Idli Chutney Powder (With A Twist)

What is idli without the chutney podi or molaghai podi or gun powder as most of India knows it! What do you do to make it appropriate for children or for those who don't want that powerful spice? Well, here is a healthy alternative that I love and so do others.

This podi has almonds to give it a refreshing flavour. You can replace it with peanuts if you like. Almonds, contain a large number of nutrients and are easier to digest than most other nuts. I use a lot of curry leaves to give the podi some character, while being a rich source of calcium.

Ground Almonds

Ingredients:

1/2 cup chana dal (kadalai paruppu, split Bengal gram)
3/4 cup urad dal (split black gram)
10-15 almonds
2-3 sprigs of curry leaves
5-6 black peppercorns
1/8 teaspoon hing
1 teaspoon salt

Ingredients

Method:
1) Roast the chana dal on low flame till golden brown.

2) Roast the Urid dal on low flame till golden brown.

3) Roast the almonds on low flame till golden brown.

4) Wash the curry leaves well. Pat dry in a cloth or paper towel. Now roast on low flame – till it loses all it moisture. NOTE: The powder will get spoilt quickly if there is too much moisture.

5) Grind all the ingredients, add hing and salt. NOTE: The salt needs to be slightly more as this podi is eaten along with idlis or dosas.

6) Now make some steaming hot idlies and serve with this podi mixed with ghee or oil.


Optional Additions:
You can add chillies instead of pepper. Roast the chillies then roast add to the other ingredients

Dietary Considerations of the Basic Recipe:
Oil free