South Indian Spice Mix

Mom is in town. Hence, kitchen and pantry is full of home-made stuff. Mom saw a packet of MTR spice mix in my pantry and gave me such a disapproving look that I cringed in guilt.  How can I buy it when the same, and even better and fresher version can be made at home? 

It took us 10 minutes to get into action. And the results are in front of you.

This spice mix is called by many names - my Andhra friends call it 'gun powder' (!) while others call it 'Idli podi', 'chutney podi' etc. By whatever name its called, this dry powder is my regular accompaniement with a typical south indian breakfast. I love it. My Bengali husband would rather have his idli with Sambaar or even dal, but then that's his stubborn bong gene ;) that refuses to go beyond Luchis and porotas for breakfast.

Ingredients:

(For Dry roast)

1. Chana Dal - 1 fist full

2.Phutana- 1 fist full

3.Urad dal-1 fist full

4. Moong - 1 Fist full

5. Dry red chillies - 1 and half fist full

6. Curry leaves - 3/4 fist full

7. Asafetida/Hing - 1/2 tsp

8. Salt - to taste (approx 2 tsp.)

Other ingredients:

Jaggrey - 2 tsps

Tamarind - 2 tsps

Oil -2 tsps

Method:

On medium flame, pour the oil and roast the dry roast ingredients until dry and fragrant. ( Takes approx- 8-10 minutes). 

Let it cool. Grind this mixture with the rest of the ingredients into a fine powder. Store in Air tight container.

It is usually mixed with oil/ghee and had with rice cakes/idlis and dosa.

Maju’s Simple and Sipcy Prawn Masala

We know very few people in Sydney. And the ones we know are thankfully gastronomes. Especially, the Jacobs. We love dining at their place, though the much promised Appam and Stew are yet to savored. The first time Maju and Manoj had us over, we came back so content and gloating with happiness – all thanks to Maju’s spicy prawns settled in our tummies. For many days we couldn’t get the taste out of us, especially, Raj couldn’t. So yesterday, I finally decided to give Maju’s recipe a try. Its amazing how simple it is. I was done in 10 minutes flat! If you are a lover of south Indian food, this recipe rocks. Simple and most kickass!

Here goes:

You’ll need

250 gms prawns – medium sized, shelled and deveined

Tomato- 1 medium sized

Onion- 1 medium sized

Garlic paste/crushed- 1 teaspoon

Chilly Powder- 1 –2 teaspoons (totally depends on how much you can take- for me the spicier the better)

Curry Leaves

Oil- 2 to 4 teaspoons

Tamarind – Maju suggests we get the Mallu variety of tamarind – round ones, apparently. I used regular tamarind. Though i vouch for her version. She had an altogether Mallu touch. So if you can find that tamarind go on and add 2 of those. Else just soak a little tamarind in water.

Method

If you are using fresh prawns then par boil it (2 minutes) with very little water, turmeric and chilly powder and keep aside. If you are using frozen prawns they can be used directly.

In a pan pour oil, add curry leaves, onions and sauté till they go just about brown. Add garlic and sauté more. After a few minutes add tomatoes and mix well. Let the tomatoes soften, and oil separate. Add chilly powder, turmeric and salt, mix well. Add the cleaned prawns to this and mix well. On medium flame keep mixing this till the mixture dries and stick to the prawns. Add the soaked tamarind pulp and mix. Don’t add water.  The masalas have to cook well and dry out. Don’t take it off flame when still soggy.

I added some ground pepper too- that’s optional. It adds to the flavour, and I recommend freshly ground pepper.

Serve with hot steamed rice on a nice wintery day.

Lemme know how it goes!