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...


Ingredients:

Urad 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.



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.

Sambar Powder is a main ingredient in a lot of curries we prepare. In a nutshell, its not possible to survive for us without sambar powder at our home. I was planning to post some more curries which have sambar powder as a main ingredient. So decided to post the recipe for Sambar powder first.

Ingredients:

Idli rice - 1/4 kg
Corriander seeds - 1/2 kg
Black pepper - 50 g
Jeera - 50 g
Methi - 25 g
Asafotida - 25 g
Whole turmeric - 50 g




Direction:

1. Fry each ingredient separately in a pan without oil for 3-5 minutes each.

2. After cooled down, blend them all together till the powder becomes very nice.

3. With Sambar Powder, a lot of South-Indian curries can be prepared.

I'm glad to participate with this entry in the event Colors of Taste - Powders hosted by Smitha.