Description
Here’s one version of our family Idli podi recipe taken from my grandma’s diary. Basically this podi is made with Whole Black gram with skin on, but ran out of those in my pantry and had to go with split black gram.
Idli Podi / Gun Powder / Karam Podi / Poondy Milagai Podi / Thengai Podi / Dosai Milagai Podi / Spice Powder / Idli Powder / Kaara Podi / Garlic Milagai Podi
| Ingredients | |
|---|---|
| 2 tsp | Oil |
| 1¼ tsp | Salt (or to taste) |
| ½ tsp | Asafoetida powder |
| 10 nos | Curry leaves (fresh) |
| ½ cup | Coconut (grated) (dry dessicated preferred) |
| 6 clove | Garlic |
| 10 nos | Dry red chili |
| ½ cup | Split black gram (ullundu) |
| ¼ cup | Bengal gram (kadhala paruppu) |
Instructions
Heat 1 tsp oil in a kadai and toast the 1. dry red chilies, garlic and curry leaves, remove. In the same pan add these in the following order and toast 2. Bengal gram, toast until slightly golden and remove, 3. Add the second tsp of oil, toast Split black gram until golden and remove, 4. Now turn off the flame and toast the coconut (the heat in the pan should work) till slightly golden. Remove and cool all the ingredients, preferrably spreading over a newspaper. Grind all the ingredients except garlic (dry red chilies + bengal gram + split black gram + curry leaves + salt + asafoetida) to a fine powder. When done add garlic cloves and run on pulse, (2 to 3 times) just to pound and blend. Cool again spreading the powder over a newspaper and then store in air-tight jars. Serve this podi liberally drizzled with gingely oil as a side for steaming hot idlis.
Notes
Yields: 10 Tablespoons (approx)
Shelf life : 2 months (Becomes stale after that due to addition of coconut)
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