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Kanchipuram Idli Podi
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5 from 5 votes

Kanchipuram Idli Podi

Kanchipuram Idli Podi is an authentic Tamil Nadu Condiment made specially for the Kanchipuram Idlis. This condiment is prepared fresh when we make these popular Idlis.
Course Chutneys, Dips and Spreads
Cuisine Tamil Nadu
Keyword Gun Powder, Spice Powders
By Cook Method Stovetop
Occasion Everyday Meal, Meals for One
By Diet Diabetic, Gluten Free, Healthy Recipes, Protein Rich, Vegetarian
Dish Type 30 Minutes Meal, Combo Dishes, Condiments
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cup
Calories 510kcal
Author Srivalli

Ingredients

  • 50 gms Chana Dal /Bengal Gram
  • 50 gms Urad Dal
  • 8 to 10 Dry Red Chillies
  • A pinch Asafoetida /Hing
  • Salt to taste
  • 1 tsp Cooking Oil

Instructions

Roasting the Lentils:

  • Heat a Kadai or a wok on high flame. After few minutes, reduce to medium, add oil, add curry leaves, and dried red chilies. Toss until the chilies are done.
  • Transfer to a plate to cool down.
  • Next add the chana dal and cook on low flame until it turns aromatic.
  • Remove and add the urad dal. Again roast until done.
  • Roasting the dal/lentil takes about 5 to 7 mins on low flame.
  • Allow the ingredients to cool down completely.

Making the Condiment:

  • Then take it in a blender or a mixer jar, grind to a coarse powder or condiment.
  • Make sure you don't powder to a find powder.
  • Allow the condiment to cool down, store in an airtight container.
  • This stays for at least 2 to 3 months.

Notes

Always make sure you keep dry vessels so that this condiment stays fresh and good for at least 2 months.

Nutrition

Calories: 510kcal | Carbohydrates: 90g | Protein: 27g | Fat: 8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 35mg | Potassium: 1159mg | Fiber: 29g | Sugar: 20g | Vitamin A: 3430IU | Vitamin C: 519mg | Calcium: 176mg | Iron: 10mg
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