I normally have 2-3 varieties of idly podi in my pantry. The regular tambrahm podi, and my innovation podi,with coriander seeds, little tamarind and chia/flax seeds are a must. Now with this BM i m discovering quite a varieties of podi, Andhra style Karam Podi, Nalla Karam podi and now this mysore style idly podi.
I followed the recipe from here. Do try and let me know how u like this spicy podi for idly/dosa.
Ingredients
1 cup Chana dal
1/4 cup urad dal
1/4 cup tuvar dal
1.5 cups grated fresh coconut
1/2 teaspoon Hing
3/4 cup dry red Chilly
small lime size cleaned tamarind
3 teaspoon grated jaggery
handful curry leaves
1/2 cup ground nuts (Optional)
1/4 cup white sesame seeds (optional)
1 tsp salt (or to taste)
Method
- Dry roast the chana dal, tuvar dal, peanuts and urad dal separately until golden brown. Remove it to a flat plate and let it cool. In the same pan, roast coconut, in a simmer flame until golden brown. Remove it to a flat plate, let it cool.
- Dry roast curry leaves until crisp. To the hot pan, add red chilies and white sesame seeds. Let all the ingredients cool completely.
- Take all the ingredients in a mixer, add tamarind and salt. Grind it to a fine or a little coarse powder. I prefer my podi to be little coarse.
- Serve it along with hot steaming idlies, with a generous drizzle of gingely oil. I served this with mallige idly.
Oh gosh fantastic man!..awesome one..too good..and I am loving the related post widget that shows all the podis..
What a treasure Priya..tell me what all should I bookmark..you making me crazy.
This is a very different and flavorful podi! I am bookmarking this to make a variation 🙂
That is one super flavorful podi Priya. Like Vaishali said my bookmarks are growing by leaps with your dishes 🙂
Flavorful podi and nice capture of podi rain. 🙂
we call this chutneypudi although we use fresh coriander leaves and dry copra !! nice series to kick start karnataka 🙂
wow superb..!
Wow…i wamt to try this variation…looks very nice