Idly Podi

Today I am posting an basic and essential podi of our kitchen. If this podi is available, there is no tension of making a chutney or any side dish for Idly, Dosa varieties. And also it can be used to make some varieties of dishes. I use this podi to make podi dosai/oothappam, mini idly fry, Muttai posi sadam, which is the left over recipe. Wheat podi dosai etc.  This is the basic Idly podi recipe, similarly by increasing and adding few more ingredients, you can make your own Podi varieties like, Ellu podi, kariveppilai podi, poondu podi, etc.

it is the simplest podi we make at home, I just wanted to have this in my space for my future references.I have made it to mild spicy, you can adjust the number of red chilies as per your taste buds

Now into the recipe:

Urad dal - 2 cups
Sesame seeds - 1 table spoon
Red Chilies - 10- 12
Garlic cloves - 2
Curry leaves - 2 sprigs
Perungayam / hing - 2 pinches
Oil- 1 tea spoon (optional)
salt - as per taste

Preparation:

1.In a pan, heat a tea spoon of oil and roast the urad dal until they are roasted well, nice aroma comes and the color changed to slight brown. (Even you can dry roast, oil is optional)
2. When they are turning into slight brown, add the Red chilies and roast until they are puffed and changing the color.

3.Transfer them to a plate and sprinkle the hing powder on the hot urad dal and mix with a spoon
4. In the same pan, dry roast, curry leaves, sesame seeds, and garlic desperately, and transfer them to the plate.
5. Garlic should be roasted until the skin peels of itself.
6. Let it cool down well, then in mixer grind all these by adding required salt.

Grind until you reach the required consistency. Let it cool down and store it in Jar and use.

Notes:
if you mixer cannot hold the entire quantity, grind it in batches and mix well.

sending this recipe to,

South Indian cooking hosted by Nandoos Kitchen and organized by Anu

Pari's 'Only' event hosted by Priya

dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy