This is usually a pretty standard accompaniment to most South Indian Breakfasts, especially with Idly and Dosa. Surprisingly, it also goes well with Uthappam, Adai and even rice. And curiously, it’s great on toast too!
It is a simple combination of roasted lentils and chillies, ground to a coarse powder, and mixed with sesame oil or ghee before eating.
And I really can’t have enough of it. I love the heat it generates, and the contrast in texture to a soft idly. The crunch and heat really do wake you up!
Spicy Idli Podi
- Prep Time:5m
- Cook Time:10m
- Total Time:20m
- Serves: 4
- Yield: About 1 cup
Ingredients
- 1/4 c Urad dal (Black gram)
- 1/4 c Moong dal (Green gram)
- 1/4 c Bengal gram (Channa dal)
- 4 -6 Long dry red chillis (4 medium heat / 6 high heat)
- 1/2 tsp. Asafoetida powder
- 1 tbsp. sesame seeds (black or white)
- 2 tbsp. curry leaves (optional)
- Salt to taste
Instructions
- Over low-medium heat, roast each of the lentils separately in a few drops of oil until the lentils turn light brown and become fragrant.
- Roast sesame seeds without oil until slightly browned.
- Add long red chillies and curry leaves in what oil remains in the pan until the chillies are browned and curry leaves dark green and crisp.
- Add salt and asafoetida on the warm ingredients. Let everything cool completely.
- Grind all the ingredients in pulses until slightly coarse.
- Spread out in a plate to dry and cool. Store in an air-tight container for a month.
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