Drumstick Leaves Idli Podi is a dipping condiment for idli and dosa. This can be had with hot steamed rice too. If you don’t have much time in the morning to prepare any side dish for breakfast this podi comes handy on the lazy mornings.
I have already posted some two-three varieties of idli podi. Drumstick leaves have numerous health benefits. So it is a good practice to include this in a daily meal. I have washed thoroughly and sun-dried drumstick leaves for two days and used in this recipe. You can either sun-dry it as I did or wash the leaves thoroughly, dry with a kitchen towel and dry roast it in a kadai and use it while grinding. Either way, it tastes the same.
Here I used chana dal, sesame seeds and roasted them in sesame oil to enhance the flavor of the podi. Always grind the mixture coarsely, you should feel the crunchiness in each bite. Once prepared you can store it at room temperature in an airtight container and use it for a fortnight. If you want to use it for a very long time, make it in batches and store it in a ziplock bag and refrigerate it. Then transfer the required amount in a container and use it. While serving, add either sesame oil or ghee to the podi and dip idli into it and enjoy. Let us see how to prepare this recipe.
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- 1 Cup Drumstick leaves/Murungai keerai sun dried
- 1/2 Cup Urad Dal/Uluttam Paruppu
- 1/4 Cup Bengal gram/kadalai paruppu
- 12-15 Dry Red Chili
- 1 tsp Sesame seed/Ellu white/black
- 1 strand Curry leaves
- 1/4 tsp Asafoetida/hing
- 1 tsp Sesame Oil
- 1 Pinch Sugar
- salt to taste
- Heat a pan and add oil. Once oil gets heated roast urad dal(black gram) and chana dal on low flame till the color changes to golden brown(it takes 12-15 mins approx).
- Now add dry red chili, sesame seeds, curry leaves, hing, and roast for another 2-3 mins till the chili puffs up. Once done switch off the flame. Let all the ingredients cool and come to room temperature.
- once cooled transfer the roasted ingredients along with salt, sugar and sun-dried drumstick leaves to the mixer and grind it coarsely.
- Keep the powder to coarse texture. This can be had with both rice or idli dosa. Drumstick Leaves Idli Podi is ready.
- Either sun-dry drumstick leaves or dry roast it in a kadai before adding in a mixie.
- Use only sesame oil to roast the ingredients as it gives a nice flavor to the podi.
- Always roast the ingredients in the low flame to get the best taste.
- Do not leave it unattended, as it may get burnt easily.
- Some even add jaggery powder instead of sugar. You can even add a small piece of tamarind while sauteeing.
- Use whipper mode to grind the ingredients to get the coarse powder.
- Specified Chili was enough for me if you want spicier add more chili.
Healthy and delicious drumstick leaves idli podi is ready to relish.
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