Idli Podi

In Kerala, idlis are often served with this powder, which is mixed with coconut oil and used for dredging the idli to give it a tangy flavor. At Indian groceries, it’s called “Chutney Powder.”

Chana dal – 1 Cup
Urad dal – 3/4 Cup
Red Chilies – 20
Asafoetida – 1/4 tsp
Salt – to taste
Dried curry leaves – few
Garlic – 3 cloves

Heat a heavy bottomed pan and toast the garlic till it turns golden brown. Add curry leaves and remove from the stove. Cool well. Toast all the other ingredients over low heat till they give off aroma. Grind everything to a coarse powder with salt.

Serve a teaspoon sized portion with idli, make a little cavity in the top as you would for mashed potato, and mix in enough coconut or sesame oil to soak through but not run off. Dredge idli in the mix and enjoy.

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