Idli Podi

Gunpowder — a dry, coarsely ground blend of dry-roasted urad dal, chana dal, dried red chilli, sesame seeds, curry leaves, and asafoetida, pounded to a granular powder with salt. Mixed with sesame oil or ghee and eaten with idli by tearing the idli and pressing it into the oiled podi; the contrast of the soft, blank idli against the spicy, nutty, crunchy podi is one of the most satisfying textures in South Indian eating. Every family's podi recipe is distinct: Iyer families make a redder, spicier version with more chilli; Iyengar families often include garlic and pepper; the Chettinad version adds more sesame. The podi jar is the most essential condiment vessel in any Tamil kitchen — present on every table regardless of what else is being served.