Wednesday, April 28, 2010

Idly Podi (flavorful version)

Idly podi - A kind of 'spicy hot' powder prepared in South Indian house hold and stocked up for a quick side dish for Idly. Usually it is mixed with sesame oil while serving. Otherwise, the host will serve the podi along with idly. The guest is expected to make a small indentation in the center of the (heaped) podi to allow the host to pour some sesame oil in it. Then the guest can mix it with the oil using the index finger and start tasting the idly by dipping it in 'podi ennai' (podi mixed with oil).

I have seen many people mixing the oil and podi in a separate bowl before serving. This too holds good.

There are many ways to prepare a Idly podi. I am describing a more flavorful method adopted in my house. This is my mom's version. But after marriage I started adding tamarind to it as per my hubby's grandma's method. I think adding tamarind is a deep South trend and it makes the podi more tasty and versatile (see my tips below for other uses of podi).

The ingredients for 'Idly podi' dry roasted and kept to cool.

Idly podi stocked up and presented along with sesame oil.

To make 1/4 kg Idly podi (approx):
Channa dhal (Kadalai paruppu)- 100 gm (1/2 cup)
Urad dhal (black gram) - 100 gm (1/2 cup)
Dry red chilly - approximately 20 to 25 numbers
(I used Indian long dry red chillies )
(Reduce chillies if you need a lesser spicy version)
Curry leaf - 2 sprig
Tamarind - 2 inch (optional)
salt - to taste (untreated sea salt is best here)
garlic - 4 cloves
Asafoetida (hing / Perunkaayam) - 2 pinch

Heat a wok and dry roast the curry leaves till they turn crispy. Keep aside.

Again heat the wok. Add the urad dhal and dry roast till we get a nice aroma with the dhal turning mild red. Take it out immediately.

Now start roasting the channa dhal, garlic, tamarind and take it out as the dhal turns mild red.

Now add the salt, red chillies. Dry roast till the chillies loose all the moisture and becomes crispy. Add the hing and switch off immediately.
(Adding the salt with red chillies prevent us to get the hot flavors. Otherwise we may start sneezing. So roast the chillies at the end along with salt).

Put the roasted chillies along with the others above and let them cool completely.

After they get cooled, grind them to a medium fine powder using a coffee grinder / mixer. Store in air tight container (even at room temperature). Holds good for more than a month or two.

Idly podi is ready!

Serving suggestions / tips:
Take a tbsp of podi, mix well with enough sesame oil / ghee and serve as side dish with Idly or dosai.
The fresh podi tastes more always. So prepare them in small batches according to need.
Idly coated with this 'podi-ennai' (podi+oil) tastes great and makes a good packed lunch for long journey. It won't get spoiled for a day.
The podi can also be mixed with cooked rice and a drop of ghee as main course meal.
We can use this podi in making side dishes like poriyal also.


SathyaSridhar said...

Viki,,innaiku thaan naan idli post panninen neenga idli podi poetrukeenga,,,neenga podi kondu vaanga naan idli konduvaren ellarum nalla dinner saapdalaam,,,idly podi rombha super paa rombha easy ah irukku..

Hari Chandana P said...

Wowww... what a aromatic podi... looks very tempting!!

Pavithra Elangovan said...

Idli podi itha veeda.. vera yena venum ? wonderful... here my bf is idli but I am running out of podi , so pls parcel some

Indian Khana said...

Except for curry leaves I make in the same taste awesome isn't it?

Ms.Chitchat said...

Loved ur version of idly podi.Never added tamarind to mine,would like to try.

VineelaSiva said...

yummy podi i love it.Thanx for sharing dear.

Vikis Kitchen said...

Sathya: Romba nallatha pochu. Vanga Sathya veettukku. Senthu saappidalam.
Hari chandana: Thanks dears. Truly its very flavorful and I always soak for idly as soon as I plan to make this podi:)

Vikis Kitchen said...

Pavithra: Sure dear. Udane USPS il anupperen:)
Priti: Yes dear. Here too I can't get much curry leaves. So make without it often. But on considering the health benefits, its a great way to include the curry leaves in the podi.
Chitchat: I too thought of never adding the tamarind till I tasted it. Try once and lemme know dear.
Vineela: Thanks dear. You are gonna love it with idly. Moreover reduces our pain in making a chutney in the rush hour..right!

Priya Suresh said...

Idly podi yennoda favourite side dish with dosa, rendu extra dosai saapiduven ithu madhri idli podi irruntha:)..

Shama Nagarajan said...

now a days my daughter shows grt interest for idli and paruppu post with dosa...will try ur version too...yummy tasty dear

Gita Jaishankar said...

Your idli podi sounds flavorful Viki..must have tasted so delicious with idlis and dosas..adding tamarind is new to me...will try out your version soon :)

Vikis Kitchen said...

Priya: Try this dear. You are gonna make extra idlies for this...hi..hi.
Shama: Glad to hear that your princess is admiring our food. Make this and tell me how she liked it:)
Gita: Yes dear, its very flavorful with that curry leaf and garlic. Hope you like the addition of tamarind too:)

Unknown said...

Viki ,Idli Podi looks yummo!!I usually add dry roasted sesame seeds(black sesame preferably)and grind..It will add woderful flavour to the podi..My MIL usually adds tamarind which imparts a tanginess to the podi..

Nithu Bala said...

Loved your podi Dear...kandipa try pannaren..thanks for sharing.

Vikis Kitchen said...

Ramya: Thanks dear.
Nithu: Thanks dear.

Nandinis food said...

I never add tamarind in idly podi. Should try while preparing next batch.
Even I used to add salt while frying chillies. Adding curry leaves is a must in my family.
Wonderful podi and always helpful on lazy days :)

Sushma Mallya said...

Looks nice & flavourful...nice to make it at home itself..fresh and full of flavours..

Chitra said...

I make this way ..ditto , my mom's method ;) but i dont add tamarind.. will try once.. nice post as always :)

Saraswathy Balakrishnan said...

that's a wonderful podi..i can consume a dozen dosa with these

Suja Manoj said...

Love your version of making idly sends them in batches at times, now i can make it on my own..will try adding tamarind also. Thanks dear!!

Vikis Kitchen said...

Nandhini: Thanks dear. I too love the addition of curry leaves. The least method to make every one consume the leaves:)
Sushma: Thanks dear.
Chitra: Thanks for the compliments dear.
Saraswathy: Thanks for those sweet comments dear:)
Suja: Thats the point na:) You are gonna love this. Thanks dear.

gtyuk said...

idli podi and nallennai is my favourite combination for idlis; like you said, I let the idlis soak in podi yennai and have it later, I love it!!!

naan saapadradha paathuttu yen kids-kkum pudikka aarambichidichi...

I make a similar method too but I alter with or without tamarind according to my moods...
idli, podi yennai , yethana vela saaptaalum yenakku salikkavey salikkaadhu :)

Rina said...

Nothing goes better w/ idly podi than Idayam gingely oil..a staple in our house here too..

meera said...

Hi Viki..:) this is exactly the recipe which we follow... adding salt while frying chillies is a great tip... cos whenever i roast stuff for podi my husband has to stand beneath the smoke alarm... guess no more smokies.....:)

meera said...

Hi Viki... this is exactly the way I prepare it... adding salt while roasting chillies is a great tip...:) cos whenever i roast chillies for podi my husband has to stand beneath the smoke alarm.. guess no more smokies...:)

Vikis Kitchen said...

Thanks Meera. That's so funny:) I am allergic to hot chilly fumes and so I do that all the time:) Have a nice day dear.

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