In my family, when we have idli or dosa for breakfast, it isn’t complete without a side of this Homemade Podi, a spiced chutney powder that adds a burst of flavor to any South Indian meal. Podi means powder and this spice blend is a combination of lentils, dry red chilies, and aromatics. Whether we’re enjoying a pot of steaming sambar or a bowl of freshly made chutney, there’s always a request for this must-have condiment. Idli Podi, as we usually call it, is more than just a condiment; it is a family favorite and has earned its permanent spot on our breakfast table.
Growing up, I remember my mom would prepare a large batch of this spice-blend to last the weeks, and we’d enjoy it with almost everything – from idlis and dosas to sometimes even rice. Mixing this coarse, podi with a spoonful of ghee or coconut oil and savoring it with warm, fluffy idlis is such a bliss.
What makes Idli Podi so special in our household is its versatility. On busy mornings, when there’s no time to make elaborate side dishes, a sprinkle of podi is all you need to transform a simple meal into something memorable. It’s also the perfect travel companion – I often pack a box of idlis with podi for road trips, and it’s always a hit. Every bite reminds me of home, and it’s a quick fix that never fails to satisfy.
Podi has its variations in various regions of south India. The recipe i am sharing now is how my mum taught me to make it and trust me it’s absolutely delicious that even my kids enjoy this recipe.
Idli Podi
Lets try this homemade podi, a flavorful and spicy condiment, perfect for pairing with idli or dosa. With its nutty texture and aromatic spices, this will sure become a family favourite
Ingredients
- 1 cup black gram (urad dal)
- ¼ cup split Bengal gram (chana dal/kadala parippu)
- 10 dry red chilies
- 5 Kashmiri red chilies
- ½ tsp black peppercorns
- 2 sprigs curry leaves
- ½ tsp asafetida (hing)
- Salt, to taste
Instructions
- Roast the Urad Dal: Heat a heavy-bottomed pan over medium heat. Add the 1 cup of black gram (urad dal) and dry roast until the dal turns golden brown and aromatic. Transfer it to a plate to cool.
- Roast the Chana Dal: Next, in the same pan, dry roast ¼ cup of split Bengal gram (chana dal) until golden and fragrant. Transfer it to the same plate to cool.
- Roast the Chilies and Peppercorns: Now, dry roast 10 dry red chilies, 5 Kashmiri red chilies, and ½ teaspoon of black peppercorns until the chilies turn crisp and the peppercorns release their aroma. Transfer them to the plate with the dals.
- Roast the Curry Leaves: Add 2 sprigs of curry leaves to the pan and dry roast until they become crisp. Turn off the heat and add ½ teaspoon of asafetida. Mix well, then transfer the curry leaves and asafetida to the plate.
- Grind the Ingredients: Once all the ingredients have cooled, add them to a spice grinder. Add salt to taste and grind everything into a coarse powder. Adjust the consistency to your preference, but the mixture should retain a slightly grainy texture for the best flavor.
- Store and Serve: Store the podi in an airtight container. When ready to serve, mix it with coconut oil, ghee, or any oil of your choice, and enjoy with hot idlis or dosas.
Customizations
One of the best things about making Idli Podi at home is the flexibility to tweak the recipe according to your taste. Here are a few ideas to customize your podi:
- Adjust the Spice Level:
If you prefer a milder flavor, reduce the number of hot dry red chilies and increase the amount of Kashmiri red chilies, which give the podi a vibrant color without too much heat. For a spicier version, do the opposite—add more of the hotter red chilies to increase the heat. - Palakkad-Style Podi:
Another delicious variation comes from the Palakkad region of Kerala. To try this version, add a tablespoon of roasted rice flour and a tablespoon of roasted white sesame seeds to the mixture before grinding it.
Try making it at home today, and you’ll always have a delicious, spicy accompaniment ready for your idlis and dosas. I’d love to hear how it turned out for you—leave a comment below with your thoughts!
Also, don’t forget to share photos of your version on Instagram and tag @platefullofyumm. I can’t wait to see your creations!