Friday, June 29, 2012

Nalla Minimulu Idli Podi | Idli Powder with Whole Black Urad

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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

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

  • 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.

  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.


Unknown said...

very nice pictures and looks very innovative ur space

Reshmi Mahesh said...

Yummy podi...Perfect spicy side for idlis...Lovely clicks..

Sangeetha Nambi said...

Tempting podi always...

Unknown said...

Idli podi looks spicy and useful.

Cuisine Delights
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virunthu unna vaanga said...

i loved podi varieties... it looks yummy and your picture is beautiful!!!

if u have time plz visit my blog and be my friend

Unknown said...

good one..bookmarked!

Unknown said...

My mother used to make a similar kind of version..urs look very flavourful

anjana said...

loved this flavourful and spicy podi..cute clicks..

Shobha Kamath said...

Looks good ! I am sure it tastes nice and spicy.

Shri said...

Podi looks and sounds delicious!
Pratibha, please link it up with the CWS-black Gram event ending tomorrow.

FewMinute Wonders said...

Using black skinned udad dal is very healthy. Very nice recipe.

Spice up the Curry said...

very flavorful powder recipe

Jeyashris Kitchen said...

I love the most of the andra podi varieties. Nicely clicked

Priya Suresh said...

Super flavourful post, love here the addition of whole black urad. said...

Love the clicks and the sure will go great with rotis as well!

Lakshmi said...

I have not tasted the whole urad podi, looks yumm and recipe interesting.

Archana said...

Looks delicious. I remember Rammurthy aunty making these, sorry our neighbor as a kids making this and me enjoying it. Will make this asap.

Sum said...

Good one...

Rapabi said...

Hi loved your mouth watering a south indian and love my food...loved your podi varieties.the photography and recipes look yummmmmmmmmmmmmmmmmmmmm........Thanks a ton and keep too love cooking and feeding people....

chef and her kitchen said...

@Rapabi...Thanksfor your kind words..I would b glad if you try and lemme know how the recipes turned out

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