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.
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.
This podi or chutney powder can be stored at room temperature for 2-3 months or more. Please maintain proper hygiene conditions.
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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- 2 Cups Grated Cocounut
- 1/2 cup Urad Dal Gota
- 1 tbsp Bengal Gram
- 1 cup Curry Leaves – Loosely Packed
- 1/2 cup Kashmiri Chilli and the spicy Red Chilli mixed – Adjusted as per taste
- 1 Lime sized Ball of Tamarind without seed
- Salt to taste
- 1 pinch Hing (Asafoetida)
- 1/4 tsp Lemon Rind
- Roast all the Dals, the Chillies till Crisp.1/2 cup Urad Dal Gota, 1 tbsp Bengal Gram
- Roast the Coconut a bit beyond golden. Add the hing and Lemon rind to this when hot.2 Cups Grated Cocounut
- Roast the Curry leaves till Crisp1 cup Curry Leaves
- Roast the Red chilies till it starts changing colour.1/2 cup Kashmiri Chilli and the spicy Red Chilli mixed
- Set aside to cool.
- Once cool, Mix everything, add lemon rind, salt and asafoetidaSalt to taste, 1/4 tsp 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.
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
If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.
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