A chutney powder (podi) with roasted horse gram, sesame seeds, and urid dal that goes well with dosa, idli, or even rice. Spicy, tangy, and has the goodness of roasted grains and seeds. I used black sesame seeds because it is more nutritious than the white ones. A different traditional variety of podi recipe is here.
Horse gram – 200 gm
Urid Dal/White or black gram – 200 gm
Black sesame seeds – 100 gm
Dry red chillies – 10-12
Black peppercorns – 1 tbsp
Curry leaves – 1 cup
Asafetida – 1 inch piece
Tamarind – lemon size
Salt to taste
Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 500 gm Chutney powder
Each grain has a different roasting time. Hence need to be separately roasted.
In a thick iron wok, dry roast horse gram and urid dal (SEPARATELY/Not together) in a low-medium flame until it turns color and you get roasted smell. Well-roasted horse gram starts popping. That’s also sign that it is sufficiently roasted. Remove and keep aside to cool.
Roast dry red chillies, asafetida, and peppercorns. Remove and keep aside to cool.
Sesame seeds are small and thin and hence need to roasted gently and carefully without burning them. If you are using a very thick iron wok that has already been heated sufficiently and is really hot at this point, turn off the fire and add the black sesame seeds. They start popping at the slightly heat. Even though the fire is off, keep stirring and be cautious about not burning them. Remove and keep aside.
Heat the pan and dry roast the curry leaves until they lose moisture content and turn dry. Remove and keep aside.
Add tamarind pieces to the hot iron wok. Keep stirring until it loses moisture content. Remove and keep aside.
Pulse all these ingredients together in the mixer to make a coarse powder. Taste and add sufficient salt. Adjust pepper if necessary.
Store in an airtight glass container. Will stay good for a month. For long term use, store in refrigerator and take out small batches as necessary.
Serve with dosa/idli or rice along with sesame oil.