I have this crazy fascination of having jars of different spice mixes in my kitchen. I love to make them from the scratch and sometimes mom too makes a batch of some spice mix or the other for me. Though I have a couple of Idli podi recipes, I made this one as it is different from the one we make regularly.
I used:
Adapted from – Spice India Online
Whole white urad dal- 1/2 cup
Mustard seeds- 1 teaspoon
Red Chili-10 [adjust to suit your taste]
Curry leaves- from 3 stalks
Asafoetida powder-1/4 teaspoon
Oil-1 teaspoon
Salt to taste
Heat 1/2 teaspoon oil in a pan and add the mustard seeds. When it splutters, remove onto a plate. In the same pan roast the urad dal till it turns light brown. Add the asafoetida powder ,mix and remover from flame.Heat the remaining oil and roast the chilies and when the chilies turn a shade darker, add teh curry leaves, mix and remove from heat
When the ingredients have cooled down, take the roasted ingredients except mustard and grind to a very coarse powder. Add ustard, salt and grind to a coarse powder.
Spread on a plate to cool and store in an air tight container. Use as a side with Idli / Dosa.
Note:
The original recipe uses a pinch of citric acid powder to lend a light tang to the podi. I skipped it .If using add it along with salt while grinding the mixture.
Bon Appetit….
