Idli Podi is famous in south India. It is used as a side dish for many tiffin items other than idli even though it is named so. Most of the kids will love it. In order to neutralize the spice, usually oil is added and served. Most of them will love it if it is served with oil. It is handy for houewives and office going women.
- Urad dal – 1/2 cup
- Bengal gram – 1/2 cup
- Tuvar dal – 1/2 cup
- Red chilli – 15
- Gingely oil – 2 tea spoon
- Asafoetida – 1 teaspoon
- Salt – To taste
- Curry leaves – 1/2 cup
Fry asafoetida in one teaspoon of oil. In the same pan fry red chillies.
Then add remaining oil in the pan and fry urad dal, bengal gram dal, tuvar dal separately till golden brown.
Dry roast curry leaves & salt. Keep aside to cool. First grind redchilli, asafoetida, curry leaves and salt.
Then add urad dal, tuvar dal and bengalgram dal and grind coarsely.
Serve with idli, dosa, upma, adai …
If you want you can grind finely.
Adjust the ingredients according to your taste.
I used rock asafoetida. It will smells good.
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