why Karuppu ulundhu podi?
Black urad dal is good for health. Idli milagai podi with karuppu ulundhu comes in handy for Tiffin varieties side dish. It stays good for months
TIPS TO ROAST RED CHILLI
I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.
Can I use white urad dal?
Yes, you can use any variety of urad dal according to your taste. Use the same quantity.
SHELF LIFE OF karuppu ulundhu chutney powder
Cool the podi completely then store it in an airtight container. You can store the premix at room temperature or in the fridge. Podi stays good for months. Always use a dry and clean spoon for a longer shelf life
WILL THE black gram chutney PODI TASTES SPICY?
I made the podi kids spice. Adjust the red chillies according to your spice. My version of chutney podi is not spicy.
always roast in low flame
Initially heat the pan on medium flame. Always roast on low flame and avoid medium or high flame. Since we roast all the ingredients together it is important to spread well and roast on low flame.
Can I roast ingredients separately?
yes, if you are not comfortable roasting all ingredients together. Roast them separately
PULSE THE PODI
I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse.
VARIATION FOR idli milaga podi
You can increase Pepper and reduce chilli spice Skip curry leaves while roasting other ingredients coriander seeds can be roasted along with cumin and sesame seeds Add garlic
PODI RECIPE COLLECTION
Ingredients
1 teaspoon asafoetida 1/2 cup black urad dal 2 tablespoon sesame seeds 1/2 cup chana dal 1 teaspoon cumin seeds 1/8 teaspoon fenugreek seeds 1 teaspoon pepper 1/4 cup Curry leaves 1 teaspoon pepper 5 red chilli 1+ 1/2 teaspoon rock salt
how to make Karuppu Ulundhu Idli Podi with step-by-step pictures
first, heat the pan on a medium flame
turn down to low - medium flame Furthermore, add black urad dal; mix well and roast for 1 minute
Add chana dal, red chilli, sesame seeds, pepper, curry leaves, fenugreek seeds, asafoetida, and cumin seeds; roast the dal to turn aromatic and golden brown
turn off the stove
Add salt and mix well
let it cool in the same pan Add all red chillies and a little dal; grind well
Furthermore, add the rest of the ingredients and grind to your desired texture; mix well in between
Transfer to the plate; spread
cool completely then store in an airtight container
