Chutney Pudi : Bangalore style :) | Spiced lentil powder

Chutney pudi must be definitely the top of the condiments that grandmom used to dish out. For years, its recipe was a closely guarded secret, not even mom was allowed to peek in the kitchen when literally bucket loads of this aromatic spice powder was being made in the kitchen. Of course, mom was a very keen learner and thanks to her I have this wonderful heirloom recipe with me now. 

If you are from Bangalore or even from South Karnataka, you would know what the fuss is all about, on this powder. If you aren't but have heard about this powder, you wouldnt want to miss out reading the rest of the post. For as long as I remember (and even now), spice powders (are) were never store bought but always made at home - be it Paruppu pudi,Idli Molagapudi  or even Rasam powder/ Sambhar / Vangibhath powder (that reminds me to post the last 2 recipes soon !). So, although I may not have reached the perfection levels of grandmom's recipe, I was quite satisfied with the results, all thanks to mom who passed on this recipe :)

This spice powder tastes amazingly good with hot steamed rice, a dollop of ghee,although Bangaloreans (me included) are also known to use this as an accompaniment to Akki rotti (rice flatbread) or Ragi rotti (finger millet flatbread) too. Now over to the recipe...

Kadalai Paruppu Pushanikai Kootu | Ashgourd-Channa Dal Curry

The title might look a tad long and confusing, but the taste is definitely worth it. Coming from mom's recipe book, who learnt it from her mom, this is one yummy curry with ash gourd and channa dal (bengal gram). It brings back those memories when grandmom (pati) used to make this almost every week or fortnight, and the aroma used to  waft as soon as she even ground the spices in her kitchen. Just happened that this happens to be one of my favourite curries too. 

A dash of coconut with the ground spices and a liberal dash of asafoetida does really lift the taste of the dish. Try out the simple dish, which is sure to tickle your palate. Served best with hot rice and a dollop of ghee. 

Linking to:

• My own event Magic Mingle # 9
• Walk through Memory Lane - event by Gayathri, hosted by Smitha
• Cook with Lentils & Legumes, event by Radhika
• South Indian Cooking - SIC # 1

Garlic Rasam | Warm Garlic broth - Perfect Monsoon Treat

It was a hiatus which was overwhelmingly frightening. So much so I thought I would even forget how to open a blogger interface. Fortunately, old habits die hard. And boy, am I glad to have logged in a decent number of posts for my brain to remember how to post a yummy fingerlicking Garlic Rasam - an accompaniment that's a favourite with kiddo,more so to most of my family especially during the rainy season.

Mumbai of late, seems to have picked out the last few days to rain cats and dogs, and while we were quite upset with our weekend plans gone awry, I was pleased as punch as it meant I could get enough respite from running personal errands. And to make this yummy rasam. A very popular accompaniment to steamed rice, I am sure every South Indian household has its own version. I like it light and flavourful, with just the right balance of  spice and heat coming from the garlic yet easy to make. Therefore, I make it with the extract of Toor Dal, pressure cooked with a little more than water than required. Lets get on to this recipe. Serve this with steamed rice, roasted papads and Tilwale Aloo for a wholesome meal treat.