Idli podi is my fav and can have it even daily.....Idli podi or podi or thool as we call it, plays a vital role in every south indian homes. Lazy?! no side dish at home, this podi comes to our rescue. I am sure each one has their own version and here is mine.....I have tried different versions of this podi but sticking on to this one since a year.
I am sure everyone is catching up enthiran fever so am I :) But planning to watch it only this month end.....so that we can hear the dialoges and watch the movie peacefully. Am hearing varied reviews of the movie....whatever it is, the only and main powerful element that makes me go to theater to watch the movie is none other than our SUPER STAR Rajinikanth!! Its been a yr since I visted theaters, the last movie I watched onscreen was Abhiyum Nanum. So am excited and thrilled to watch the first movie in theater with mittu :)
1.First dry roast the dhals till golden brown, set aside. Then dry roast red chillies,set aside. Dry roast coconut and sesame seeds till golden brown, keep aside.
Enjoy this podi with nalennai/gingelly oil spread over idlis or dosas.
2.Then roast garlic and curry leaves just till curry leaves turn crisp. Allow the roasted ingredients to cool down. Then grind together with required salt and hing to a coarse / fine powder as you like it.
I luv idlis with the podis spread on it like the above. If you give an hr or so it tastes so good!! I have tasted MTR, sakthi masala and aachis idly podi but all that was till I tried it on my own. I saw the ingredients on each of them and got my own idea and came out with this flavourful homemade idly milagai podi.My Notes :
- Garlic should not be roasted, just crushed raw and added to grind at the final stage.As the flavour of garlic catches up in the podi very well if done this way.
- The color of the podi purely depends on the chilli variety and the amount of chilli we use.