IDLI MILAGAI PODI

IDLI MILAGAI PODI

Ingredients:
a cup of skinless urad dal
1 tsp of coriander seeds
2 tsp of channa dal
15 dried chillies
Tamarind a gooseberry size
2 sprigs of curry leaves
1 tsp of salt or to taste
tsp asafetida powder
Oil

Method:
Use 1 tsp of oil and dry roast all the ingredients, except
Salt and tamarind. When it is cool, now add the tamarind and
Salt and grind in a dry grinder to a coarse powder.
Let it cool and store in a dry bottle.
Serve with dosa or idli with gingerly oil or a dollop of ghee.

Another method, this was given by a Brahmin mamee.



Idli Dosai Podi

ingredients

30 grms of well dried destalked Red chillies.
1/2 cup kadalai paruppu
1/2 cup uzhutham paruppu
A small piece of katti perungayam.
(Hard perungayam has more aroma than the powder)
Salt to taste
A tsp of Oil.

1. Heat a wok and dry roast the kadalai paruppu and uzhutham paruppu seperately until deep brown... take care not to over or under fry.. Remove them in a plate to cool

2. Now add oil in the same wok and roast the piece of perungayam. Remove soon and keep aside.

3. In the same oil fry the red chillies, taking care not to burn them, in a low flame till the colour changes and its aroma comes out….Add salt and mix. Remove the chillies from the wok

4. Cool the roasted ingredients and powder altogether in a mixie. Some prefer it a little coarse and some like it too powdery. Choice is yours

Note: If you like the flavours of ellu, roast 4 tsps of ellu separately after the paruppus, and grind together with the other ingredients. If ellu is used, add a bit of vellam as well to remove the slight bitterness of the ellu. The vellam also goes into the mixie to be powdered!