South Indian Spice Odyssey: On a Flavourful Journey with Idli Podi

| Team Atomberg
South Indian Spice Odyssey: On a Flavourful Journey with Idli Podi

Equipment

  • Atomberg Mixer Grinder
  • Atomberg 500-ml Chutney Jar
  • Tawa or Fry Pan
  • Measuring Spoons and Cups
  • Spatula or Spoon
  • Plate or Bowl

Method of Preparation

  • Take a tawa or frying pan and heat it on medium heat.
  • Once hot, start by roasting the chana dal, roasting until light brown and fragrant.
  • Remove from heat and add to a plate or bowl.
  • Add the urad dal to the same tawa or pan and roast in a similar way until golden and fragrant, then add it to the same plate.
  • Now roast the dried red chillies in the same pan on medium heat till slightly brown and crisp; then add to the same plate.
  • Do the same with the whole cumin seeds, roasting till brown and fragrant and adding to the same plate or bowl.
  • Finish the prep by roasting the fresh garlic cloves whole on the pan for about 2 minutes, till all sides are slightly brown and well roasted.
  • Add the garlic to the plate and let the ingredients rest till cool.
  • When the ingredients have cooled down, add them to the 500-ml chutney jar.
  • Secure the jar into your Atomberg Mixer Grinder, ensuring the blue light lights up when you close the jar.
  • Grind the spices together in Coarse Mode.
  • Open the lid in between to scrape down the sides of the jar using a spatula or a spoon.
  • Grind for 2-3 minutes or until you get a uniformly coarse texture.
  • Store it in a bowl and have it with soft, fluffy, and steaming hot idli.

And you are done! This simple recipe is all that you need to take your meals to the next level. Simply add a spoonful of the mix to your meal and have it alongside every mouthful. This will not only give your mouth a burst of flavour but also a delightful texture and mouthfeel that adds another level of satisfaction to every meal.

Tips/Tricks

  • You can adjust the quantity of the chillies and the salt as per your spice preferences and taste. Alternatively, if you do not wish for any spice but want the red colour, then you can use whole-dried Kashmiri chillies instead.
  • For added flavour, you can add other ingredients, like curry leaves, coconut, sesame seeds, and even peanuts. Make sure to roast them well to draw out their flavour as much as possible without burning them.
  • You can prepare a fresh batch before each meal if you want. However, to make things easier, you can make a large batch at once and store it in a dry, airtight jar for future consumption. This will keep the texture and taste of the mix intact for whenever you want to have it.