Aug 9, 2013

Idly Podi / Chutney Powder

This version of Idly Podi / Chutney Powder, is spicier, more aromatic. A best side for soft Idlies and dosais. A must have, in every South Indian homes for satisfying instant food.


Idli Podi' container is the first item I pick, whenever I prepare Idlies and Dosais. 'Idly' is a South Indian Dish and 'Podi' means powder. Like Idly batter, this chutney powder would also be stocked at almost every South Indian home.

Though it is already available in the stores, homemade is always the better choice. The ingredients can be adjusted to our taste. Adjusting each ingredients would give out different flavors, so the aroma differs in each kitchen. This podi is crowned as 'Bachelor's first choice' as its instant side for Idly/dosais and also a instant masala for veggies.

This is the basic recipe for the Chutney powder, adjust chilis according to the heat you can resist with. I have added curry leaves a little more, not only for its healthy facts but also for its color and aroma. Frying the ingredients in little oil is to remove the moisture content of these ingredients. Make sure its done properly, as it can be stored for many days.

Searching for other side dish recipes for South Indian breakfast menu? do check out this Poondu Chutney, Coriander Chutney.

Idly Podi / Chutney Powder

Prep time : 10 min
Cooking time : 5 min

1 Cup of Urad Dal / Uzhuntham paruppu
1/4 Cup of Sesame Seeds
5-6 Stalks of Curry Leaves
6-8 Cloves of Garlic
10 Red Chilies
1 tbsp(preferably solid version) of Asafoetida
1 tsp of Cooking Oil
Salt to taste

How to Make:
This recipe for podi is spicier and flavorful

Adjust chili, garlic, salt to your taste. This recipe for podi is spicier and flavorful.
fry the red chilies, sesame seeds and asafoetida

Add 1 tsp of oil to the pan, fry the red chilies, sesame seeds and asafoetida. The color of the fried chili determines the color of the podi. If the chilies fried till they turn dark brown, the podi would result in dark golden brown color. Remove the chilies and place them in a plate, allow it to the room temperature.

fry curry leaves and garlic in the medium flame

In the same remaining oil, fry curry leaves and garlic in the medium flame. Make sure it remove the moisture content of both the ingredients. Remove it and let it cool. In the same pan, add Urad dal and fry in the medium flame, till it evolves aroma and turns golden brown.

Grind them coarsely in the mixer

Bring down all the fried ingredients to room temperature. Grind them coarsely in the mixer. Have a spoonful of podi with little oil and serve them with Idly / Dosai.

You may also like other chutney recipes of, Instant Tomato Chutney.

Tips and Variations:
Add Bengal gram for a different flavor.
Substitute white sesame seeds with black sesame seeds for more authentic look.


  1. I have to make this instead of chutneys. Looks awesome

  2. This makes cooking authentic Indian food so much easier!

  3. always saves lot of time :) perfect dear..

  4. love idli podi, life saver for me...

  5. Flavorful chutney powder, love with idli.

  6. Nice clicks Suja, very handy podi and savior in kitchen ;)

  7. Highly flavourful podi,i cant survive without this chutney powder.

  8. very flavorful podi,love the aroma.


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