Nalla Minimulu Idli Podi | Idli Powder with Whole Black Urad

Last month when my MIL was here we prepared a lot of varieties of pickle and powder which is the reason why my blog is flooded with lots of these recipes.I thoroughly enjoyed preparing them and now that I have learnt how to make them I don't have to wait for supplies from MIL next year.
Apart from chutneys and sambar,Idli podi makes a nice accompaniment for south Indian breakfast items like Idli and dosa.In general Idli podi or Karapodi is to be mixed with a liberal quantity of ghee which makes it more tasty to relish with idli. I have already posted the famous Andhra Nalla karam podi and also Tamilnadu style Milagai podi/Idli podi.Today's version is almost like Milagai podi and uses whole black urad instead of the whiter variety which makes it more nuttier and healthy.

Idli podi with Whole Black Lentils:
(makes approx 1 cup podi)
shelf life: 1-2 months

Ingredients:
1/2 cup whole Black Urad/lentils(Minumulu)
1/2 cup Chana dal
2 tbsp white Sesame seeds
8 Red chillies
Salt to taste
2 tsp Oil

Method:

• Heat 1 tsp oil and roast whole urad until it is roasted and crisp over medium flame.It takes roughly 5-7 mins.Remove it and keep it aside.
• Heat another tsp oil in the same kadai and roast chana dal until red and crisp.Remove and keep it aside.
• In the same kadai add red chillies until crisp and changes its color.Remove and let them cool
• Add sesame seeds to the same kadai and let them pop.It takes hardly a minute or two.Remove them on the plate.

• Once the ingredients are cooled down grind everything with salt(to taste) in the mixer to a coarse powder.
• Spread the mixture on a plate and once it is cooled pour into the air tight container and store it for a couple of months.

Serve it with idli/dosa/upma.Mix the powder with a liberal quantity of ghee or sesame oil while serving.

Notes:

1. You can replace whole black urad with the regular plain variety.
2. You can add 2-3 garlic pods in the last round of grinding for a nice flavor.
3. Addition of a fat pinch of hing also enhances the flavor of this podi.