Podi (Chutney Powder)

Serves 1
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Directions

  1. 1Dry roast all the ingredients one by one, starting with dried red chilies.
  2. 2Dry roast all the ingredients one by one, starting with dried red chilies.
  3. 3Dry roast all the ingredients one by one, starting with dried red chilies.
  4. 4Add peanuts to the pan.
  5. 5Add peanuts to the pan.
  6. 6Add peanuts to the pan.
  7. 7Add chana dal to the pan.
  8. 8Add chana dal to the pan.
  9. 9Add chana dal to the pan.
  10. 10Add sesame to the pan.
  11. 11Add sesame to the pan.
  12. 12Add sesame to the pan.
  13. 13Add jeera to the pan.
  14. 14Add jeera to the pan.
  15. 15Add jeera to the pan.
  16. 16Add urad dal to the pan.
  17. 17Add urad dal to the pan.
  18. 18Add urad dal to the pan.
  19. 19Add curry leaves to the pan and mix all ingredients.
  20. 20Add curry leaves to the pan and mix all ingredients.
  21. 21Add curry leaves to the pan and mix all ingredients.
  22. 22Once roasted, cool the ingredients down and grind them into a fine powder.
  23. 23Once roasted, cool the ingredients down and grind them into a fine powder.
  24. 24Once roasted, cool the ingredients down and grind them into a fine powder.
  25. 25Put the podi powder into a jar.
  26. 26Put the podi powder into a jar.
  27. 27Put the podi powder into a jar.
  28. 28Close the jar with the lid for storage. The shelf life is easily 2-3 months.
  29. 29Close the jar with the lid for storage. The shelf life is easily 2-3 months.
  30. 30Close the jar with the lid for storage. The shelf life is easily 2-3 months.
  31. 31Sprinkle the podi generously with ghee on idli whenever you're craving an authentic tiffin.
  32. 32Sprinkle the podi generously with ghee on idli whenever you're craving an authentic tiffin.
  33. 33Sprinkle the podi generously with ghee on idli whenever you're craving an authentic tiffin.

Ingredients

  • 2 tablespoons peanuts
  • 2 tablespoons peanuts
  • 2 tablespoons peanuts
  • 4 dried bydagi red chillies
  • 4 dried bydagi red chillies
  • 4 dried bydagi red chillies
  • 1.5 tablespoons chana dal
  • 1.5 tablespoons chana dal
  • 1.5 tablespoons chana dal
  • 1 tablespoon urad dal
  • 1 tablespoon urad dal
  • 1 tablespoon urad dal
  • 1 teaspoon jeera/cumin seeds
  • 1 teaspoon jeera/cumin seeds
  • 1 teaspoon jeera/cumin seeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon sesame seeds
  • 0.5 tablespoon desiccated dry coconut
  • 0.5 tablespoon desiccated dry coconut
  • 0.5 tablespoon desiccated dry coconut
  • 10 curry leaves
  • 10 curry leaves
  • 10 curry leaves
  • Ghee
  • Ghee
  • Ghee

Equipment

PanJarSpoonGrinder

Tips

  • Dry roast all the ingredients one by one.
  • Start with peanuts and red chillies, then add both pulses, then jeera, sesame, and coconut. Finally, add dried curry leaves.
  • Wash and dry curry leaves properly in the sun or with a paper towel before adding.