Curry Leaves Idli Podi is a dipping condiment for idli and dosa or can be had with hot steamed rice with a drizzle of ghee or sesame oil. This is one more easy dipping condiment where comes handy when you have no time to prepare any side dish for idli or dosa.
I have already posted some 3-4 varieties of idli podi recipes. Curry leaves are a staple ingredient used in almost all South Indian dishes. Curry leaves are packed with Carbohydrates, fiber, calcium, phosphorus, iron, and vitamins like A, B, and E. As it has numerous health benefits it is good practice to include this in our daily meal. I washed the curry leaves thoroughly, dried it with a kitchen towel and dry roasted it in a kadai and used it while grinding.
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. I made curry leaves podi coin dosa drizzled with ghee. Let us see how to prepare this recipe.
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- 1 cup Curry Leaves/Karuveppilai tightly packed
- 1/2 cup Urad Dal/Uluttam Paruppu
- 1/4 cup Bengal gram/kadalai paruppu
- 10 Dry Red Chili
- 1/4 tsp Asafoetida/hing
- 1 tbsp Sesame seed/Ellu white/black
- 1 pinch Sugar
- salt to taste
- Heat a pan and 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, hing, and roast for another 2-3 mins till the chili puffs up. Then add washed and dried curry leaves and saute for another 2 mins or until curry leaves turn crispy. 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 to the mixer and grind it coarsely. Keep the powder to coarse texture. This can be had with both rice or idli dosa. Curry Leaves Idli Podi is ready.
- Use either sun-dry curry leaves or dry roast it in a kadai before adding in a mixie.
- 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 Curry Leaves Idli Podi is ready to relish.
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