Making your own Idli podi is well worthwhile. This coconutty flavoured mix is used widely in Tamil cooking with many regional variations. It's very versatile and the flavour-packed blend makes for a tasty all-purpose seasoning. It's also often blended with various oils and used as a dip for traditional breads. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 12 tablespoons)
5 tbsp Bengal gram (chick peas)
4 tbsp urud dal (black gram)
3 tbsp coconut flakes
2 tbsp sesame seeds
4 tsp cumin seeds
4 tsp chili powder (hot or mild)
1 tbsp coriander seeds
2 tsp salt (see note 2 below)
2 tsp peppercorns
2 tsp fenugreek seeds
2 tsp garlic powder
1 tsp asafetida powder
25-30 dried curry leaves
tbsp = tablespoon
tsp = teaspoon
Store your idli podi recipe in an airtight jar in a cool place and out of direct sunlight. Use within 3 months.
Note: Click here for detailed tips and photos on toasting and grinding dried beans and spices. (Link opens in new window)
Note 2: Use whatever salt you have available. I prefer a quality sea/rock salt but if you only have table salt to hand simply use that.
Ingredient Note: To get the most out of my idli podi recipe I use a few whole ingredients which I then grind as these will give the best flavour. However, if you don't have them all available whole just use pre-ground powders and reduce the quantities the recipe requires by about half. For example, for 4 teaspoons of cumin seeds you would use 2 teaspoons of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with the other powders when making. (You will need whole gram which you grind if you want an authentic tasting blend).
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