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Southindian staple food is idli, we make idli’s most time of the week. Hubby loves idli’s and dosas. When we don’t have time to make any sidedish, the first thing which i go for is my mother’s idli podi. It is spicy full of flavour, i love it all time. There is nothing better than this. I love this version of idli podi, but there are so many way of making it. I will post those soon.
Preparation Time : 25 mins
Blending Time : 5 to 10 mins
Makes : 2 1/2 to 3 cups of Idli Podi
Ingredients:
Urad Dal / Ulundu Paruppu – 1 cup
Toor Dal / Tuvaram Paruppu – 1/3 cup
Dry Red Chilli -8 (I used 4 kashmiri chilli & 4 regular spicy chilli)
Garlic – 6
Curry leaves a handful
Asafoetida / Hing / Kaya Podi – 1 tsp
Salt to taste
Oil – 1/2 tsp + 1/2 tsp
Method:
Heat a heavy bottom pan. Add in dry red chilli and start roasting till they turn golden. It will take around 5 mins. Remove them to a plate to cool down.
Take curry leaves in the same pan and roast them for 2 mins, till they turn dry. Remove them to the same plate to cool down.
Heat 1/2 tsp of oil in the same pan. Add in urad dal and roast them for 5 to 7 mins till they turn golden.Remove them to the same plate to cool down.
Heat 1/2 tsp oil again in the same pan. Add in toor dal and roast them for 5 to 7 mins till they turn golden. Remove them to the same plate to cool down.
Allow all the roasted spices and dals to cool down.
In a good blender. Add in roasted dry red chilli, roasted curry leaves, garlic, asafoetida. Give this a good blend so the chillies get powdered.
Now add in the dals along with some salt to taste. Blend them again till they get fine powder.
Let them cool a little. Store this in a dry air tight container for several weeks.
Notes:
1)I doubled the batch of this podi.
2)Store this in a dry air tight container.
3)Use clean dry spoons only.
4)Addition of chillies, curry leaves and garlic depends to your taste.
Pictorial:
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| You will need urad dal, toor dal, dry red chilli, curry leaves, garlic, asafoetida and salt |
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| start by roasting dry red chillies |
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| when they turn golden, remove them to a plate |
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| Now give curry leaves a quick stir till they turn dry |
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| remove them to a plate |
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| heat few drops oil oil in the same pan.. |
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| add your urad dal in.. |
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| roast this till they turn golden |
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| remove them to a plate |
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| heat few more drops of oil |
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| add in toor dal… |
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| roast this again till golden |
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| remove to a plate |
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| Allow all these stuff to cool completely.. |
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| take a mixer |
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| add in the garlic, roasted chilli and curry leaves |
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| sprinkle some asafoetida and blend them well. |
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| now add in the roasted dals, i added few more curry leaves too.. |
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| add in salt |
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| and make into a fine powder |
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| Store them in a sir tight container.. |
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aromatic and flavourful podi!!! lovely pics!!
Mom's recipes always rocks, lovely podi.
Nice color of podi. I love the addition of garlic and curry leaves.
Spill the Spices
i have two questions ..
1- do you wash the dals or use it just like that from the packet ??
2- does addition of garlic makes the powder wet and would not it get spoilt if kept at room temperature ?
3 – how long can this powder be used , without getting spoilt
thanks
@Anonymous
1)No we dont wash the dals, it is just sorted for stones or any yucky stuff and then used.
2)No adding garlic doesn't make the podi wet. and it wont get spoiled.
3)It can be use for upto a month. If you are going to use more than that, just put the podi in fridge.
The podi looks very flavouful Aarthi.
does the garlic need to be roasted?
@AnonymousYou dont need to roast garlic..
Could u post how to make sambar podi
Madam,
Up till now we were using MTR Idali Chatani Powder.Thanks
Shrikant tillu
idly podi looks wonderful
Lovely idli powder,can have with idlis and dosas too,love it.
http://www.soundaryasbeautyworld.com.
Hey Aarthi….
This s Shalini
I made this using ur recepie… It tastes very good with Idli & Dosa …
Also nowadays I am seeing u in TV shows…. Keep Going…
Very pround to say that we were sitting next to each other in the initial days of Yummy tummy(Hope u remember)…
@shalini selviHai Shalini..How can i forget u da..Just call me some day..
Hi arthi, Can we add channa dal to this podi
@AnonymousIf you want you can add chana dal..
Hi. How to use the podi. Dry or made into a gravy..
@AnonymousTake a tblspn of podi and mix it with some oil, sesame oil is prefered. Have it with idli or dosa.
Tried making it today.. Turned out to be very tasty 🙂
Thanks for sharing!
Thanks for the recipe.
Nice recipe thank you…
I tries tis yesterday. it came out very well. thank you
i tries this yesterday,. it came out very aromatic. I likes very much, thank you.
Thanks for ur wonderful recipe . I got a small doubt. Wt will happen if I mix the podi with gingelly oil in a glass container, refrigerate n keep it for long. Heat it before use n consume . Can it be used like this. Can I mix it n take along while going on along tour. Is it right to use to mix n keep for long. Any side effects. Kindly advise
@Anonymousyes u can do like that as well..u dont have to heat it..u can put it at room temp for 4 to 5 days..
Can we use this podi with ghee as well?
@Pratibhayes ofcourse u can use ghee, taste delicious with ghee..U can use coconut oil
Which dal is best and makes it tasty…thur
dal or Channa dal…in some other recipes I noticed that they used Channa dal and some used boiled rice too
we always use toor dal and urad dal