Idli Podi
Idli podi is a coarse spice condiment made of lentils, spices, and seeds. It is also referred to as chutney podi or milagi podi or gunpowder.
The chutney powder is typically mixed with gingelly (sesame) oil or melted ghee. Typically eaten with Idli, Dosa, or mixed along with some hot steaming rice.
Podi Recipes
I do keep a stock of such different podi's or chutney powder as it comes in handy when you are not making coconut chutney or any chutney along with Idli. Two more podi recipes on my blog are this Kollu Podi | Horse gram Masala Powder and Vellulli Karam podi (Spicy Garlic & Red Chilly Powder)
I love this Kollu Podi | Horse gram Masala Powder as it has the goodness of Horse gram or Kulith one of the best protein-rich lentils. This chutney powder is like a dry powder, which can be stored at room temperature for months.
Vellulli Karam podi (Spicy Garlic & Red Chilly Powder) is a spicy condiment that is loaded with garlic and red chilly. As this has fresh garlic, this chutney powder is a little wet and needs to be refrigerated and consumed within 2 weeks.
Today's recipe of Idli podi is one of the traditional recipes which I got from my blogger friend Seema, who blogs at Mildly Indian. It is her mom's recipe which she happily shared with me.
Ingredients used in Idli Podi
This recipe uses fresh coconut, curry leaves, lentils, and spices. This too comes as a spicy dry condiment that can be stored at room temperature. Even though it uses fresh coconut the chutney is dry as the coconut is roasted to remove all the moisture.
Recipe process of Idli Podi
The recipe is quick and very easy to make. All you do is dry roast the ingredients one by one until done. Let them cool down and once down grind them to a fine powder.
Shelf life
This podi or chutney powder can be stored at room temperature for 2-3 months or more. Please maintain proper hygiene conditions.
Dietary Recommendations
This is Vegan, Dairy-free, and nut-free podi or chutney powder. It is gluten-free if you use gluten-free asafoetida. Store-brought asafoetida has wheat powder mixed in it and hence not gluten-free. I use it in the original rock which is naturally gluten-free.
As you might be aware in this group we are paired against a fellow blogger who gives two secret ingredients and we have to prepare a dish based on the theme.
I was paired with Seema and she gave me coconut and salt as the secret ingredients and I prepared this healthy condiment.
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Idli Podi
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Ingredients
- 2 cup Grated Cocounut
- ½ cup Urad Dal Gota
- 1 tablespoon Bengal Gram
- 1 cup Curry Leaves - Loosely Packed
- ½ cup Kashmiri Chilli and the spicy Red Chilli mixed - Adjusted as per taste
- 1 Lime sized Ball of Tamarind without seed
- Salt
- 1 pinch Hing (Asafoetida)
- ¼ teaspoon Lemon Rind
Instructions
- Roast all the Dals, the Chillies till Crisp.½ cup Urad Dal Gota, 1 tablespoon Bengal Gram
- Roast the Coconut a bit beyond golden. Add the hing and Lemon rind to this when hot.2 cup Grated Cocounut
- Roast the Curry leaves till Crisp1 cup Curry Leaves
- Roast the Red chilies till it starts changing colour.½ cup Kashmiri Chilli and the spicy Red Chilli mixed
- Set aside to cool.
- Once cool, Mix everything, add lemon rind, salt and asafoetidaSalt, ¼ teaspoon Lemon Rind, 1 pinch Hing (Asafoetida)
- Now add half the mix of the dal and coconut mix and pulse till it is mixed.
- Add the tamarind in bits and pulse till it is mixed well.1 Lime sized Ball of Tamarind without seed
- It will begin to stick, so add the extra half of the Dal as you go along to give the dryness.
- Check salt and store in a clean and sterile air tight bottles after cooling. Use after one day.
Updates
This post was first shared on 1st October 2019. Today 13 November 2022, I am updating the pictures and content of the post and sharing it with Foodies_RedoingOldPosts
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The podi looks so nice.. I love to make different podis always. Will surely make it.
We Tam-Brahms make idli podi in a completely different way. I love the way you have made this, secret ingredients included. Sounds delish!
Idli podi is not done towards our side, but I guess they do it in the southern side of Kerala. I am sure this is such an ease to have in the fridge for keeping as sides when not in a mood to make one... looks really well done...
The recipe reminds me of Chammandhi podi which is another Kerala treasure and uses Coconut. I make a similar Thengai (Coconut) podi too along with the lentil based idli podi that goes well with idlis and dosas, amongst other things.
Bookmarking. Sounds yummy. I too have not eaten idli podi for ages.
oh you reminded me of the podi my grandmother used to make..she used add a little jaggery..yumm. I love eating idlis with all kinds of podis and yours is a delicious version.
I love eating idli and dosa with podis. They are quick fixes when we are running short of time to make chutneys/sambar. Your idli podi looks so flavorful.
Love idli podi, if you serve me some idlis with this spice powder, i can sit and have without any guilt, such a flavourful idli podi.
Idli podi sounds so flavourful. I love podi. Bookmaking it to try soon.
Like the secret ingredient in the podi masala Renu and you sure know how to make me drool..smearing an idli with podi and ghee. Feel like having some. I just love podi idli.
thats a lipsmacking podi. I am always looking for various spice powders with our idli and dosa... and I agree Coconut is such a versatile ingredient, its use in kerala cuisine is so large
I amd quite loving this coconut-laden, aromatic idli podi from Kerala.
This podi is ideal to make and store in my kitchen. It is handy with many things including idli.Nice share.
The idli podi sounds full of flavors ! Will try making it next time I make idli or dosa.
Renu, this podi sure did please my mom. She was so thrilled when I send her the link. thankyou for loving the recipe.
Thank You. Regards to your mom.
The idli podi looks great, sounds yum! Im sure that apart from tasting good with idlis, it would be delicious to have mixed with hot rice and ghee. Or oil! Lovely recipe!