Watermelon Seeds and Pumpkin Seeds Podi Recipe
Description
Watermelon Seeds and Pumpkin Seeds are a nutritious powerhouse, packed with protein and essential nutrients. Though they may be challenging to consume on their own, they make for a delightful addition to your diet when prepared in a flavorful podi. This South Indian side dish combines the earthy crunch of these seeds with the richness of urad dal and a medley of spices. Enjoy it as part of a wholesome meal at least twice a week for an added boost of health benefits. Initially, I made a podi using a variety of dals, but this version, made solely with seeds and urad dal, truly enhances the natural flavors.
Cuisine
South Indian
Course
Side Dish
Diet
High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Watermelon Seeds | 1/4 cup |
| Pumpkin Seeds | 1/4 cup |
| White Urad Dal (Split) | 1/3 cup |
| Dry Red Chillies | 10 (adjustable) |
| Curry Leaves | 1/2 cup |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Total Time:
35 minutes
Instructions
-
Prepare the Ingredients:
Begin by setting aside a large plate to place the roasted ingredients. This will help in transferring them easily after each step. -
Roast the Urad Dal:
In a heavy-bottomed pan, add the white urad dal (split) and dry roast it on medium heat. Stir constantly until it releases a pleasant, nutty aroma. Once roasted, transfer the dal to the plate and set it aside. -
Roast the Dry Red Chillies:
Next, place the dry red chillies into the same pan and roast them lightly until they become aromatic. Transfer them to the plate with the urad dal. -
Crisp the Curry Leaves:
Add the curry leaves to the pan and sauté them carefully. Watch closely, as they should become crispy but not burn. Once crispy, transfer them to the plate. -
Roast the Seeds:
Heat the pan again, and add the watermelon seeds, followed by the pumpkin seeds. Roast each type separately, ensuring they become lightly toasted without burning. As each set of seeds is roasted, transfer them to the plate. -
Add Salt and Asafoetida:
Once all the ingredients are roasted, sprinkle salt and add the asafoetida (hing) to the plate. Allow the mixture to cool for about 30 minutes. -
Grind into Powder:
After the ingredients have cooled down, transfer everything to a mixer or grinder. Grind to a coarse powder, ensuring that all ingredients are well combined but still retain their texture. -
Serve:
Your Watermelon Seeds and Pumpkin Seeds Podi is now ready! Serve it as a side dish with steamed rice, Keerai Sambar, and Cabbage Thoran for a wholesome weekday meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 60 kcal |
| Protein | 3 g |
| Carbohydrates | 8 g |
| Fat | 2 g |
| Fiber | 1.5 g |
| Sodium | 100 mg |
Tips & Variations:
- You can adjust the number of dry red chillies based on your preference for spice levels.
- For a smoother texture, grind the mixture a bit finer, but traditionally, a coarse grind works best for this podi.
- If you prefer a more intense flavor, feel free to add a few cumin seeds or mustard seeds during the roasting process.
This simple yet nutritious Watermelon Seeds and Pumpkin Seeds Podi is not just tasty but also loaded with essential nutrients, making it an excellent addition to your high-protein vegetarian meals. Enjoy this delightful South Indian dish and boost your everyday diet!
