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Monday, 20 August 2007

Idli Podi


Urid dal 200 gms
Garlic pods 2
Tamarind small piece
Dry Curry leaves a handful
Asafoetida a pinch
Dry red chili 200 gms (As needed)

  • To a kadai add urid dal and fry it along with garlic.
  • Add dry red chili, curry leaves, asafoetida and fry for 2 to 3 minutes.
  • Finally add tamarind and fry for a while.
  • Cool the content.
  • Add the content to a mixcy and add salt.
  • Grind it to powder in a mixcy.
Add nalla ennai (Gingerly Oil) or coconut oil to the podi and have it with dosa or idli.


Anonymous said...

Hi StarChef

What do u mean by "nalla yean"Your recipes are a fine collection indeed.

Divya said...

Sorry. It was supposed to be nalla ennai i.e. Gingerly oil.