Idli Podi

Sharing is caring!

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.

I have earlier shared this recipe with Shhhhh Cooking Secretly group where we were celebrating regional cuisine and we traveled to Kerala, aka God’s own Country. 

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. 

Pin it for later

Idli Podi

Idli podi or chutney podi or milagi podi or gunpowder is a coarse spice condiment made of lentils, spices, and seeds that can be enjoyed with Idli and Dosa

4.80 from 5 votes

Print Pin Rate Save Saved!

Course: Condiments

Cuisine: Indian, South Indian

Keyword: Condiments, Masala, Spice Powder

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 1 500 ml Bottle

Author: Renu Agrawal-Dongre

Equipment

• Heavy Bottom Wok
• Grater
• Blender
• Cooking Spoon
• Bowl

Ingredients

• 2 cup 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
• 1 pinch Hing (Asafoetida)
• 1/4 tsp Lemon Rind

Instructions

• 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 cup Grated Cocounut
  
• 
• Roast the Curry leaves till Crisp
  1 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 asafoetida
  Salt, 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. 
  

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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

Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.

Subscribe to my email list to get the new recipes straight into your mailbox.

Disclaimer & Privacy Policy

Sharing is caring!