Wednesday, March 25, 2009
Idli/Dosa powder is an accompaniment powder which is prepared with Curry leaves as a main ingredient. This is a Sourashtrian recipe which is unique and has the wonderful taste and aroma of curry leaves.
About the picture above, I did not intend to get a reflection in that. It was an accident, in this case, a sweet one. I finished taking innumerous pictures of podi, finally cleaned the table and kept the spoons in a corner to dispose the podi off. But on the second notice, it looked very pretty from that angle. So without disturbing anything else, I clicked some more pictures. That's why it has a lot of messy things around. The "so-called" filtered pictures are below...
Well, let's come to the recipe part of it... :)
Channa daal - 1 1/2 tspUrad daal - 1 1/2 tsp
Red chillies - 12 (adjust to your taste)
Roasted channa daal - 1 cup
Jeera (cumin seeds) - 1 tsp
Black pepper - 1 tsp
Dried curry leaves - 3 cups
Salt - 1 tbsp (adjust to your taste)
1. Fry each ingredient (except salt) separately in a pan, without oil for a couple of minutes each (or until it leaves aroma or until it changes in color a little). Do not burn.
2. In a blender, grind them together coarsely as seen in the pictures.
3. Store the podi in a tight container. Can be used for months.
4. This podi can be served with a tsp of oil with Idlis or sprinkled on dosa and served. The key point is the aroma should be preserved.
This is my entry to Colors Of Taste - Powders: Podi's as an Accompaniment hosted by Smitha.