Receta [VeganMoFo 2013] Appadalapindi | Andhra Style Urad Dal Powder Recipe
At times I feel that this blog is more than just a record of recipes I try in my kitchen. When I read some of my older posts, it shows how I have eveolved over time as a person and when I start to write about my amma's recipes, I get a feeling that am unfolding a culinary legacy for me and for many generations to come. Even to this today, I look back at this 15 mins rasam recipe when I am sick or terribly miss my mother.
But for today's recipe one has to hail my grandmother!. Over the years, I have watched my mother asking (sometimes begging) her to make appadalapindi every time we ran out of stock. My mother, a splendid cook herself never made it. She always to this day asks my grandmom to prepare some for her. I believe, it is the heady whiff of such delicious spice powders that brought my grandmom her befitting name in our household as a "queen of spice powders". :-)
Enjoy..
Appadalapindi | Andhra Style Urad Dal Powder
Recipe: My grandmom
Make Time: 15 mins
Ingredients:
1 cup urad dal (split white black gram)
4 to 5 red chillies
salt - to taste
a pinch of hing (asafoetida)
Preparation:
Lightly dry roast urad dal in a wok until its just warm and light brown. Cool it completely. Grind dal along with red chillies, salt and hing to a very fine powder. Store it in an air tight container at room temparature. It will stay fresh and last for many weeks.
Now, you must be wondering how to serve or eat this spice powder.. Here's what we do at home - Place a serving of hot rice in a plate and add a generous dab of ghee or butter on top. Let it melt for a few seconds and then sprinkle this urad dal powder on top. How much to add is totally upto your taste buds. Mix well and tadaaa, eat. :-)
- Other variations of such condiments which can be eaten in a similar manner with hot rice + ghee -
- Kandi Podi
- Putnala Podi with Garlic
..it tastes even better when my mom feeds me.. oh ya, I am one spoilt brat especially when it comes to appadalapindi. .
Sending this recipe as an entry to My Legume Love Affair # 63, this month guest hosted by Swathi, currently conducted by Lisa and originally conceptualized by Susan.