It can be eaten with idli or dosas... It is my favourite. If you just give me kharam podi with idli, that is enough for me. I can do without chutney or sambar. I like my podi spicy. But of course, you can alter the recipe to suit your taste buds. Like, you can avoid coconut or tamarind or garlic. You can adjust the amount of chilies. You could also add sesame seeds and little jaggery to it, which i usually don't. Yeah, there are many ways to make this powder.
Ingredients:
- Urad Dal - 1/2 cup
- Chana Dal - 1/4 cup
- Coriander Seeds - 1/2 cup
- Cumin Seeds - 1 tsp
- Red Chilies - 10 ( to taste )
- Garlic Pods - 6 ( with skin )
- Tamarind - Small Lime sized
- Coconut Powder - 1/2 cup
- Asafoetida - 1/2 tsp
- Salt - to taste
- Curry Leaves - 3-4 springs
Directions:
- Dry roast chana dal and urad dal one after the other till they slightly turn reddish. Remove it from pan and keep aside in a plate.
- Dry roast coriander seeds till slightly brownish , remove and add it to the dals.
- Dry roast cumin seeds, red chilies, curry leaves till red chilies and curry leaves turn crispy. Remove and add to the plate with other roasted ingredients.
- Dry roast coconut powder and keep aside.
- Turn off the heat, while the pan is still hot, roast garlic pods and tamarind.
- Let them all cool before grinding.
- In a grinder, add all these roasted ingredients along with salt and hing ( asafoetida ) and grind them to a coarse powder.
- While serving make a small hole in between and pour some melted ghee in between. ( As shown in picture below )
- Serve with idli or dosa. ( It is Rawa idli in the picture below )
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