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Podi
Preparation info
- Makes
220 g
- Difficulty
Easy
Appears in
By Priya Wickramasinghe and Carol Selva Rajah
Published 2005
Podi is a coarse powder used as a dip or as a seasoning. Eat it with idli or use it as a scatter seasoning for steamed vegetables or salads. This will make enough to last a long time so store it in a jar and use it as you need it (you can make half if you wish).
Ingredients
Method
Place a small frying pan over low heat and dry-roast the urad dal, stirring constantly until brown. Remove from the pan and repeat with the chana dal, dried chillies and sesame seeds. Grind the roasted mixture to a powder with the sugar and salt, using a spice grinder or pestle and mortar. Cool completely and store in a jar or an airtight container.
When ready to serve, heat the ghee in