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Sigfood - The Fine Wining & Dining Network

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Any ideas about phodni (tadka)

Feb 28, 2009 4:05 am

re: Any ideas about phodni (tadka)

Saritha Rao

We're Maharashtrians from South India. My mum makes the phodni with mustard seeds and a dash of asafoetida powder. This is essentially kept on the dining table. We use it to add some pliability (and to tone down the spiciness) to rice mixed with pickle (I know, very sinful) - usually Andhra mango avakkai pickle - or with lentil powder. Both the pickle and the powder are andhra preparations. We sometimes use it for the chilli powder (milakaipodi) that is served with idli and dosa.

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