Ingredients
Equipment
Method
- Heat a pan with a little oil. Roast urad dal on low flame until golden and aromatic. Remove and cool completely.
- Roast chana dal the same way until golden. Cool completely.
- Roast dry red chillies with a little oil until crisp.
- Roast garlic, curry leaves and asafoetida separately.
- Roast white sesame seeds until they begin to pop. Remove immediately and cool.
- Let everything cool completely before grinding.
- Grind roasted red chillies separately into a fine powder.
- Grind fried gram, jaggery and salt together in another batch.
- Add roasted urad dal, chana dal, garlic, curry leaves and asafoetida. Grind to preferred texture.
- Add roasted sesame seeds and chilli powder. Pulse until well combined.
- Store in an airtight container.
Notes
Roast every ingredient separately — this is the most important step for flavour and aroma.
Always roast on low flame — high heat burns the dals and ruins the flavour.
Cool completely before grinding — warm ingredients make the podi oily and sticky.
Grind chillies separately first — this gives a more even spice distribution.
Adjust red chillies to your spice preference — 25 gives a medium spicy podi.
Store in an airtight glass jar — stays fresh for 3-4 weeks at room temperature.
Always roast on low flame — high heat burns the dals and ruins the flavour.
Cool completely before grinding — warm ingredients make the podi oily and sticky.
Grind chillies separately first — this gives a more even spice distribution.
Adjust red chillies to your spice preference — 25 gives a medium spicy podi.
Store in an airtight glass jar — stays fresh for 3-4 weeks at room temperature.