Thai Pulav In Pressure Cooker

Thai Pulav, as the name suggests, is a medley of Indian and Thai flavours. If you are smirking at that, I would tell you to wait till you give this a shot – this is an absolutely delicious dish! This is subtly done fusion, the elements from both cuisines perfectly combining with each other to create a beautiful whole.

Redolent with lemongrass, ginger and coconut milk, this vegetable-loaded pulav is a definite treat to the tastebuds. Once I got the recipe right, this Thai Pulav has become a big favourite with everyone at home. Let’s check out how to make it, in today’s blog post.

Delicious Thai Pulav!

Other Thai recipes on the blog

My love for Thai food is well documented on this blog. I have shared the recipes for many Thai dishes, using commonly available ingredients, and I am forever trying to learn more about the cuisine. Do check out the other Thai recipes on my blog too:

I’m loving the sound of the Thai-Style Roasted Corn Soup my blog friend Radha has shared. That’s next on my list to try out!

Pressure Cooker Thai Pulav

The inspiration for this dish comes from Soi Siam, a Thai restaurant in HSR Layout which closed its doors during the pandemic. They would serve a delightful Thai Pulav that I always wanted to recreate at home. I did succeed, after several trials and tribulations.

I use a pressure cooker to make this Thai Pulav, to save time and effort. All of the ingredients used are easily available, at least here in Bangalore. Once you have the ingredients ready, this pulav can be put together in a matter of minutes.

This Thai Pulav is so very flavourful on its own, it doesn’t really need an accompaniment.

Thai Pulav recipe

Here is how I went about making it.

Ingredients (serves 3-4):

To grind to a paste:

1. A 2-inch piece of lemongrass root

2. 1 green chilli

3. 4 garlic cloves

4. A 1-inch piece of ginger

To roast and powder:

1. 1/4 teaspoon white peppercorns

2. 1/2 teaspoon coriander seeds

3. 1/2 teaspoon cumin seeds

Other ingredients:

1. 1 cup basmati rice

2. 1 cup thick coconut milk + 1 cup water

3. 3/4 tablespoon oil

4. 1 long Delhi carrot

5. 1/4 cup green peas

6. 10 beans

7. 1 medium-sized onion

8. 1 small capsicum

9. Salt to taste

10. 3/4 tablespoon jaggery powder

11. 2 small pieces of pandan leaves

12. 4-5 Thai basil leaves

13. 1 tablespoon finely chopped coriander


Top left and right: Step 2, Centre left and right: Steps 3 and 4, Bottom left and right: Step 5

1. Wash the basmati rice well under running water. Drain out the water. Then add in enough fresh water to cover the rice completely. Soak for 20-25 minutes. In the meantime, we will do the other preparations.

2. Next, we will start preparing the spice paste that is needed for this recipe. Chop the lemongrass and green chillies roughly and add to a small mixer jar. Peel the ginger and garlic cloves, chop roughly, and add these to the mixer jar too. Grind these ingredients to a smooth paste, using a little water. Keep aside.

3. Next, we will prep the veggies that will go into the Thai Pulav. Peel the onion and chop finely. Remove strings from the beans and chop into large pieces. Peel the carrot and cut into cubes. Keep the shelled green peas ready. Remove the core and seeds from the capsicum and chop into large pieces.

4. Next up, the aromatics. Keep the pandan leaves, Thai basil and coriander ready.

5. Now, dry roast the white peppercorns, cumin seeds and coriander seeds on medium flame till they are aromatic. Do not burn the spices. This should take 1-2 minutes. Transfer the roasted ingredients to a plate and allow them to cool down completely, then crush to a coarse powder using a mortar and pestle. Keep ready.

Top left and right: Steps 6 and 7, Centre left and right: Step 8, Bottom left and right: Steps 9 and 10

6. When the rice is done soaking, drain out all the water from it. Now, we will start making the Thai Pulav.

7. Heat the oil in a pressure cooker base. Add in the prepared veggies. Saute for a minute on high flame.

8. Add in the spice paste we prepared earlier. Saute for a minute on high flame.

9. Add in the soaked and drained rice. Turn flame down to medium and saute for a minute.

10. Add in the thick coconut milk and water at this stage. Continue to keep the flame at medium. Mix well.

Top left and right: Step 11, Centre left and right: Steps 12 and 13, Bottom left and right: Steps 14 and 15

11. Add in salt to taste and jaggery powder.

12. Next, add in the powder we ground earlier.

13. Add the chopped coriander. Roughly tear the pandan leaves and Thai basil and add them in too. Mix well, then turn the flame to high. Close the pressure cooker and put the whistle on.

14. Cook on high flame for 3 whistles. Let the pressure go down naturally.

15. When the pressure has completely gone down, wait for 15-20 minutes to open the cooker. Your Thai Pulav is ready. Now, gently fluff it up with a spoon, trying not to break the grains of rice. Serve hot.

Vegan and gluten-free

This Thai Pulav recipe is completely vegetarian and vegan. It is suited to people following a plant-based diet.

It is an entirely gluten-free recipe as well.

Tips & Tricks

1. Adjust the quantity of green chilly as per personal taste preferences.

2. I have used store-bought thick coconut milk here, from the Ayam brand. You can make your own coconut milk at home too.

3. I have used a red Delhi carrot here. You can use any variety of carrot instead, too.

4. Don’t miss out the aromatic pandan leaves and Thai basil, because of the lovely touch they add to the pulav. You may add a couple of Kaffir lime leaves too – I didn’t use them because I didn’t have any. I picked up the Thai basil from Namdhari’s (as well as the lemongrass). I have a pandan plant at home that I got online from Trikaya.

5. Don’t miss out the jaggery, either. It adds a beautiful, very Thai flavour to the pulav. You may use coconut jaggery or palm jaggery instead, too. I have used regular jaggery powder.

6. White peppercorns add a subtle heat to dishes, without being too overpowering. I love using them in Chinese and Thai dishes, such as this one. However, if you don’t have them, you may use regular black pepper in a slightly lesser quantity.

7. I have used a mix of orange and green capsicum here, for more colour. You can stick to one colour too, as per your preferences.

8. You may add a dash of lemon juice to the Thai Pulav before serving, or garnish it with some roasted and coarsely crushed peanuts. I haven’t.

9. I have used fragrant Daawat basmati rice here. You may use jasmine rice instead, too.

10. I have used a pressure cooker to make this Thai Pulav, for ease of preparation and to save time. You may do the same in a pan, too.

11. You can grind the roasted white pepper, cumin and coriander seeds along with the lemongrass, green chilli, ginger and garlic, in a small mixer jar. I powdered the spices separately in a mortar and pestle because I wanted a coarse texture to them.

Did you like this recipe? Do tell me, in your comments!

Mango Lassi| Mango Yogurt Smoothie

Mango season is here! We are finally getting good mangoes, and I definitely cannot stay calm! 😁 I have been experimenting a lot with mangoes lately, trying out different recipes from across the country. I will be writing about that shortly but, first, let us talk about the simplest of ripe mango dishes – Mango Lassi. Now, that’s something of a permanent fixture at our place every summer. The family just cannot get by these hot months without it!

In today’s post, let’s see how to make delicious, creamy and luscious Mango Lassi at home.

Mango Lassi

Mango Lassi makes for a beautiful accompaniment to lunch. It can also double up as breakfast or a mid-morning power snack. We love having this any time of the day, actually.

What is Mango Lassi?

Mango Lassi is a refreshing blend of ripe mangoes and curd. Often, sugar is used to sweeten the mixture. It is almost the same as a Mango Yogurt Smoothie, which has taken the Western world by storm (yogurt is a bit different from curd, though).

Good-quality mangoes are the key to making great-tasting lassi. Kesar, Banganapalli, Mallika, Badami and Alphonso are some varieties that work very well.

The curd used should be fresh and not overly sour. Using curd that has been chilled in the refrigerator for at least a couple of hours makes the lassi all the more satisfying.

Mango, curd, and sugar are the three major ingredients in Mango Lassi. Mint leaves, fresh cherries, dry fruits, raisins or chopped ripe mango can be used to decorate it.

Other lassi varieties

I have a couple of other lassi recipes on my blog – Rose And Strawberry Lassi and Kesar Badam Lassi. Do check them out!

I am totally loving the sound of this Kiwi Pistachio Lassi my fellow food blogger Sasmita has shared. Can’t wait to try it out!

How to make Mango Lassi

Ingredients (serves 4-5):

1. 2 medium-sized ripe mangoes, about 2 cups when peeled and chopped

2. 4-5 tablespoons sugar

3. 2 cups of chilled curd, neither too thick nor too watery

4. A few pieces of ripe mango for decoration (optional)

5. A few fresh cherries for decoration (optional)


Top left and right: Steps 1 and 2, Bottom left and right: Steps 3 and 4

1. Peel the mangoes and chop the flesh into cubes. Scrape off all the flesh from the seeds too. Transfer all the mango cubes to a large mixer jar.

2. Add in sugar.

3. Add in the chilled curd.

4. Blitz everything together into a smooth mixture. Transfer to serving glasses and serve topped with chopped ripe mango and cherries for decoration (optional).

Tips & Tricks

1. Use juicy ripe mangoes for best results. They should be firm to the touch and not overly ripe.

2. Use curd that is fresh, with just a little sourness to it. Overly sour curd doesn’t taste great in lassi.

3. If the curd is too thick, you may use a little water or milk to dilute it. You can keep the Mango Lassi as thick as you prefer – we like it thick, but still runny.

4. Adjust the amount of sugar you use depending upon the sweetness of the mangoes and the sourness of the curd.

5. I have used home-made fresh curd, which was neither too thick nor too watery.

6. I have used a mix of ripe Banganapalli and Badami mangoes to make this lassi.

7. Do not over-blend the lassi in the mixer. You can grind for a few seconds, then stop, mix up the ingredients and grind again. A couple of times of this cycle and the lassi should be done.

8. Another way to make this Mango Lassi is to blend together ripe mango cubes and sugar in a small mixer jar, then mix whisked chilled curd to it. That’s how my mom makes it. I prefer the method stated above, though.

9. You may add cardamom powder to the Mango Lassi for extra flavour. We prefer not to.

10. Chopped nuts and raisins can also be used to decorate the Mango Lassi. We usually don’t.

11. I have used regular dairy curd here, due to which this recipe is not vegan (plant-based). I have not tried making lassi with a plant-based curd, but I’m guessing you could.

Did you like this recipe? Do tell me, in your comments!

Chakka Varatti| Ripe Jackfruit Preserve

Chakka Varatti is a ripe jackfruit preserve from the state of Kerala. Let me share with you today how we make this wonderful confection at home.

Jackfruit is in season right now, and there are some pretty good ones to be found in the markets. Now is the perfect time to make Chakka Varatti – if you haven’t already been introduced to this beauty yet, you should do the honours right away. 😊 Ready-to-use Chakka Varatti is readily available in stores these days, at least in Kerala, but there’s nothing that comes close to the freshly made home-made version.

Home-made Chakka Varatti or ripe jackfruit preserve

Of summer traditions and jackfruit

At our place, it is somewhat of a family tradition to get a whole ripe jackfruit home every summer. All of us gather around as the husband cuts open the fruit and separates the kernels, then we chat about everything under the sun as we remove the seeds. Faces are stuffed with jackfruit, some is distributed among friends and neighbours, and the balance goes into making things like chips and Chakka Varatti. The seeds are carefully preserved to make summer specials like Palakottai Sambar or poriyal.

On the way back home from our stay at Savi Farms recently, we stopped at a farmer’s market in a neighbouring village to scout for fresh produce. We came across a beautiful ripe jackfruit that was just the right size, and we simply could not leave without it. We cut it open when the heady scent of its ripeness started permeating the house, and used some of the gorgeous fruit to make Chakka Varatti.

What is Chakka Varatti?

I would say the best way to describe Chakka Varatti is that it is a cross between jackfruit jam and halwa. It is neither a jam nor a halwa completely, but an in-between dish, an utterly sinful and delectable one at that.

Kernels of ripe jackfruit are de-seeded, ground to an almost-puree, and cooked with jaggery till it attains a thick jam-like consistency. It is finished off with a drizzle of ghee.

If you are like the husband and me and adore jackfruit, Chakka Varatti is something you will love too. Fragrant with ghee and the tropical fruit, you can simply eat Chakka Varatti by the spoonful. You can also store it in your refrigerator, and use it to make delicacies like payasam and elai adai whenever you please.

How to make Chakka Varatti

Here is how to go about it.

Ingredients (makes about 2 cups):

1. 2 heaped cups ripe jackfruit kernels

2. 2 levelled cups jaggery or as per taste

3. 4-5 tablespoons ghee

4. 3/4 teaspoon dry ginger powder (sukku podi)

5. 3/4 teaspoon cardamom (elaichi/elakka) powder


Top left and centre: Steps 1 and 2, Top right and bottom left: Step 3, Bottom centre and right: Steps 4 and 5

1. Remove seeds from the jackfruit kernels. Also remove any fibres.

2. Chop up the jackfruit roughly.

3. Transfer the chopped jackfruit to a mixer jar and grind to a paste.

4. Take the jaggery in a heavy-bottomed pan, along with 2 cups of water. Place on high heat.

5. Stirring intermittently, allow the jaggery to get completely melted in the water. Let the jaggery mixture come to a rolling boil. Let the mixture cook on high heat for 4-5 minutes, for it to get slightly thicker and sticky. Stir intermittently.

Top left and right: Steps 6 and 7, Centre left and right: Steps 8 and 9, Bottom left and right: Steps 10 and 11

6. At this stage, reduce the flame to medium. Add the jackfruit paste to the pan.

7. Mix well, making sure the jackfruit paste and jaggery mixture are well combined together.

8. Now, turn the flame down to low-medium. Cook the mixture on low-medium flame for 15-20 minutes, stirring intermittently. By this time, it will start to thicken nicely.

9. When the mixture has thickened considerably but is still on the runnier side, add in the ghee. Mix well. Cook for a minute more, then switch off gas.

10. Add in the dry ginger powder and cardamom powder. Mix well. Your Chakka Varatti is ready.

11. Allow the Chakka Varatti to cool down completely, then transfer to a cool, dry, air-tight bottle. Store refrigerated and use as required.

Tips & Tricks

1. For best results, use ripe and sweet jackfruit kernels which are not too fibrous.

2. Adjust the quantity of jaggery you use, depending upon the sweetness of the jackfruit and personal taste preferences. The colour of the Chakka Varatti will depend upon the type of jaggery you use.

3. Do not overcook the Chakka Varatti, otherwise it will become rock hard. Remember that it will thicken further even after you stop cooking it.

4. Use a heavy-bottomed pan to cook the Chakka Varatti. Remember to cook on medium and low-medium flame only.

5. Do not skimp on the ghee. It acts as a natural preservative, keeping the Chakka Varatti well for a longer time.

6. Pieces of coconut and cashewnuts can be fried in ghee and added to the Chakka Varatti, after it has been cooked. This gives it the effect of a halwa, but it is totally optional.

7. You may skip adding the dry ginger powder and cardamom powder, but I would highly recommend using them. These spices cut through the intense sweetness of the Chakka Varatti and make it taste very flavourful. Adjust the quantities of these spices as per personal taste preferences.

8. When refrigerated and used with a clean, dry spoon, the Chakka Varatti stays well for 2-3 months.

9. Do not use any water while grinding the jackfruit. The puree will not be completely smooth – some bits and pieces will remain – and that is fine. In fact, these little pieces will add texture to the Chakka Varatti.

10. There’s no need to get the jaggery and water mixture to a syrup consistency. Just cook if till it is slightly sticky and thicker – 4-5 minutes of rolling boil is good enough.

Did you like this recipe? Do tell me in your comments!

Mapillai Samba Adai|Red Rice Adai

Mapillai Samba Adai refers to a high-protein recipe made using a heirloom variety of rice from Tamilnadu. Today, we are going to check out how to go about making this dish.

Delicious Mapillai Samba Adai, served with jaggery powder

What is adai?

Adai‘ refers to a sort of savoury pancake, a traditional breakfast dish from the state of Tamilnadu. Made using rice and mixed lentils, it is very nutritious.

Typically, we make adai using idli rice, with onions and/or moringa leaves (‘murunga keerai‘ in Tamil) added in. Here is how we make Murunga Keerai Adai at home.

Sometimes, we swap the rice in the adai for millets. Here is how we make Bajra Adai, made using pearl millet.

In the recipe I am about to share today, the idli rice has been swapped with a red rice variety called ‘Mapillai Samba‘.

A closer look at Mapillai Samba rice

Did you know that there is an Indian variety of rice that is literally called ‘Bridegroom Rice’? Yes, that’s Mapillai Samba rice for you.

Mapillai Samba is an indigenous red rice variety from Tamilnadu. This rice is believed to be highly nutritious, and has a number of health benefits. It is rich in iron, magnesium, zinc and Vitamin B6, and helps in improving strength and in warding off anaemia. The high fibre content in this rice strengthens the gut and keeps gastrointestinal issues at bay. It also helps in keeping diabetes and cholesterol under control, improving immunity and slowing down the ageing process.

Mapillai Samba rice

Legend has it that mothers-in-law fed this rice to their sons-in-law (‘mapillai‘ in Tamil) to – erm! – improve their child-bearing capabilities. As per another legend, this rice was offered to young men who were required to lift heavy stones so as to prove their physical powers in order to be considered fit for marriage in the olden days’ societal structure. Now you get home this rice got its name?

Mapillai Samba is a tough variety of rice and needs a good amount of soaking for it to cook thoroughly. It is quite versatile, and can be consumed in many ways. This rice can be cooked and eaten with rasam or sambar, or can be stir-fried with coconut. It can be used in preparing tiffin items like idli, dosa and adai or used in kanji. This rice can be powdered and used to make snacks like murukku, puttu and idiyappam.

I haven’t seen Mapillai Samba rice commonly available in Bangalore, but it is easier to find in Chennai. I usually pick up my stock from the Pazhamudir Cholai in Nanganallur, one of my favourite foodie shopping destinations in Chennai that I wrote about here.

How to make Mapillai Samba Adai

Mapillai Samba Adai is an easy dish to prepare, and tastes absolutely delicious. If you are considering cutting down the amount of white rice in your diet, this recipe is something you should definitely check out.

Here is how to make Mapillai Samba Adai.

Ingredients (makes about 12):

1. 1/2 cup mappillai samba rice

2. 1/2 cup idli rice

3. 1/4 cup urad dal

4. 1/2 teaspoon methi seeds

5. 1/4 cup chana dal

6. 1/4 cup toor dal

7. 8-10 dry red chillies or as per taste

8. A 1-inch piece of ginger

9. 2 sprigs of fresh curry leaves

10. Salt to taste

11. Oil, as needed to make the adai


Top left: Step 4, Right top, centre and bottom: Step 5, Bottom left: Step 5 – that’s how the batter looks

1. Wash the mapillai samba and idli rice together under running water. Drain out the water, then add in enough fresh water to cover the rice completely. Soak for 8-10 hours or overnight.

2. Wash the urad dal thoroughly under running water, then drain. Add in the fenugreek seeds and enough fresh water to cover the dal completely. Soak for 8-10 hours or overnight.

3. Similarly, wash the toor dal and chana dal together, then drain out the water. Add enough fresh water to cover the dal fully. Soak for 8-10 hours or overnight.

4. When the soaking is done, drain out the water from all the ingredients and reserve it.

5. Take the soaked urad dal and fenugreek seeds as well as half of the soaked mapillai samba and idli rice in a large mixer jar. Peel the ginger, chop roughly, and add to the mixer jar. Add in the dry red chillies too, and a little of the reserved water. Grind to a smooth paste and transfer to a wide vessel.

Top left and centre: Step 6, Top right and bottom left: Steps 7 and 8, Bottom centre and right: Steps 9 and 10

6. Now, take the rest of the soaked mapillai samba and idli rice in the same mixer jar. Add in the soaked toor dal and chana dal. Add a little of the reserved water. Grind together to a coarse batter. Add this to the batter we ground earlier.

7. Chop the curry leaves finely. Add to the batter.

8. Add salt to taste to the batter too. Mix well, using your hands. The batter can be used to make adai at this stage, but we prefer letting it sour a bit before using. For this, cover the batter and set it aside for a few hours for it to get lightly sour.

9. To make the adai, place a thick dosa pan on high flame and let it get nice and hot. Then, turn the flame down to medium. Take a ladle of the batter and place it in the centre of the pan. Spread it out using the back of the ladle and drizzle some oil all around the circle.

10. Cook on medium flame for 3-4 minutes or till it gets done on the bottom and starts browning. Now, use a spatula to loosen the adai and flip over to the other side. Cook on the other side for 2-3 minutes or till done. The Mapillai Samba Adai is ready – transfer to a serving plate and serve hot, along with some jaggery or peanut-ginger chutney.

11. Prepare adai from the remaining batter in a similar manner. Serve hot.

Is this a gluten-free and vegan recipe?

Yes, totally! The above recipe is completely vegetarian and vegan, suited to those following a plant-based diet. It is gluten-free as well.

Tips & Tricks

1. I have used a mix of the very spicy Salem Gundu and the not-so-hot Bydagi dry red chillies here. You can use any variety you prefer. Adjust the quantity as per personal taste preferences.

2. Red rice can be used in place of the mapillai samba rice I have used here. The mapillai samba is available in several departmental stores across Tamilnadu.

3. For best results, the batter should be slightly coarse. The adai turns out tastier when the batter is not completely smooth.

4. If the batter is too thick, mix in a little water before making the adai.

5. Finely chopped onion, cabbage, spinach, fenugreek leaves or moringa leaves can be added to the adai batter. A few cloves of garlic can be added to the batter too. That is purely optional.

6. This batter does not need to be fermented. It can be used to make adai just after it is ground. However, we prefer to keep it aside for a few hours for the batter to get a little sour before use – the adai taste better that way.

7. If you are not planning on making the adai later, store the batter in the refrigerator after it sounds. Use as needed.

8. The batter is best used within 2-3 days of grinding.

9. Adai made using only mapillai samba rice does not turn out very well, hence we mix it with idli rice. Idli rice refers to a variety of rice with fat grains, typically used to make idlis. It is commonly available in several departmental stores across Bangalore. Check out my Thatte Idli post to see what idli rice looks like exactly.

Did you like this recipe? Do tell me, in your comments!

Gojju Podi| Gojjina Pudi

Gojju‘ (aka ‘gotsu‘) is an integral part of South Indian cuisine, especially in Tamilnadu, Karnataka and Andhra Pradesh. I would describe it as a sort of relish, an intensely flavourful gravy that makes for a great side dish to rotis, dosa, pongal, idlis, upma and the likes. Do check out the recipes for a unique Strawberry Gojju and a rustic Sutta Kathrikkai Gojju made with fire-roasted eggplant.

The Tamilnadu gojju varieties (at least the ones that we make at home) are simple, often flavoured with sambar or rasam powder. In Karnataka, however, gojju is more full-bodied and elaborate, requiring the use of a special spice mix. This spice mix (called ‘gojju podi‘ or ‘gojjina pudi‘) is exactly what we are going to talk about in today’s post. I am going to share our family recipe for Karnataka-style Gojjina Pudi today, courtesy of my aunt. In another blog post, soon, I will tell you how to go about using this spice mix to make gojju.

Karnataka-style Gojjina Pudi

A closer look at Gojjina Pudi

Gojjina Pudi is made using ingredients like dry red chillies, dry coconut, black pepper, fenugreek seeds and coriander seeds. It is a handy thing to have around the kitchen – it can be used to make delicious gojju any time, any day. Vegetables like okra, capsicum, tomatoes, onions and bitter gourd can be used in a gojju, as can fruits like grapes, pineapple and mangoes.

The Gojjina Pudi adds a flavour punch to gojju, while also lending it body. The coarsely ground pudi adds texture to the gojju, too.

This pudi can also be used to make Gojju Avalakki, the recipe for which I had shared some time ago.

The Shhh Cooking Secretly Challenge

I am sharing this recipe in association with the Shhh Cooking Secretly Challenge.

The Shhh Cooking Secretly Challenge is run by a group of passionate food bloggers, who share recipes based on a pre-determined theme every month. The group members are divided into pairs, and each pair exchanges two ingredients secretly, unknown to the rest of the group. These two ingredients are then used by each pair to create a recipe that fits into the theme of the month. The rest of the group members try to guess the secret ingredients that have gone into each dish – it’s a super fun game! 🙂

For the month of April 2022, Jayashree of Evergreen Dishes suggested the theme ‘spice mixes’. She prepared this fragrant and flavourful Pav Bhaji Masala for the theme.

I was partnered with Preeti of Cakes And Curries for the month. She suggested I make a spice mix using the ingredients ‘sesame seeds’ and ‘asafoetida’, and I decided to share this Gojjina Pudi recipe. Preeti made this beautiful Puliodharai Podi using the two secret ingredients I suggested – ‘pepper’ and ‘turmeric’.

Gojju Podi| Gojjina Pudi recipe

Here’s how to make the pudi.

Ingredients (yields about 1-1/4 cup):

1. 1/2 cup chana dal

2. 1/4 cup urad dal

3. 3/4 cup coriander seeds

4. 12-14 Bydagi dry red chillies

5. 12-14 Salem Gundu dry red chillies

6. 1 teaspoon black pepper

7. 1 teaspoon fenugreek seeds

8. 1-1/2 tablespoons cumin seeds

9. 2 tablespoons sesame seeds

10. 1/2 cup dry grated coconut

11. 1 teaspoon turmeric powder

12. 1 teaspoon asafoetida powder


Top left and right: Steps 1 and 2, Below top right: Step 3, Bottom right and left: Step 4

1. Heat a heavy-bottomed pan on high flame. Add in the chana dal and reduce the flame down to medium. Dry roast the dal for a minute.

2. Add in the urad dal. Continue to dry roast on medium flame for 2 minutes.

3. Add in the Bydagi and Salem Gundu dry red chillies. Roast on medium flame for a minute more. By this time, the lentils would have started turning brown – take care to ensure that they do not burn.

4. Add in the coriander seeds, fenugreek seeds, black pepper and cumin seeds. Roast on medium flame for 3-4 minutes or till the lentils brown nicely and the dry chillies crisp up. Again, ensure that the ingredients do not burn.

Top left and right: Steps 5 and 6, Below top right and bottom right: Step 7, Bottom left: The Gojjina Pudi, ready to be bottled

5. At this stage, reduce the heat a bit more and add in the sesame seeds. Allow them to sputter.

6. Now, add in the dry grated coconut. Continue to keep the heat at low-medium. Roast for about a minute or till the coconut turns slightly brown. At this stage, transfer all the roasted ingredients to a plate and allow them to cool down completely.

7. When all the roasted ingredients have fully cooled down, transfer them to a mixer jar. Add in the asafoetida and turmeric powder. Grind together to a coarse powder. Your Gojju Podi is ready. Allow it to cool down fully, then transfer to a clean, dry, air-tight bottle. Store at room temperature and use as needed.

Tips & Tricks

1. I have used a mix of the less spicy Bydagi and the hotter Salem Gundu dry red chillies. You can use any variety that you prefer. Adjust the quantity as per personal taste preferences.

2. Use dry grated coconut that is fresh and free of odour. I use the one by Right Recipe, which is available at MK Retail.

3. Using dry coconut (as opposed to fresh grated coconut) increases the shelf life of the Gojjina Pudi.

4. Make sure the ingredients do not burn while dry-roasting them.

5. This Gojjina Pudi stays well for at least a month when stored in a dry, air-tight bottle at room temperature. Refrigeration further increases its shelf life.

Did you like this recipe? Do tell me in your comments!