Peak Navarathri season. When everyone is posting left and
right the sundal receipes, I wanted to share something which is forgotten over the
period of time. Meesa podi. Meesa means mustache. This powder, when u eat from your hand, will
stick on ur upper lip and luk like mustache. Hence it gets the name.
Meesa podi is usually made during navarathri when some last evening
guests arrive when sundal is over. Or if you forget to soak for sundal. Believe
me, Kids will love this.
In kalayamputhur, my husband’s native, it is called as ‘Nenjadachan
podi’. Because when u eat more, you will choke.
Meesa podi is as simple that it has only 2 ingrediants.
Ingrediants :
·
Roasted Bengal gram - ½ cup
·
Sugar – 1.5 tbsp sugar
Method :
Finely Powder roasted Bengal gram and 1 tbsp of sugar in a
dry mixer. Add ½ tbsp. sugar after grinding as it will give good texture and
taste.
Put them in small packets and give to guests with vethala
pakku.