South Indians or those who have dined at South Indian homes would be familiar with the ‘podi’ (literally meaning powder in Tamil/Telugu/Malayalam) that is served with idlis and dosas. It’s a dry chutney (hence the name) that is to be mixed with gingili oil and had with idlis/dosas. You can vary the amount of chilies you add while preparing it. Since it’s made really hot in some homes, it is also referred to as the ‘gun powder’. I usually make a good quantity of this and it lasts me for 2 months. But if you are adding coconut and peanuts, the shelf life is usually 4-5 days. Here’s the recipe
- ½ cup Urad dal
- ¼ cup sesame
- 6 dried red chilies (increase or decrease depending on taste)
- 3 tbsp dessicated coconut (optional)
- ½ teaspoon of salt
- ¼ cup peanuts (optional)
- 1 pinch sugar
- 2 pinch asafetida
• Dry roast all the above ingredients except salt, sugar and asafetida stirring continuously.
• After they cool to room temperature, grind them with salt, sugar and asafetida to a moderately fine powder
• Store it in a clean and dry jar.
• While consuming mix the podi with melted ghee or gingili oil.
Preparation time: 15 minutes