Podi Idli - popular chutney powder for Idli

Since the outbreak of Corona Virus all over the world, there has been various rounds of messages on social media, everyone is taking about it, funny videos being posted and I feel we are spreading negativity by doing all this… It’s true that we need to take this virus seriously and it’s capable of causing severe illness leading to death… I also agree there are some good messages that are circulated which helps one to take precautionary measures during this crisis!   

In times of constant negative thoughts, to keep a positive attitude you need an antidote to march ahead with determination and hope… So let’s spread positivity and hope our world is free from this Virus soon… Together we can achieve this as our positive thought can definitely work like a miracle!!!

A big salute to all the medical staff and doctors who have risked their lives to take care of the patients all over the world… May god bless them with good health!

I recently was going through a Vlog and came across a dish that was served in a Bengaluru roadside restaurant named Salem Idli which was served with Podi Idli and cut onions…. I made the Idli and served it with Podi Idli along with Gingelly oil and the combination was super yummy… my daughter who does not eat Idli at all finished the Idli without uttering a word…

Today I am sharing the recipe of Podi Idli (dry Chutney powder) which can be stored for days and eaten with Idli, Dosa etc.    The task while making this recipe is your patience as you require to dry roast all the ingredients separately and then grind them to a fine powder…. So don’t lose patience and do give this recipe a try and do not forget to email me your comments!

Ingredients:

Urad Dal – ½ cup

Chana Dal – ¼ cup

White Sesame Seeds (Til) – 1/4^th Cup

Red Chillies (Mix Kashmiri red chillies and the spicy version of chillies)– 10 to 15 (adjust according to your taste)

Asafetodia (Hing powder) – 1 tsp

Raw Rice – 2 tbsp

Pepper – 5 to 10 corns

Curry leaves – 2 to 3 strigs

Salt to taste

Gingelly oil / coconut oil to serve

Method:

First of all heat a Kadai and low the flame.  Roast each ingredient separately till they change their colour and you will have good aroma of each ingredient in your home.  Do not roast the Hing powder.  Transfer all the roasted ingredients onto a plate and allow this to cool.  When you roast the ingredients, you need to ensure that you do not burn them.

Once the ingredients cool down, transfer them to a mixer jar, add the salt and hing powder and grind to a fine powder.  You can store them in airtight container and mix it with Gingelly oil / coconut oil to serve with your favourite dishes.  I made Thate Idli and served this with Idli podi.  

Stay@ Home, Stay Safe!!