Nellai/Thirunelveli Idli Podi is yet another unique preparation of Idli Podi bursting with flavours and loaded with nutrients. We make different types of Idli podi as accompaniment for Idli/Dosas and this Nellai Podi is another special podi to my Idli Podi Collection. Do try out this Nellai Special Idli Podi and post your comments here. Meanwhile do check out other interesting and tempting Chutney/Thuvaiyal/Podi Varieties here.
Here’s
how to make Thirunelveli Idli Podi with step by step photos…
Ingredients
|
Black Urad Dal/Karuppu Ullundhu |
1 cup |
|
Black Sesame Seeds/Ellu |
½ cup |
|
Dry Red Chillies/Kaaindha Milagai |
30 |
|
Garlic Cloves/Poondu |
8-10 |
|
Asafoetida/Perungaayam |
One small piece or ½ tsp powder |
|
Rock Salt |
As needed |
|
Curry Leaves |
One small handful |
|
Gingelly Oil |
2 tsp |
Preparation
Time: 10 minutes
Recipe Category: Side Dish/Breakfast
Cooking
Time: 15 minutes
Recipe Cuisine: Thirunelveli, Tamilnadu
Author:
Priya Anandakumar
Other Podi Varieties that might be of your interest...
Idli Milagai Podi with Roasted Gram
Instant Poondu Milagai Podi [No Grinding, Podi in just 5 min]
Idicha Poondu Milagai Podi [Chettinad Style]
Kollu Idli Milagai Podi/Kollu Idli Podi
Karuvepilai Podi/Curry Leaves Podi
Drumstick Leaves Podi/Murungai Keerai Podi
Paruppu Podi/Paruppu Podi with Garlic- Andra Style
Also check out other interesting and tempting Chutney/Thuvaiyal/Podi Varieties here.
Method
Heat a
kadai and dry roast the black urad dal until nice aroma arises. Keep stirring
to avoid it from burning. After it is roasted transfer it to a plate.
To the same kadai, add the black sesame seeds and fry well; it will start to pop with a sound. Keep stirring continuously and then transfer it to a plate.
Now add 1 tsp of oil to the same kadai, add garlic cloves and roast until they turn to golden brown color. Transfer the garlic cloves to a plate.
To the same kadai add another tsp of gingelly oil. Add the dry red chillies and roast well until it changes color. Do not forget to keep sautéing. Now transfer it to a plate.
To the
same kadai, add the curry leaves and fry well until they turn crispy and
transfer it to a plate.
If you are using compounded asafoetida, then add another tsp of gingelly oil to the kadai, fry the asafoetids/perungayam until it plums up and becomes crispy and switch off the stove. I have used the asafoetida powder directly when grinding the powder.
Let
everything cool down completely.
Transfer
everything to a mixer jar, add rock salt and grind everything together to a
coarse powder [make sure it is not very coarse or very fine]
Delicious
and tasty Nellai Idli Milagai Podi is ready to be enjoyed.
Serving
Suggestions: Add 2 tsp of Nellai Idli Podi, 1.5 to 2 tsp of Gingelly oil mix
well and serve it along with steam cooked idlis or dosais.
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you all for visiting my space, please come back again for more tempting and
traditional recipes from my kitchen.
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