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.
Cuisines
Best for
Recipe
Ingredients
| 1 cup | urad dal |
| 1/4 cup | chana dal |
| 1/4 cup | toor dal |
| 1/4 cup | sesame seeds |
| 10-12 | dried red chilies |
| 1/4 teaspoon | asafoetida |
| 1 tablespoon | oil |
| — | salt to taste |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add urad dal and roast until golden brown, stirring continuously.
- 3 Add chana dal and toor dal, continue roasting until all dals are evenly golden.
- 4 Add sesame seeds and dried red chilies, roast until the sesame seeds start to pop.
- 5 Add asafoetida and mix well.
- 6 Remove from heat and let the mixture cool completely.
- 7 Once cooled, grind the mixture into a coarse powder.
- 8 Add salt to taste and mix well.
- 9 Store in an airtight container.
Tips
For a nuttier flavor, slightly roast the sesame seeds separately before adding them to the mixture.