This is the powder that we prepare regularly at my home. It can be stored in air tight container and has shelf life for months. This podi is used as a spice powder along with the chili powder to the vegetables for making poriyal. This can also be used as additional powder along with the sambar powder to make arachu vitta sambar without coconut. This powder is commonly used in the brahmin style cooking. This is easy to make and lets look at the steps of making this powder. Pre

Paruppu Podi is the readily available Podi in many south Indian houses that goes well with hot steamed rice along with gingely oil or ghee. This is the traditional way of paruppu podi. You can also add the other dal varieties of your choice along with toor dal in same way. Preparation Time : 5mints|Cooking Time : 10 mints Ingredients: Toor Dal - 1/2 cup Whole Black Pepper - 1/2 tbspn Red chili - 2 to 3 nos Salt - to taste Hing - 1tbspn Directions: Dry Roast toor dal,red chil

Idli podi is a coarse powder mixture of ground dry spices that typically contains dried chili's, urad dal, channa dal, and sesame seeds. We traditionally use idli podi as a condiment on idlis, dosas and other South Indian dishes. It can be used for making a dish called podi idli which is the most favorite of many. Preparation Time:5mints|Cooking Time : 15 mints Ingredients: Urad dal - 2 cups Channa Dal - 1.5 cups Red chili - 25 to 30 nos(125 grams) Sesame seeds - 2 tbspn (bla