Sakkiram Podichinti / Powdered Murukku with Sugar and Coconut

I am fooling you guys on a Monday. This is not a recipe. This is not even normal, I think.

Flashback: my brother does weird things with his evening snacks. When the rest of dunk biscuits in tea, he would put two spoons of peanuts mixture in his tea (that's right, inside his tea) and then drink it up, finally using a spoon to scoop out the sodden mixture bits. As grossed out as I used to be with that, sakkiram podichinti is a brilliant concoction of his.

These are usually round when whole but a lot of them break during transit

Sakkiram is reddiar murukku. Its made primarily with rice flour and is hand-made through and through. The spiralling design is done by hand and no mould or press can give you that shape. I will post the recipe and how its made soon, but today, here's my brother's whacky snack idea.



Throw 4 murukku broken into pieces, 1 tbsp grated coconut and 2-3tsp sugar in a mixer bowl.



Powder it until you get a mixture like so.



Scrape out the sides - the stuff sticking to the side is the best - and transfer to a bowl.

Eat with hot tea or coffee as a snack. If you add more coconut, you can probably make these into balls. We have never bothered!

Update: I called up the brother now to ask how he came up with this idea and he says, our great grandmother used to make this for our grandfather (her son in law, btw) since he lost all his teeth at a pretty young age and never got false teeth. Of course, she never used a Sumeet mixie for it but relied on a pestle and mortar to coarsely grind the murukku as an evening snack for her son in law, but that's where the idea originated from!

Egg Lentil Omelettes in Gravy / Guddu Thattu Posinti Recipe

I don't know how to name this recipe actually. Its my grandmom's recipe and I am not sure if anyone has eaten this or a variation of this. We call it Guddu Thattu Posinti and its very infrequently made, making it an extra treat. I had a craving for it one day so called up amma, got the recipe and made it immediately.

Note: this is a slightly time consuming recipe to make but totally worth the effort. 

Egg Lentil Omelettes in Gravy / Guddu Thattu Posinti Recipe
Serves 4

What I Used:

For the omelettes:

3 eggs
A pinch of salt

To grind to paste:
1/4 cup toor dal, soaked for atleast 2 hours
2-3  green chillies
1" piece of ginger
5-6 shallots / pearl onions


For the gravy:

1 cup tamarind juice (a lime-sized ball of tamarind soaked in water and juice extracted)
Salt to taste

To roast and grind:
1/4 cup grated coconut
1 tbsp channa dal / kadala paruppu
1 tbsp coriander powder / malli podi
1 tsp red chilli powder
A pinch of turmeric powder
1 tsp oil

For tempering:
1/2 tsp mustard seeds / kaduku
6 shallots / pearl onions, sliced thin
A pinch of hing / asafoetida
A few curry leaves
2 red chillies, torn into halves
2 tsp oil

How I Made It:

Let's do the gravy first.

1. Roast and grind all the ingredients under that list. In a pan, add this ground masala along with the tamarind juice and salt. Bring to boil and let it simmer for 5 mins. The gravy shouldnt get too watery nor too thick, the consistency should be thicker than rasam but thinner than kozhambu.

2. Heat oil for tempering and add all the ingredients. When the mustard seeds pop and the shallots turn golden, add to the gravy and set aside.

Now for the omelettes.

3. Grind the ingredients under list for omelettes.

4. Break the eggs into a bowl.

5. Add the ground lentil paste.

6. Beat well for a minute with salt.

7. Make into small omelettes by pouring 2 tbsp of the egg mixture at a time onto a lightly oiled pan.

8. Cook closed to maintain softness.

9. Flip over when one side is browned.

10. You should get about 5-6 omelettes with this quantity of ingredients.

11. Phew, ok last step. Dunk in the omelettes in the prepared gravy and serve after an hour or two with steamed rice.