Idli Podi (less spicy) / இட்லி பொடி

Idli Podi (less spicy)

இட்லி பொடி ( காரம் குறைவானது)

Ingredients:

Dry red chili ( காய்ந்த மிளகாய் வற்றல்) - 15 to 18
Split Urad dhal (with the skin)( கருப்பு உளுந்தம் பருப்பு) - 3/4 cup
Split Chickpeas ( கடலைப் பருப்பு) - 3/4 cup
Curry leaves ( கறிவேப்பிலை)- 3 twigs
Asafoetida ( பெருங்காயம்) - 1 teaspoon
Salt - 2 teaspoons or to taste.                                    ( தேவைக்கேற்ற உப்பு)

Heat a heavy wok. When it is hot enough, turn the flame to medium and dry roast the red chili. Turn frequently so as to roast uniformly and not burn the chilies.

In the same wok, dry roast the split chickpeas. Keep the flame to the same medium level.

Dry roast the urad dhal. Add the curry leaves and continue to roast. Finally, add the asafoetida and switch off the flame. 

Transfer the roasted ingredients to a plate and allow it to cool. After 20 or 30 minutes, powder the ingredients. Allow it to cool completely. 
Store in aa airtight jar. Serve with idli or dosai or even upma. 

My Notes:
Idli Podi, a favourite of most of the South Indian or for that matter all Idli lovers, because idli / dosai and this powder mixed with sesame oil tempts you to eat that additional one or two idlis 😋
In our family, after the initial combination of idli and coconut chutney, idli podi is served for that last idli. Sometimes, when there is no sambar or no time to prepare chutney, idli podi comes handy. 
For the lunch box special where chutney cannot stay fresh, idli podi is the stable accompaniment for idli or dosai. Not to forget idli and podi packed for train / bus journeys. 
At my Paternal Grandmother' house, this powder was made using the traditional stone mortar and pestle. It is called ural and ulakkai in tamil. My Father had always missed that aroma and taste when my mother used the modern mixer to grind the podi. 
During my childhood holidays, when there is no evening snack at home, my cousin sister will crumble the leftover idlis from breakfast, mix this podi and a lavish dose of sesame oil for that extra kick. Make small, small balls and pop into our, all younger cousins, mouths. What a fun!. 
In this recipe, two types of lentils are used and garlic is given a skip.The urad dhal with the skin is more flavourful than the white counterpart without the skin. In the other type, spicy hot podi, only Urad dhal is used and the garlic pods is the additional ingredient. My elder son prefers the latter while my younger son will mix both the podi and make a paste with sesame oil and relish.
Home made podi is best and has long shelf life than the commercial product. Go for it and stock.