Idly podi or powder is a best condiment for hot idly and dosai. There are many brands of idly powder available in market and are prepared with various ingredients. But nothing can replace any home made idly powder. I used to get fresh curry leaves from our local market and I always think of making fresh idly podi with it. Finally I did it this time. Here is the recipe for curry leaves idly powder which came very flavorful with ultimate taste.
- 1 cup – Curry leaves / Karuveppilai (fresh and tightly packed)
- 1/2 cup – Whole black gram without skin / Ulunthu
- 1/4 cup – Bengal gram / Kadalai paruppu/ channa dal
- 6 to 7 nos – Dry red chillies (as needed)
- 1/4 tsp – Asafoetida
- 1/2 tsp – Oil (your choice, I used canola oil)
- Salt to taste
- Wash curry leaves thoroughly and dry it completely or pat dry them with paper towel.
- Heat a pan, dry roast curry leaves for 2 to 3 mins or until it turns crispy and nice aroma comes. Switch off the stove and allow them to cool.
- In the same pan add 1/2 tsp oil, add whole black gram, bengal gram, dry red chillies and roast over medium flame until it turns golden brown in color. Switch off the stove and add asafoetida, let it cool.
- Grind curry leaves in a mixer grinder until it is 1/2 done. Then add roasted dhal mixtures along with required salt, grind it to a coarse powder. Then spread this Powder on a paper and cool them for a while then store it in an airtight container. Curry leaves idly powder is ready to serve with hot idly and dosai.
- Do not over roast curry leaves and dhal mixtures otherwise it will get burnt smell in the powder.
- You can increase or decrease red chillies as per your taste.
- After roasting dhal mixtures and curry leaves, immediately remove from the pan and cool them in a plate or paper. Otherwise dhal and curry leaves will turn black due to over heat.