I'm not a big fan of idly podi. But to my surprise my FIL’s every day dinner accompaniment for dosa is idly podi... Even if we have many sides-dishes like sambar or chutney the first request he asks is can I have podi with peanut oil... I have teased him many times but he loves and comfort that combination...
I will not tell that I don't like podi and dosa, but not all time once in a week is ok for me. So when ever my in laws come here. My MIL first packs idly podi... But this time they had a long stay, so podi was over and luckily I learnt this recipe from my MIL and here is the version if podi we use in...
Urad dal - 1/2 cup(Heaped)
Chana dal - 1/4 cup(leveled)
Red dried chilly - 21
Asafoetida - 3/4 tsp
Curry leaves - 1/3 cup(tightly packed)
Cumin seeds - 1/2 tsp
Take a kadai pour in 1/4 tsp of oil add in urad dal and saute till its golden and crisp and set a side
Then add in chana dal and saute till golden and crispand set a side.
when chana dal turns golden add in cumin seeds and saute for a mins till it splutters and set a side.Then add in few drop of oil add in curry leaves
Saute curry leaves till crisp then add in few drops of oil the add in dried chilly and saute for 2 mins.
Then allow all the ingredients for cool down completely then add in asafoetida grind to a dry smooth fine powder.
Serve podi with hot hot idly or dosa
Saute all the ingredients till golden or till smell comes out,so this will give nice aroma to podi and podi will not get spoiled soon.
Adding curry leaves is purely optional,but i like the flavor of curry leaves.