A versatile masala podi(Coarse Powder), that goes well with most of the South Indian breakfasts like dosa, idli & upma.

The podi is known in different names throughout south India, for example its called karam in Andhra Pradesh. This recipe is the traditional recipe used in the chettinad, the recipe varies within states, some of the recipes add coconut and jaggery.




The podi can also be used as a masala powder to accent your dishes further, for example I use it in onion oothapam or dosa, I just sprinkle some on top and it gives it a very nice flavor.




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Chettinad Idli Podi
Course: sidedish
Cuisine: South Indian
Author: TryCurry
Ingredients
  • 1/2 cup urad dal
  • 1/4 tsp hing
  • 1 tsp cumin seeds
  • 2 garlic pods
  • a pinch tamarind
  • 15 red chilies
  • Salt to taste
Instructions
  1. Saute the urad dal in 1 tbsp oil till it turns golden brown, then remove it from heat.
  2. In the same pan add hing, cumin, garlic and tamarind and saute for 2 minutes, now add another 1 tsp of oil and add the red chilies.
  3. Now cook the whole thing till the chilies turn light blackish, then remove it and grind the mixture to a powder.
  4. To the powder, add salt & the previously sauted urad dal and grind the whole thing till the mixture becomes a coarse powder or a consistency to your liking.
  5. Idli podi is now ready.




Step By Step Photo Instructions

  • Saute the urad dal in 1 tbsp oil till it turns golden brown, then remove it from heat.

 

  • In the same pan add hing, cumin, garlic and tamarind and saute for 2 minutes, now add another 1 tsp of oil and add the red chilies.

 

  • Now cook the whole thing till the chilies turn light blackish, then remove it and grind the mixture to a powder.

 

 

  • To the powder, add salt & the previously sauted urad dal and grind the whole thing till the mixture becomes a coarse powder or a consistency to your liking.

 

  • Idli podi is now ready.

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