Watermelon Seeds and Pumpkin Seeds Podi Recipe
In the vibrant world of South Indian cuisine, where flavors dance in harmony, the Watermelon Seeds and Pumpkin Seeds Podi stands out as a nutritious and delightful addition to your meals. This podi, or spice mix, harnesses the earthy flavors of seeds combined with the aromatic touch of spices and lentils, making it a high-protein vegetarian side dish that pairs beautifully with steamed rice and lentil-based dishes. Here’s how to create this exquisite podi, which is not only easy to make but also packed with nutrition and flavor.
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 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 100 kcal |
| Protein | 5 g |
| Carbohydrates | 10 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sodium | Variable (depends on added salt) |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 servings |
Instructions
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Prepare the Workspace: Begin by clearing a large plate or tray for transferring the roasted ingredients as you prepare them.
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Roast the Urad Dal: In a heavy-bottomed pan, add the white urad dal and toast it over medium heat. Keep stirring until the dal turns a golden brown and emits a nutty aroma, which usually takes about 5-7 minutes. Once roasted, turn off the heat and carefully transfer the urad dal to the prepared plate, spreading it out to cool.
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Toast the Dry Chillies: In the same pan, add the dry red chillies. Roast them until they are fragrant but not burnt, approximately 2-3 minutes. Transfer them to the plate alongside the urad dal.
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Crisp the Curry Leaves: Add the curry leaves to the pan. Stir them frequently and keep a close eye to ensure they become crispy without browning, which should take about 2-3 minutes. Once crisp, remove them from the pan and add them to the plate.
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Roast the Seeds: With the pan still warm (but turned off), add the watermelon seeds and pumpkin seeds. Roast them individually, allowing each batch to become slightly toasted and aromatic, which will take about 1-2 minutes per batch. Once done, transfer the seeds to the plate.
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Combine and Cool: After roasting all the ingredients, sprinkle salt and asafoetida over them on the plate. Allow the mixture to cool completely for about 30 minutes.
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Grind the Mixture: Once cooled, transfer the entire mixture to a dry spice grinder or blender. Pulse it to achieve a coarse powder texture, being careful not to over-grind, which can lead to a pasty consistency.
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Serve and Enjoy: Your Watermelon Seeds and Pumpkin Seeds Podi is now ready to be served! This delightful podi pairs exceptionally well with steamed rice, Keerai Sambar, and Cabbage Thoran for a wholesome weekday meal that is both nourishing and satisfying.
Serving Suggestions
This podi can be used in various ways beyond just being a side dish. Sprinkle it over idlis, dosas, or even mix it with yogurt for a quick and nutritious dip. The versatility of this podi allows it to enhance a range of dishes, making it a fantastic addition to your culinary repertoire.
This Watermelon Seeds and Pumpkin Seeds Podi not only offers a punch of flavors but also a wealth of nutrients, making it an excellent choice for health-conscious individuals seeking to elevate their meals. Enjoy the journey of flavors and textures that this unique recipe brings to your table!
