Idli Podi Recipe Idli Milagai Podi Recipe

Ingredients for Idli Podi Recipe

Urad Dal / Ulundu Paruppu - 1 cup Toor Dal / Tuvaram Paruppu - ⅓ cup Dry Red Chilli -8 (I used 4 kashmiri chilli & 4 regular spicy chilli) Garlic - 6 Curry leaves a handful Asafoetida / Hing / Kaya Podi - 1 tsp Salt to taste Oil - ½ tsp + ½ tsp

Dry Red Chilli :

Dry red chilli is a condiment that enhances the flavour and colour of food. It contains medicinal and homoeopathic properties. We provide red chillies that are uniform in shape and size. It is mostly used to season foods. The chillies have a strong flavour.

Urad dal :

When cooked, urad has an earthy flavour and an unusual mucousy texture.

Garlic :

Garlic has a distinct, pungent flavour that, when raw, borders on spicy and, when cooked, borders on nutty. Sulfur compounds, such as diallyl disulfide, contribute to the mustard-like flavour profile. It loses its acrid raw flavour when dried and crushed into garlic powder, making it ideal for seasoning dishes.

Why is idli podi called gun powder?

Karuveppilai podi is made of curry leaves, paruppu podi is made of lentils and various spices, and idlii podi is made of sesame seeds and lentils and is known as “gunpowder” because of its explosive flavour. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.