Name: Idly Podi / Gun Powder
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1/2 Cup Chana dal / Kadalai parupu; 1/2 Cup Urad dal; 6 Dry red chillies (adjust according to taste bud); 2 tablespoon Coriander seeds; 2 teaspoon Sesame seeds (I have used white sesame in this recipe); 4 Springs of Curry leaves; 4 Garlic pods (with skin); Salt

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Recipes

No need of introduction for this aromatic and flavorful side dish, if one is from Tamil Nadu. No chutney or sambhar is required when Idly podi is there to serve with Idly or Dosa. Though this dish is famous in Tamilnadu, there are lots of variations available.

Today, I am sharing my mom's one variety of Idly podi using garlic and curry leaves. Will post the remaining varieties soon. Sometimes, my mom includes rice to balance the spiciness. If this podi is given for kids, dry roast 1 - 2 tbsp rice till it turns crispy and add it along with other ingredients while grinding.

Prep Time 5

Cook Time 30

Total Time 35

Served AsBreakfast

CuisineSouth Indian

Recipe Taste Spicy

Servings

Ingredients

▢ 1/2 Cup Chana dal / Kadalai parupu
▢ 1/2 Cup Urad dal
▢ 6 Dry red chillies adjust according to taste bud
▢ 2 tablespoon Coriander seeds
▢ 2 teaspoon Sesame seeds I have used white sesame in this recipe
▢ 4 Springs of Curry leaves
▢ 4 Garlic pods with skin
▢ Salt

Instructions

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Heat pan / kadai and add chana dal.
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Dry roast it in a medium flame till the color of chana dal changes and aroma comes out.
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Once roasted, remove from the flame and add urad dal to the same pan.
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Repeat the process for the remaining ingredients except salt.
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Cool all the roasted ingredients and grind it coarsely or fine powder by adding the required amount of salt.
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Transfer the ground powder to a dry plate and cool it again for few minutes.
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Store it in an air tight container.
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To serve, take the required amount of Idly podi and mix it with gingelly oil or coconut oil. Serve with Idly and Dosa.