Idli podi/Idli milagai podi /Gun powder

Introduction:

Idli Podi /Idli Milagai Podi is a dry spicy condiment. It is usually mixed with sesame oil or ghee and used as a dipping condiment for idli /dosa. It is very popular in South Indian states .Idli Podi is commonly referred as gun powder…

 

	Cuisine: South Indian
	Recipe category: Condiment
	Prep time: 10 mins
	Cooking time: 25 mins
	Serves: 1 small jar
Ingredients:
Black gram/ulutham paruppu/Urad Dal	1/2 cup/100 Gms
Dried red chillies	20 (more or less depending on the variety of chilly you use)
Sesame seeds/ellu	1 tbsp
Cumin seeds/Seeraga powder	1/2 tbsp
Garlic	15 cloves
Few curry leaves
Asafoetida /katti perungayam/ hing	4 to 5 pieces
Salt	1 and 1/2 tsp

1. Take a pan /kadai and heat it .When hot add Black gram ( whole or split) and dry roast for 3 to 4 min on low flame until it turns golden
2. Transfer to a plate. In the same pan add dried red chillies and dry roast for 2 mins. When Red chillies puff up remove from pan.
3. Add sesame seeds to the same pan and dry roast for 1 min. When it begins to pop up remove from pan. Add cumin seeds and dry roast until it turns aromatic (1 min)
4. Transfer to the plate. Add garlic cloves, dry roast for 4 to 5 mins and then add curry leaves .Dry roast until it turns crisp
5. Transfer to the plate. Add pieces of asafoetida and dry roast until it puffs up (2 mins)
6. Cool everything completely. Add salt to it and then grind it in a blender/mixie to a smooth or coarse powder (according to your preference)
7. Store in air tight container

Notes:

• Adjust chillies according to your taste. The chilly variety I used was less spicy and so even after adding 20 chillies, the idli Podi was moderately spiced
• Take care while dry roasting (do not burn the lentils, spices)
• Adding garlic is optional...
• Instead of using Asafoetida pieces you can use asafoetida powder
• If you are using asafoetida powder  add it just before grinding the roasted ingredients