Karuppu Ulundhu Idli Podi

Karuppu ulundhu is Urad Dal with its skin, and I love how earthy and nutty it makes this idli podi. I dry-roast a cup of black urad dal with Bengal gram dal, black sesame seeds, pepper, cumin, and red chillies, then grind everything coarse with salt.

I fry the black urad dal and Bengal gram dal separately till light brown, then roast the pepper, cumin, sesame seeds, asafoetida, red chillies, and curry leaves. I grind everything lukewarm to a coarse powder with salt — not too fine, so it stays textured. I serve it with idli and dosa drizzled with sesame oil. More podi recipes to try: Podi Idli, Poondu Podi

Karuppu Ulundhu Idli Podi

Karuppu Ulundhu Idli Podi

Recipe by S Kamala

0.0 from 0 votes

A coarse powder of black urad dal, Bengal gram, 15 red chillies, a single tablespoon of black sesame, pepper, cumin and curry leaves, ground with salt.

Course: Others, SidesCuisine: IndianDifficulty: Medium

Servings

250 gm

servings

Prep time

10

minutes

Cooking time

15

minutes

Ask about this recipe Substitutions, scaling, timing — answered from this recipe.

Ingredients

• Karuppu Ulundhu (Black Urad Dal) – 1 cup

• Kadalai Paruppu (Bengal gram Dal) – 1/2 cup

• Black sesame seeds – 1 tablespoon

• Black pepper – 1 teaspoon

• Seeragam (cumin) – 1 teaspoon

• Asafoetida (hard) – Gooseberry size

• Curry Leaves – a handful

• Red chillies – 15

• Oil – 2 teaspoons

• Salt – 2 teaspoons

Directions

• Heat a teaspoon of oil in a heavy bottom kadai and fry the Black urad dal till it becomes light brown. Remove and put it in a plate.
• Same kadai add Bengal gram dal and fry till it turns light brown. Remove and set aside.
• Add few drops of oil and fry asafoetida, black pepper, cumin, sesame seeds separately one by one and remove.
• Then add few drops of oil and fry red chillies and curry leaves for few seconds and remove.

  • 

• When the fried items are lukewarm add salt and grind it to a coarse powder.
• Store it in a tight container.

Notes

• If you like garlic flavour, then add few garlic flakes crushed with it’s skin and fry along with other ingredients.
• Store the podi in an airtight container at room temperature for up to a month — keeping it dry is what keeps it fresh and aromatic.
• Grind the fried ingredients when lukewarm to a coarse powder — over-grinding makes it pasty and dulls the texture.