Idli Dosai Podi/Poondu Karuveppilai Podi/Spice Chutney Powder with Garlic and Curry leaves

Poondu Karuveppilai Podi/Spice Chutney Powder

 

This is my Mother’s special recipe; it’s very popular among her friends and relatives.

My Mother-in-law also does similar podi, but ingredients slightly differ, I combined the best of both and came out with this particular recipe, which has become our family’s favorite now.

 

Ulundu/Black gram/Urad dhal!

 

Curry leaves!

 

Vara Milagai/Dry red Chilly!

 

Ingredients:

Ulundu/Black gram/Urad dhal – 1 Cup

Vellai Ellu/White Sesame seeds – ½ Cup

Vara Milagai/Dry red Chilly– 1 and ½ Cups (if you want it less spicy, make it 1 Cup)

Garlic Cloves – 20 to 25

Curry leaves – ½ Cup

Perungayam/Asafetida - 1 tsp.

Salt – to taste

Gingelly Oil – 1 tbsp.

 

Roasted well!

 

Golden brown..

 

 

Ready to grind..

 

 

 

 

 

Method:

Dry roast Ulundu/Black gram and Vellai ellu/Sesame seeds, separately until golden brown, it will emanate a wonderful flavor as it get roasted.

Pour 1 teaspoon of oil in a pan and sauté the garlic cloves until golden brown.  Now, pour another teaspoon of oil and sauté the dry red chillies for few seconds, until it turns warm, not more than that, unless it will burn.

Dry roast the curry leaves until it becomes crispy.

Dry roast Perungayam/Asafetida and salt. Let all the ingredients cool for at least 20 to 30 minutes.

Now grind all the ingredients together in a mixer/blender.  Avoid grinding too much; the texture should be slightly coarse.

Spread it in a large plate and pour the gingelly oil and mix well.  Let it rest for a while, before you store it in an air-tight container.

Poondu/Karuveppilai Podi/ Spice Chutney Powder with Garlic and Curry leaves is a perfect combination for Idli/Dosa. Always serve with Gingelly Oil or Melted Ghee!

 

 

With Gingelly Oil and Soft Idlis!