CARRIE LAVIE from Canada - Nutrition Yoga Expert Prepares My ‘PITLAI PODI’!

‘Viji’sVeggieVignettes’ takes you on a journey through our traditional food, culture and lifestyle as laid down by our great grandmothers’ many years back.

The Spice powder (so important a part of many Tamil dishes) forms an integral part if the Tamil cuisine.

(Very grateful to Carrie Lavie for spreading the word around).

PITLAI POWDER / Pitlai Podi

It adds an excellent aroma to a host of side dishes and main course too. As a healthier option you may omit the coconut and use an extra half cup of coriander seeds to retain the flavor.
 
INGREDIENTS:
3 cups coriander seeds
1 cup bengal gram/ chana dal
¾ cup dried red chillis
5 marble-sized asafetida/ hing blocks OR1½tsps asafetida/ hing powder
2 cups coconut, grated
2 tsps oil

METHOD:
1. Heat a teaspoon of oil over medium heat and roast the coriander seeds, bengal gram and red chillis (separately or together) until they turn golden while their aroma rises.

2. Heat half a teaspoon of oil and roast the asafetida blocks. Crush them into small pieces with a spatula so that the insides are roasted as well. Alternatively, just add asafetida powder and stir for a few seconds. Blend all the ingredients into a coarse powder. Store in a bottle and refrigerate.

AN AFTERTHOUGHT - I am definitely assuming that there is no parallel to the Pitlai Powder or the Sambar Powder in the Indian cooking diaspora. They are healthy and extremely flavorful. Passion and perfection play a large part in cooking and preparing these Tambram dishes. They are indeed food fit for the Gods.