No need of introduction for this aromatic and flavorful side dish, if one is from Tamilnadu. 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.
Yield / Serves
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1/2 Cup Chana dal / Kadalai parupu
1/2 Cup Urad dal
6 Dry red chillies ( adjust according to taste bud )
2 Tbsp Coriander seeds
2 Tsp Sesame seeds ( I have used white sesame in this recipe )
4 Springs of Curry leaves
4 Garlic pods, with skin
Salt to taste
Heat pan / kadai and add chana dal.
Dry roast it in a medium flame till the color of chana dal changes and aroma comes out.
Once roasted, remove from the flame and add urad dal to the same pan.
Repeat the process for the remaining ingredients except salt.
Cool all the roasted ingredients and grind it coarsely or fine powder by adding the required amount of salt.
Transfer the ground powder to a dry plate and cool it again for few minutes.
Store it in an air tight container.
To serve, take the required amount of Idly podi and mix it with gingelly oil or coconut oil. Serve with Idly and Dosa.
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