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A traditional South Indian spice blend called podi adds flavour to a wide range of dishes. Usually it is mixed with ground spices, roasted lentils, and other ingredients with aromatic characteristics. A common culinary staple in Tamil Nadu and other southern Indian states, Podi is used as more than just a condiment to improve the flavour of vegetable dishes called poriyal. For a quick and tasty side dish to go with rice and dal, veggies are sautéed with spices and podi in a popular dry vegetable stir-fry called poriyal. Home cooks can experiment with different veggies and podi blends as there are many versions of poriyal, waiting to be created. Find out five podi-based poriyals that are delicious and highlight the versatility of podi in day-to-day cooking.
Chettinad Potato Fry
Deeply rooted in Tamil Nadu's rich culinary traditions, Chettinad Potato Fry is a wonderful dish with a spicy taste. This recipe requires using fresh potatoes which are cubed after boiling until they tend to soften. A handcrafted Chettinad podi is usually cooked with roasted lentils, dried red chillies, and spices like cumin and coriander. Heat oil in a high skillet and add the mustard seeds, letting them crackle. The boiling potatoes should then be added to this and cooked until golden brown. Add the Chettinad podi, evenly sprinkling the potatoes for a strong taste. You may eat this spicy, crispy potato fry as a snack or as a side dish. It goes well with sambar and rice or can be eaten as an evening snack with yoghurt.
Stuffed Okra
This delicious recipe highlights the versatility of podi and gives the traditional dish an interesting twist. Thin okra (bhindi) is used to make this dish because of its strong yet delicate texture. A mixture of roasted powdered legumes or gram flour is used to make the stuffing, along with turmeric, red chilli powder, and most importantly podi. Each vegetable is cut on one side to form a pocket, which is then filled with the spicy sauce to make the stuffed okra. The flavours are then allowed to combine as the filled okra is sautéed in high oil until it turns golden and crispy. Stuffed okra can be eaten as a savoury snack on its own or combined with curry and steaming rice.
Image Credit: Wikimedia Commons
Beans Podi Curry
The bean Podi curry again is a colourful and nutritional dish and it explain how podi takes on the flavour of bean. Green beans are selected in this recipe due to their tender gentle sweetness and a crispy texture. The green beans must be trimmed and sliced into bite-sized pieces to ensure an equal cooking procedure. Curry leaves, mustard seeds, and dried red chillies are tempered in hot oil to cook the beans, generating a tantalising scent that goes well with the beans. When the beans are in the skillet, they are sautéed until they are a brilliant green. Then, a lot of podi is added so that it coats the beans. The mixture is cooked for a few minutes to enable the ingredients to mix.
Sweet Potato Fry
Sweet potatoes have a naturally sweet flavour that complements the fire of podi and are high in vitamins. Sweet potatoes are peeled and sliced into cubes or wedges for this recipe. To guarantee equal cooking, the sweet potato chunks are first boiled or steam-cooked until just beginning to soften. Once the sweet potatoes are boiled, they are tossed in oil, salt, and plenty of your favourite podi to cover them completely. After that, the potatoes are either sautéed in a skillet or roasted in an oven until they have a crispy outside and a soft inside. A simple yoghurt dip is a great accompaniment to sweet potato fries.
Image Credit: Flickr
Brinjal Podi Curry
Rich and fragrant, Brinjal Podi Curry highlights the popular eggplant, which is prized for its distinct texture and flavour-absorbing capacity. The simplicity of the recipe works well for this dish. To release the flavours, start by chopping the brinjal into cubes, which will then be sautéed. To make a fragrant foundation, temper the curry leaves, mustard seeds, and urad dal in heated oil in a pan. After the spices are sizzling, add the cubed brinjal and cook till it becomes tender. Add a big amount of podi last, making sure it coats the cooked brinjal evenly. This dish can be enjoyed as a tasty side dish with chapati or even with with rice and dal.
