Spicy, roasted coconut chutney powder that tastes great with rice. Contains no oil. This is different from the chutney powder that is eaten with idli and dosa.
Urad dal (without skin) – 300 gm
Raw rice* – 2 tsp
Coconut (grated) – 1 medium-sized coconut
Asafetida (powder/chunks) – 1 tsp
Dry red chilies – 20 (adjust to taste)
Tamarind – a lemon-sized ball
Black peppercorns* – 1 tsp
Salt – As required
* In case any of these ingredients are unavailable, check the alternate ingredients section for other options.
Peppercorns and rice are optional. Those who do not prefer pepper can use red chilies alone.
Preparation Time: 10min.
Cooking Time: 40min.
Heat up a pan (preferably iron). Add the urad dal and raw rice. Dry roast these two ingredients until golden brown. Constant stirring is required. Add the red chilies, black peppercorns, and the asafetida powder towards the end. If you are using asafetida chunks, you may need to add it around 5 minutes beforehand. Turn off the fire when the urad dal and rice turn golden brown. Remove the ingredients from the pan and spread on a plate to cool the ingredients.
Place the pan on fire again and roast the grated coconut until golden brown. This is to remove all moisture content and improve the shelf life of the podi. Turn off the fire and empty the roasted coconut on to the plate along with the other ingredients. Put the tamarind into the pan while the pan is still hot. Do not light the fire. This will help to remove the moisture content in the tamarind.
After the ingredients have cooled, grind the roasted ingredients well along with salt. Empty the ingredients onto a plate and let it cool. Taste and adjust the salt and chilly if required. Make sure that you roast the red chilies before you add it to the podi. Store the podi in a dry bottle.
List of accompaniments:
Enhances the taste of rice. This is like a dry pickle. Its granular texture adds punch to your lunch. This podi has a shelf life of around a month and is a good gift for those special loved ones.
Constant stirring is required while you are roasting the ingredients. You cannot afford to answer phone calls/doorbells while you are at it 🙂
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Ohhh!! I’ve ALWAYS wanted to know how u make podi !!!!! i keep hogging on mummy’s podi and never took the effort of knowing how u make it 😛
THANK YOU!!! Now i shall try my hand at it !!! 😀 😀
Nisha, i hope you are not confusing this with the Dosa podi that we make. This one is to be had with rice and is tangy. But I am glad you felt like trying it. Do tell me how it turned out 🙂
Thanks for the recipes. I am looking for a dry coconut recipe that we had a long time back with idlis. Do you use anything like that too? I am not a member here so I’d really appreciate if you could reply to firstname.lastname@example.org.
Thanks a lot for taking the trouble to post all these anyway!!
Have you tried makimg parruppu podi. That also tastes very good with rice.
Ma’am please teach me how to make paruppu podi.