Idly Podi / Chutney Powder
This version of Idly Podi / Chutney Powder is spicier, more aromatic. The best side for soft Idlies and dosas. A must have, in every South Indian homes for satisfying instant food.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 40 servings
- 3/4 Cup Skinless black gram / urad dal
- 1/4 Cup Sesame Seeds
- 8 Curry Leaves
- 6-8 Cloves Garlic
- 10 Red Chilies
- 1 tbsp Asafoetida
- 1 tsp Cooking Oil
- 1 tsp Salt or as required
- 1/2 cup Split chickpea / Chana dal
Adjust chili, garlic, salt to your taste. This recipe for podi is spicier and flavorful.
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 on a plate, allow it to the room temperature.
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.
Bring down all the fried ingredients to room temperature. Grind them coarsely in the mixer. Have a spoonful of podi with the little oil and serve them with Idly / Dosai.
Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 59mg | Potassium: 43mg | Fiber: 1g | Vitamin A: 115IU | Vitamin C: 20.5mg | Calcium: 20mg | Iron: 0.7mg