Idi Chammanthi/Dry Chutney Powder

This is one of my favorite side dish. Even though it will take some time to prepare it, the taste will be awesome. I tried the same from stores too, but couldn't get the exact taste. So i starts the preparation by myself. I follow the same recipe which my mom and grandma used to do. Those recipe is here for you all.

Ingredients:

Coconut	4 cup
Curry leaves	2 sprig
Urad dal	3/4 cup
Toor dal	1/4 cup
Garlic	12 cloves
Red chilly powder	3 to 4 tspoon
Coriander powder	2 tspoon
Asafoetida powder	1/2 tspoon
Salt	to taste
Tamarind	1 lemon size

Preparation:

(1) Heat a pan and add coconut. Saute it. When it starts to change color add curry leaves and continue stirring till color of coconut change brownish( Take care not to burn them). Remove the ingredients from the pan. Let it cool.

(2) In the same pan add urad dal, toor dal and garlic. Better to add garlic towards the end. Saute till the color changes golden brown. Now reduce the flame to low and add chilly powder, coriander powder. Saute for some seconds so that the raw smell goes off. Now remove the ingredients from the pan. Let it cool.

(3) In the same pan add tamarind and saute it for some seconds until it get warm (you can do it in microwave oven too). Now switch off the flame. Let it cool.

(4) Now you have to grind all the cooled ingredients separately that is, grind the coconut mixture in a mixer and make a coarse powder. Keep it aside.

(5) Also grind the urad dal mixture in a mixer and make a fine powder. Keep it aside.

(6) Take the stirred tamarind in a mixer. Add salt to it. Grind it and make a fine powder.

(7) Now you have to mix all the ground mixtures. For that take the ground coconut mixture in a bowl. Add urad dal mixture little by little to it and mix well( you can do this in a mixer too, but if at any point you found the proportion of coconut mixture to urad dal mixture is correct, you can use the remaining urad dal mixture separately as dosa/idly podi. If urad dal mixture dominate coconut mixture the taste of chutney powder differs).

(8) Now take this mixed ingredients in a mixer along with ground tamarind powder,asafoetida powder and grind it till smooth( make salt test while grinding).

Your dry chutney powder is now ready. You can store it in an airtight container and keep in room temperature. It ll long last if u keep in refrigerator.

Have it with your rice.dosa/idly…

Tips:

• Don't add oil or water in this recipe.
• You can use fresh coconut/frozen coconut. Some coconut when grinned will be little watery even after stirring. Don't worry, it will dry off when mixed with urad dal ingredients.

Dosa/Idly Podi

I love to have podi with dosa/idly, my little one too like it. It is easy to prepare. Once u prepared you can have it for more than 6 months.

Ingredients:

Black gram dal/Uzhunnu	1 cup
Red gram dal/thuvara parippu	1/2 cup
Dry red chilly	10 to 13
Garlic	10 cloves
Asafoetida powder	1 tspoon
Coriander powder	1&1/2 tspoon
Curry leaves	2 sprig
Oil	1 tbl spoon
Salt	to taste

Preparation:

(1) Take the necessary ingredients to fry in oil. The below picture includes black gram dal,red gram dal,dry red chilly,garlic and curry leaves.

(2) Heat oil in a pan. Add black gram  into it and stir for some seconds. To this add red gram dal, dry red chilly and stir for 5 to 7  minutes.

(3) Now add garlic and curry leaves into it. Stir the contents continuously until the color changes to dark brown and emanates it's unique flavor

(4) Now switch off the flame and add coriander powder. Stir well. Remove the pan from stove. Allow it to cool.

(5) Once it is cooled add salt into it and mix well. Now grind the mixture well in a mixer without adding water.

(6) After grinding add asafoetida powder and mix well. Your dosa/idly podi is ready. Store in an air tight container and enjoy.

Have it with ur dosa/idly when you are bored with usual chutneys:)

TIPS:

• Take care not to burn the ingredients while stirring.
• While grinding you can add more salt or chilly powder to your taste.