Idli/Rice Podi

We ran out of the stock of Idli Podi (in tamil)/Chutney Pudi (in kannada) made by Pramod’s mother. I was not really in a mood to buy one of the packet ones from the store. Just thought why not venture into the Podi making territory. This recipe is just a scratch on the surface, nothing close to perfect by any means. Podi is one of those things which you can prepare way too many ways. I read about several podi recipes online and the idayam nallenai cookbook before conjuring up this one. When stored in an airtight container, the aroma and freshness is preserved well. Each time you open the container, the smell of roasted ellu/till/sesame seeds will tingle the olfactory system. I loved it with both rice and idli/dosa alike.

Gingelly/Sesame Oil – 2 tbsp

Aesofetida/Hing – 1 tsp

Red chillies – 8 long ones

Channa dhal – 1 cup

Urad dhal – 1 cup

Sesame seeds – 4 tbsps

Curry Leaves – a large sprig

Salt – 1 tsp

In a heavy bottomed pan (promotes even heat distribution, which is critical to the dry roasting process) – pour the sesame oil. Add the hing and let it slightly toast, not burn. Next roast the red chillies for a minute; it should not blacken at any cost. Add channa dhal and then urad dhal, keep roasting till they turn golden brown. Warm nutty aroma fills the kitchen. Add the curry leaves and let them toast in the heat. Lastly add the sesame seeds and toast them as well. The whole toasting process should not take more than 15 mins. Let the mixture cool down completely.

After cooling, add a tsp salt to the mix and grind it in the mixie or spice grinder to a fine powder. Done.

Some recipes called for addition of garlic or coriander seeds or tamarind – adding or eliminating each of which grants a new flavor. I am yet to try the variations to get different tastes. With texture too, some grind it coarse, some medium and some smooth – I like the smooth version. Adding tempered mustard seeds to the end result, not using oil at all in the toasting process are some other variations too. After reading various recipes, I was comfortable using this choice of ingredients, in this order of preparation.