One of my friends Neha was asking for this recipe, and I have clicked pics for her while preparing it. When I have pics with me I thought why don’t I write a post on it. This recipe was shared by my father in law. He was a chef by profession, during the very less time we spent with him, he shared many cooking tips. He passed away a year after my marriage. I miss him. He is a wonderful person. I always loved to catch a chat with him, and he would share his experiences and his kids’ childhood memories. My hubby might have inherited all his qualities and patience from his father, hubby doesn’t cook though other than making tea, hahahaha.
Urad Dal – ¾ cup
Chana Dal – ¾ cup
Tur Dal – ¾ cup
Dry Red Chillies – 9 (remove the stem)
Curry Leaves – 3 springs (wash fresh curry leaves, pat dry them with cloth and dry them under fan)
Tamarind – take about size of lemon (remove if any outer shell and debris)
Garlic Cloves – 8 without skin
Salt – as per taste
Dry roast urad dal, chana dal, tur dal and dry chillies seperately.
- Dry roast curry leaves until they are crisp and tamarind seperately. If climate is not humid, then roasting of tamarind can be skipped.
- Grind together roasted turdal, chana dal, urad dal, dry red chillies, curry leaves and salt to a coarse powder.
- Now add tamarind and grind again.
- Add the garlic pods and grind. Powder should be bit coarse.
- Store in an air tight container.
Spicy idly powder with or without oil/ghee, goes well with idly, dosa, rice or sprinkle some on upma, tastes best with ghee. It saves me time on busy mornings as I can skip preparing chutney.
It will last for more than two months, but better to consume within a month or two. If you stay in humid climate like me better to store in refrigerator. As per our taste quantity of some ingredients can be adjusted like dry chillies, tamarind, garlic or salt.