [ adjust ]                     Salt
4 cloves                               Garlic

Method :
To make dry poduthalai :
Pluck leaves from the plant.
Wash the leaves well to remove dust and sand from the leaves.
Drain water and spread on a clean cloth in the shadow or inside the house.
Slowly the leaves start losing water content. After a day the leaves can be transferred in to plate.
Keep it open to dry for 4 to 5 days inside the house.

When the leaves become brittle store in a bottle.
It can be used when need arises.

To make the powder :
Heat a kadai on a stove over a medium flame.
Add flax seeds and roast without adding oil.
Keep stirring continuously for uniform roasting.
At one stage the seeds start crackling with a sound. phat. phat...
Keep on stirring for some more time.
When a nice aroma comes from the seeds and crackling of seeds comes down then
transfer onto a plate.

Now add few drops of oil and fry red chilly well.
Then dry roast salt also to remove any water content present in it.
Turn off the stove and add dried poduthalai.
Keep it in that hot kadai till the dried leaves become brittle.
Then transfer on to the plate with other roasted ingredients.

Allow all the ingredients to come down to room temperature.

Grind using a mixer grinder.

Add garlic at the end and run for few rounds.

Spicy aromatic flax powder for rice is ready. Transfer into a clean and dry container.
Store in a container with lid after it cools down to room temperature.

Take hot rice in a plate and add one or two Tsp of flax powder.
Mix well adding a dash of gingelly oil [ till oil ]
Relish with sambar and poriyal / curry.

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