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| Any ideas about phodni (tadka) | Views: 3626 |
| Feb 25, 2009 3:18 pm | | Any ideas about phodni (tadka) | # |
atul khot | | Hi all
One simple/quick maharashtrian dish is simple cooked tur dal - and put phodni on it and eat with jowar roti or chapati.
The phodni we make at home is to heat some oil - and once it is hot, add mohari seeds to it and a lot of garlic.
Garlic is the main thing here. Once the garlic becomes reddish/black - this happens very quick, remove it from flame and put it on the dal.
Any other variations you people know?
--- cheerio atulPrivate Reply to atul khot |
| Feb 25, 2009 7:58 pm | | re: Any ideas about phodni (tadka) | # |
Rajesh Tiwari | | What is Mohari?
RajPrivate Reply to Rajesh Tiwari |
| Feb 26, 2009 6:56 am | | re: re: Any ideas about phodni (tadka) | # |
atul khot | | Hi Rajesh
Sarson / mustard seeds
-- atulPrivate Reply to atul khot |
| Feb 26, 2009 7:13 am | | re: re: re: Any ideas about phodni (tadka) | # |
Anand K. R | | In south.... some variations used are
- Oil / Ghee
- Toor dal / urad dal
- Mustard seeds
- Sometimes methi seeds used
- Curry leaves
Typically these phodni / tadka are used for rasam / sambar or for that matter most of the south indian liquid preparationPrivate Reply to Anand K. R |
| Feb 26, 2009 9:04 pm | | re: re: re: re: Any ideas about phodni (tadka) | # |
Rajesh Tiwari | | Thank you Atul and Anand. One more question, do you put anything else in the daal while boiling? i.e. jeera powder, corriander power etc. We usually put salt and turmeric powder when boiling.
RajPrivate Reply to Rajesh Tiwari |
| Feb 27, 2009 3:36 pm | | re: re: re: re: re: Any ideas about phodni (tadka) | # |
Dr Anirudh Badade | | When I was small ... long time ago ... mother used to make phodni cha bhaat with some haldi to color.. Used to love it then. Not had it for ages. Enumerates another use of phodni. Private Reply to Dr Anirudh Badade |
| 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. Private Reply to Saritha Rao |
| Mar 01, 2009 2:07 pm | | re: Any ideas about phodni (tadka) | # |
Suman Tripathy | | 1). A standard North Indian ( rather punjabi ) tadka is -
Heat some pure ghee and add a tsp of jeera, when it splutters add finely chopped onions.Stir and saute on slow fire till it turns golden brown ( not blackish ). Then pour over your cooked moong-masur / black / whole masur dal. Goes well with chapatis. This tadka is to be poured on top of the cooked dal and the dal is not cooked again.
2). You can even add a pinch of hing powder or red chilli pwd to the above tadka, just before removing from fire, so that these powders dont burn and turn blackish.
3). Make usual moon-masoor dal. When cooked, add tamarind water and give a boil. Heat some mustard oil, add finely SLICED onion, ginger and garlic along with Panch-Puran masala ( jeera, ajwain, saunf, methi seeds and kalonji (onion) seeds ). Cook till fried and add to the dal. Give another boil to the dal and let it simmer for some more time. Goes well with plain boiled rice.
4). Heat some Dalda ( YES ! DALDA ! --- it gives a unique flavour to this dal ). Add methi seeds and broken red chilli pieces to it. When it changes colour, add a chopped tomato and maybe a pinch of salt - for the tomatoes to cook faster. Cook till tomatoes are soft and cooked. Then add to cooked Arhar ( tur ) dal. Let the dal simmer for some more time. This dal too goes well with rice.
5). Heat some oil, add lots of crushed garlic to it. When it changes colour, add a heaped tbsp of coriander pwd. Mix and remove from fire and add to cooked Whole masur dal. Infact in this dal before cooking you can add a cubed potato, tomato, green chilli, chopped dhania and pudina and salt and chilli pwd, no haldi. Cook and give this tadka. Goes well as an accompaniment with continental dishes.
Rest later -----
Private Reply to Suman Tripathy |
| Mar 02, 2009 10:12 am | | re: re: Any ideas about phodni (tadka) | # |
atul khot | | Thanks Suman for so many ideas ;-) The DALDA one is the first I would try out ;-)
--- cheerio atulPrivate Reply to atul khot |
| Mar 05, 2009 7:34 am | | re: re: re: Any ideas about phodni (tadka) | # |
Suman Tripathy | | Yes Atul, first time when i tried the Dalda one, i too was quite sceptical about using it. But beleive me, it really gave a different and nice flavour to the dal. Otherwise i mostly use only pure ghee for our tadkas to dal, except Sambhar, where oil is used. Private Reply to Suman Tripathy |
| Mar 05, 2009 4:02 pm | | re: re: re: re: Any ideas about phodni (tadka) | # |
Rajesh Tiwari | | Thank you Suman,will have to try each and every single one.
RajPrivate Reply to Rajesh Tiwari |
| Mar 05, 2009 4:30 pm | | re: re: re: re: re: Any ideas about phodni (tadka) | # |
Suman Tripathy | | Well Rajesh, all these are tried and tested ones.
In tadka for Sambhar, in oil along with the usual rai ( mustard seeds ) and curry patta, i also add a pinch of hing, lots of crushed garlic and a tsp of sambhar pwd too ( though in dal also the sambhar pwd is put ).
A South Indian family friend of ours uses pure ghee for giving tadka in Sambhar in which radish ( mooli ) is used. Infact they use only one type of veg in each sambhar - every sambhar preparation will have a different veg, not like what we do, put 3-4 varieties in one preparation.
Cube 2 potatoes and a large brinjal, add salt and haldi pwd and very little water and pressure cook for 5 mts. Take oil add a broken red cilli and little crushed garlic to it along with 2 tsps of the mixed panch-puran masala. Just before removing from fire add a tsp of red chilli pwd ( it smokes a lot ) and pour it over the cooked vegetables. Add a tbsp of roasted and crushed jeera pwd to it. Mix and cook for sometime, till the water is almost dried and it gets mish-mashed. Goes well with plain rice and dal combo. You can use a combo of other mixed veggies too. Private Reply to Suman Tripathy |
| Mar 05, 2009 4:46 pm | | re: re: re: re: re: re: Any ideas about phodni (tadka) | # |
Rajesh Tiwari | | Yummmmmmmmmm mouth watering recipies.
Thanx.
RajPrivate Reply to Rajesh Tiwari |
| Mar 16, 2009 3:52 pm | | re: re: re: re: re: re: re: Any ideas about phodni (tadka) | # |
Dr Anirudh Badade | | How will I ever get to taste all this yummy stuff described by Suman! Cnt cook for nuts-- though greatly appreciate good food. Private Reply to Dr Anirudh Badade |
| Mar 17, 2009 12:04 pm | | re: Any ideas about phodni (tadka) | # |
Suman Tripathy | | Ha.... ha.... Anirudh,
Dont worry, these are very simple and basic ones and easy to do so. If you are unable to do, i am sure your wife will be able to do it. Otherwise, whenever you are this end of town then you are most welcome home and you can skip your 'Tetusma' and 'Basillico' visit.
Well its been a long time..... we can have a pot luck party or a Sigfood meet.
Private Reply to Suman Tripathy |
| Mar 17, 2009 12:14 pm | | re: re: Any ideas about phodni (tadka) | # |
Chandrashekhar | | We should have one in Pune Private Reply to Chandrashekhar |
| Mar 17, 2009 5:24 pm | | re: re: re: Any ideas about phodni (tadka) | # |
Suman Tripathy | | Yes ! and in Bombay too ......
This weekend B'bay and next weekend Pune.Private Reply to Suman Tripathy |
| Mar 25, 2009 12:07 pm | | re: re: re: re: Any ideas about phodni (tadka) | # |
Been There and Done That .........MY WAY | | I'm sure to attend the Pune one :)
CNB - Plan onen at your MehalPrivate Reply to Been There and Done That .........MY WAY |
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