KARUPPU ULUNDHU IDLY PODI
Jump to RecipeIdly podi is a traditional South Indian dry chutney powder made from roasted lentils, dried red chillies and few other spices. It is also called as milagai podi or gun powder. It has a coarse texture to it. Idly podi mixed with sesame oil or ghee creates a flavorful dip, and is commonly served with idly and dosa.
Urid dhal (black gram) is one of the main ingredient to make idly podi. Idly podi available in any stores are made with peeled urid dhal. But, traditionally it is made with unpeeled urid dhal(karuppu ulundu). Karuppu ulundhu idly podi is mostly preferred for its nutritional values.
Karuppu ulundhu or unpeeled urid dhal is rich in calcium, iron and protein. Traditionally, it is given to women and growing children for bone strength, and commonly recommended during pregnancy and postpartum recovery. It helps to reduce joint pain and supports overall skeletal health.
ABOUT THE RECIPE:
This is a traditional recipe, that we’ve been making in our family for generations. For this recipe, the ingredients can either be dry roasted or fried in oil. For a longer shelf life, the ingredients has to be dry roasted without adding oil to it. Oil causes rancidity, leading to a bad smell and can reduce the shelf life of the recipe.
Since, we make fresh batch for every 2 to 3 months, I’ve used oil for this recipe. This can be stored in an airtight container at room temperature for about 3 months. If you dry roast the ingredients, it can be stored for more than 6 months.
INGREDIENTS FOR KARUPPU ULUNDHU IDLY PODI:
- UNPEELED URID DHAL – 2 CUPS
- CHANNA DHAL – 1/2 CUP
- DRY RED CHILLIES – 25 NOS.
- SALT – AS REQUIRED
- ASAFOETIDA – 1/2 TSP
- CURRY LEAF – 20 NOS.
- OIL – 1 TBSP
HOW TO MAKE KARUPPU ULUNDHU IDLY PODI:
- Heat a pan or kadai, and add 1 tsp of oil to it.
- Once the oil is heated, add the dry red chillies to it. Roast it on medium-low flame, until it turns crispy.
- Once it is roasted, transfer it to a plate and add the urid dhal the same pan.
- Roast it until it turns to light golden brown in color. Once it turns to light golden brown in color, transfer it to the same plate.
- Then add the channa dhal to the same pan and roast it until it turns color. Transfer it to the plate, once it changes color.
- Add salt to it and roast it for 25 to 30 seconds. Table salt or any other salt can also be used. Since, salt might ooze out water, it has to be roasted.
- After 25-30 seconds, transfer it to the plate, and add remaining oil to it.
- Add the asafoetida to it. Asafoetida powder can also be used. Roast it until is changes color. It takes around 20 to 30 seconds.
- Once it start to change color, add the curry leaves to it. Roast them until the curry leaves turn crispy.
- Once it turn crispy, transfer it to the same plate. Let all the ingredients cool down completely.
- Once all the ingredients cool down completely, transfer it to a blender. Blend them to a coarse mixture. Do not blend it to a fine powder.
- Add the blended mixture to a large bowl, and let it cool down. Once it cools down transfer it to an airtight container.
YUMMY AND DELICIOUS KARUPPU ULUNDHU IDLY PODI IS READY.
SERVE IT WITH IDLY OR DOSA, ALONG WITH SESAME OIL OR GHEE.
I USED KARUPPU ULUNDHU IDLY PODI TO MAKE PODI IDLY.
KARUPPU ULUNDHU IDLY PODI
~50
servings15
minutes50
kcalIdly podi is a traditional South Indian dry chutney powder made from roasted lentils, dried red chillies and few other spices. It is also called as milagai podi or gun powder. It has a coarse texture to it. Idly podi mixed with sesame oil or ghee creates a flavorful dip, and is commonly served with idly and dosa.
Urid dhal (black gram) is one of the main ingredient to make idly podi. Idly podi available in any stores are made with peeled urid dhal. But, traditionally it is made with unpeeled urid dhal(karuppu ulundu). Karuppu ulundhu idly podi is mostly preferred for its nutritional values.
Karuppu ulundhu or unpeeled urid dhal is rich in calcium, iron and protein. Traditionally, it is given to women and growing children for bone strength, and commonly recommended during pregnancy and postpartum recovery. It helps to reduce joint pain and supports overall skeletal health.
Ingredients
UNPEELED URID DHAL – 2 CUPS
CHANNA DHAL – 1/2 CUP
DRY RED CHILLIES – 25 NOS.
SALT – AS REQUIRED
ASAFOETIDA – 1/2 TSP
CURRY LEAF – 20 NOS.
OIL – 1 TBSP
Directions
- Heat a pan or kadai, and add 1 tsp of oil to it.
- Once the oil is heated, add the dry red chillies to it. Roast it on medium-low flame, until it turns crispy.
- Once it is roasted, transfer it to a plate and add the urid dhal the same pan.
- Roast it until it turns to light golden brown in color. Once it turns to light golden brown in color, transfer it to the same plate.
- Then add the channa dhal to the same pan and roast it until it turns color. Transfer it to the plate, once it changes color.
- Add salt to it and roast it for 25 to 30 seconds. Table salt or any other salt can also be used. Since, salt might ooze out water, it has to be roasted.
- After 25-30 seconds, transfer it to the plate, and add remaining oil to it.
- Add the asafoetida to it. Asafoetida powder can also be used. Roast it until is changes color. It takes around 20 to 30 seconds.
- Once it start to change color, add the curry leaves to it. Roast them until the curry leaves turn crispy.
- Once it turn crispy, transfer it to the same plate. Let all the ingredients cool down completely.
- Once all the ingredients cool down completely, transfer it to a blender. Blend them to a coarse mixture. Do not blend it to a fine powder.
- Add the blended mixture to a large bowl, and let it cool down. Once it cools down transfer it to an airtight container.
- YUMMY AND DELICIOUS KARUPPU ULUNDHU IDLY PODI IS READY.