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Aavaarampoo podi and Fried Eggplants

A twist on the classic idli podi or molagai podi that accompanies idlis-and-dosas in most South Indian homes--this powder has aavaaram or Tanner's cassia flowers added in, for their nutritive value. The podi can be eaten with dosas and idlis, hot rice, or can be used to spice fried vegetables--in this case eggplants. It would be great on Hasselback potatoes, too!
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Ingredients
  

For the molagai podi

  • 1 part dry red chillies [50g]
  • 4 parts urad dal [200g]
  • 4 parts brown or black sesame [do not use white] [200g]
  • 1 piece katti perungayam or hing [substitute ½ teaspoon powdered hing]
  • 1 part dry aavaaram flowers or the equivalent in powder [50g]
  • 2 teaspoons sesame oil
  • Salt to taste
  • Sugar or jaggery [optional]

For the eggplant

  • 2 large eggplants/ 10-12 small eggplants/ 6-8 long eggplants [see note]
  • Oil to deep fry
  • Salt to taste

Instructions
 

For the molagai podi

  • Dry roast the urad dal until golden brown. Transfer to a plate and allow to cool.
  • Repeat this process with the sesame seeds.
  • Then add the oil to the pan and add the red chillies.
  • Break the perungayam/hing with a heavy pestle and add the pieces to the roasting chillies. Roast until the hing is fragrant and the chillies are browning slightly. Transfer to the awaiting plate and allow to cool. [If you’re using perungaya podi, add it at the end of grinding, now in this step]
  • Add the aavaaram flowers (if using the dry ones) to the same roasting pan but do not turn on the flame. The residual heat is sufficient. Toss for a minute and then transfer to the plate.
  • Transfer the molagai podi ingredients to the jar of a blender in this order, pulsing several times before adding the next ingredient: red chillies and perungayam first, then aavaaram, urad dal, and finally sesame seeds. The red chillies+aavaaram and hing should become a fine powder, but the dal and sesame should remain somewhat coarse. Hence the staggered addition.
  • Add salt to taste and a little sugar or jaggery if you want a bit of sweetness.
  • Bottle and store. The podi keeps well at room temperature for about 2 months. But to keep and use over a longer period, it’s a good idea to refrigerate or even freeze. You can use directly from friedge/freezer if need be.

To make the eggplant poriyal

  • Cut the eggplants into thinnish 2” long strips. Try to keep the pieces uniform so they fry evenly and at the same pace.
  • Heat oil in a deep frying pan and wait until it is nearly smoking. Add about half the eggplant pieces and fry on high heat until they’re browning. Remove with a slotted spoon and spread on paper towels to absorb excess oil.
  • Repeat with the remaining eggplant pieces.
  • Toss the fried eggplant in a bowl with 4-5 tablespoons of the aavaarampoo molagai podi. Adjust salt.
  • Serve warm.

Notes

Choose eggplants that are less “watery” and more firm in texture, as those will fry faster and absorb less oil. For that, the small eggplants work best (the larger and longer types tend to be a lot more moisture-rich and “juicy”).