Reminiscing on Kalathu Podi (Parippu Podi)

As children growing up as part of large families in south Indian villages, we used to end up doing a lot of chores around the house that included grinding cotton seed (paruthi kotta) for the cows, churning curds to get butter and butter milk, grinding idli/dosa batter, grating coconut, etc. We used simple tools and gadgets and a lot of physical effort to get these work done and there was absolutely no need to do any other type of exercise to maintain one's health.

The set of images attached takes me down the memory lane and fills me with nostalgia for a period that is gone forever.

We would use the Chakki (Ezhunthiram) for grinding the roasted pulses to make yummy and protein rich Kalathu Podi.

Kalathu Podi aka Parippu Podi Recipe:

Ingredients:
Horse Gram (Muthira/Kollu) - 1
Tuar Dal - 1/4
Masoor Dal - 1/4
Moong Dal - 1/2 or just 1/4
Tuar Dal - 1/8
Chana Dal - 1/8
Pepper - One table spoon for 1 cup of horse gram
Salt to taste
Hing (asafoetida) for flavor

Process:
Make sure the ingredients are clean and have no small stone pieces/sand. Roast each one INDIVIDUALLY without burning them. (Add the hing to the horse gram when it gets roasted and take care not to burn it.) Mix everything and let it cool. Put in a blender and blend it to a fine powder. Store in airtight container after the mix cools down. Take care not to add too much salt.

Use:
Enjoy it with hot rice and ghee or sesame oil (nallenna).
(Photo credits - various Internet/google search)

- originally posted in my Facebook page.

Ammikkallu and Kozhavi

Ezhunthiram

Matthu

Ural and Ulakka

Aattukallu

Aruvamana

Chirava