Chutney Podi | 3 Dal Chutney Podi for Idlis
Channa dal / Bengal Gram Dal – 100 gms
Toor Dal / Piegeon Pea – 100 gms
Roasted Groundnut – 100 gms
Cumin Seeds – 1 tsp
Dry Red Chilies – 15 nos
Tamarind – 1 marble size
Garlic – 10 – 12 cloves
Salt to taste
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Curry Leaves handful
Wash the garlic and pat it dry. You can either wipe it clean or dry it under fan. It has to be dry. Trim the ends and pound the garlic along with its peel. Keep it aside.
Heat a Kadai, toss the cumin seeds till it splutters, transfer to a plate. Then toss channa dal till it starts turning colour, remove and toss toor dal. Next goes the dry red chilies till it turns crisp. Switch off the flame, add the tamarind and cover with lid.
Since you are using roasted peanuts, you can add it as such.
Once the dals cool down, take all of them in a mixie, add salt along with pounded garlic, pulse couple of times, then grind to a semi coarse powder. Make sure it’s not very fine powder.
Then remove to a bowl.
Now heat a kadai with oil, when it is hot, add mustard and curry leaves. Let it splutter. Switch off the flame, and let the oil cool down. when the oil is luke warm, add the ground podi to the kadai and mix well. Stir around to make sure the podi doesn’t get burnt. Cover with a lid and keep it closed for few minutes. Then spread on a plate and allow it to cool down completely before storing in a tight container