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Idli Karam Podi

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I’m a podi freak. Home made podis come to my rescue when I race against time or on those ‘just don’t feel like cooking days’. It spares me those extra few minutes in grinding a chutney or prepare a subzi to go with dosas. Simple in preparation, nutritious since most podis are packed with proteins and not to mention, tasty. Today, its Idli karam podi, not that you cannot eat this podi with dosas. Sure you can, its just that the podi smeared with ghee or oil makes a delectable combination with soft fluffy idlis. This same podi can be prepared with innumerable permutations and combinations. I hope to share more of these variations in future posts. For today, I hope you enjoy this recipe.:)

Idli Karam Podi Recipe

Preparation: 20 minutes

Cuisine: South Indian

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Ingredients:

1 1/2 tsps oil/ghee for roasting the dals and spices

1 cup bengal gram dal/senaga pappu

1/4 cup black gram dal/minappapu

a little less than 1/2 cup coriander seeds

10 dried red chillies, tear into two and de-seed (adjust to suit your spice level)

8 garlic cloves

salt to taste

1 Drizzle oil in a heavy bottomed vessel and roast the channa dal on low to medium heat for 3-4 mts. Add split gram dal, coriander seeds and dry red chillis to the roasting channa dal and continue to roast till the dals release their flavor and turn golden. Remove and cool.
2 Place the cooled dals and spices along with salt in a blender and grind to make a coarse powder. Add the garlic towards the end and grind for a few seconds.
3 Store in an air tight container and serve with South Indian tiffins like dosas and idlis with a generous helping of ghee or oil.

Note:

There are many variations to the karam podi. One variation, add a small gooseberry sized tamarind to the above ingredients to get that tangy flavor. Add the tamarind at the time of grinding the ingredients. Another variation is to replace garlic with a little less than 1/4 tsp asafoetida. Always grind the ingredients only after they are completely cool, otherwise they will a form a lump and you will not achieve the desired powder consistency if ground when still hot. Always store in dry air tight bottles and use a dry spoon to remove the podi. Podis are best consumed within 3-4 weeks of preparation, as they don’t retain the freshness after a month or so. You can also refrigerate for a longer shelf life and freshness.

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By sailu • Jul 9th, 2008 • Category: All Recipes, Andhra Recipes, South Indian Recipes, Spice Powders & Podis

28 Responses »

  1. notyet100 on July 9th, 2008 at 5:54 am:

    podi looks good,,,thanks for sharin,..and ya idli looks yummy tooo.

  2. Srivalli on July 9th, 2008 at 6:17 am:

    looks great!..can have this with chapati too..:)

  3. Jayasree on July 9th, 2008 at 6:37 am:

    liked your version of karam podi. Shall try this for a change

  4. Asha on July 9th, 2008 at 6:40 am:

    Looks beautiful, perfect Idlis and Chutney pudi too. Wish my family eats those podis, I always have to make gravy or chutney with Idlis or dosas.

    I will be on break, see you when I come back. Take care!:)

  5. shibani on July 9th, 2008 at 6:40 am:

    My mil always make it and we love this.Thanks for sharing such a nice recipe.Loved to see the fluffy idlis

  6. alka on July 9th, 2008 at 8:20 am:

    I have tried making idlis atleast 100 times,but mine never comes out so white and fluffy….Hmm will hunt your blog for the secret of making so perfect idlis..
    Podi looks so tempting too…i m always at loss of words and just keep gazing at lovely pics here

  7. Aruna on July 9th, 2008 at 8:45 am:

    Hi Sailu,

    I tried your idli-poDi recipe today and it looks and tastes great! As you mentioned rightly, there are so many varieties of this poDi. I make the poDi with lot more corriander seeds and hing (inguva) following my mom’s recipe, But, I always wanted to make and eat something like this. Thanks for sharing. Your idlies look delcious too:)

  8. Latha on July 9th, 2008 at 9:09 am:

    podi and idli looks delicious Sailu! Aakalesthundi :-)

  9. R.Punitha on July 9th, 2008 at 9:37 am:

    Hai Sailu, i’m Punitha.
    Actually You initiate me to cook delicious items through your site. Nowadays this is my full time work.
    Today i forgot to cook lunch!!!!!! Simply keep on watching….
    In future i think i’ll be an expert in cooking???
    Thank you so much Dear…

  10. Cham on July 9th, 2008 at 11:23 am:

    My son and i like to have idli podi for dosa or idlis, looks so fiery and thanks for sharing with us :)

  11. Kovida on July 9th, 2008 at 11:27 am:

    Hi Sailu,

    Perfect combination.I love this.Can we add water to this podi and have it like chutney?’coz my husband prefer chutneys than podi in tiffins.

  12. sneh on July 9th, 2008 at 11:27 am:

    Hi sailu,

    I am a regular visitor of your blog. your photos are really tempting and recipes are great.
    Thanks for the podi recipe, will try it soon.

    sneh

  13. Gauri on July 9th, 2008 at 12:29 pm:

    This dry chutney looks very similar to what my friend would bring in tiffin… very very delicious!!

  14. arundathi on July 9th, 2008 at 12:46 pm:

    lol - we make 3 different kinds at home - a spicy one for me, a green coriander one for my daughter and a sweet version for my husband!! now i’m gonna add a 4th! :) thanks for your recipe!

  15. Medhaa on July 9th, 2008 at 1:56 pm:

    I am eyeing the Idlis they look so delicious, love this podi Sailu we always bought ready made ones and hubby has it with rice too. Thanks a ton for sharing it. Eagerly waiting for the other ones. Do we use a particular kind of red chili? once when I made Sambhar powder I did not get the red color and then my friend told me about using some other kind of red chili. I love the color of your Podi. can you please tell me which red chili you used?

  16. Kalva on July 9th, 2008 at 2:08 pm:

    Wow.., awesome one Sailu, my nanamma still amkes the podi in the same way, but even coarser.. My fav combo with idlis!!!

  17. bee on July 9th, 2008 at 4:17 pm:

    i love the colour of this. thanks for the recipe.

  18. Ramki on July 9th, 2008 at 7:08 pm:

    You are right. The variations are endless. I lve Podis so much that I catalogued the variations in the One page cookbook - 1001 Podis.

  19. Madhu on July 9th, 2008 at 8:14 pm:

    Podi and idli looks appetizing!!!

  20. nags on July 10th, 2008 at 1:23 am:

    this is the only way i like idlis :) with podi and sambhar!

  21. arundati on July 10th, 2008 at 2:27 am:

    i call them little heaps of dynamite!! your’s looks fab!!

  22. Bharti on July 10th, 2008 at 10:54 am:

    That looks so lovely and appetizing! I have a new found affection for Podi thanks to your blog and I hope to try all of your podi recipes.

  23. Jayalakshmi on July 10th, 2008 at 1:41 pm:

    Thanks, looks lovely and mouth watering..

    How do some karm-podis look dark brown?. Any clues?

    Thanks.

  24. praveena on July 10th, 2008 at 3:50 pm:

    Hi Sailu,
    I am a regular follow up of ur site..
    Your idli with podi is very delicious… yummy…

  25. Purva on July 11th, 2008 at 6:14 am:

    Hi Sailu,

    I am new entrant to food blogging world, and have to learn lots from experienced food blogger like you. Podi looks really great and simple to make.

  26. Jennifer on July 11th, 2008 at 7:10 pm:

    Sailu,
    Love this podi! I love eating dosa podi also with steaming hot rice and ghee. Nothing’s like it!!!

  27. Kalai on July 12th, 2008 at 3:15 pm:

    Delicious and perfect podi!!

  28. Idli Karam Podi on July 15th, 2008 at 1:35 pm:

    […] sailu wrote an interesting post today onHere’s a quick excerptI’m a podi freak. Home made podis come to my rescue when I race against time or on those ‘just don’t feel like cooking days’. It spares me those extra few minutes in grinding a chutney or prepare a subzi to go with dosas. Simple in preparation, nutritious since most podis are packed with proteins […] […]

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