"Idli podi, also known as gun powder or idli chutney is a flavourful dry chutney recipe from South India. Made with roasted peanuts, garlic, curry leaves, tamarind, and a few spices, this vegan and gluten-free dry chutney can make any savory dish taste better."
Idli Podi
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Prep time: 5mins
Cook time: 10mins
Serves or Makes: 5
Recipe Card
ingredients
- 4 tablespoons peanuts
- 12 curry leaves
- 1/2 teaspoons asafoetida (gluten free)
- 6 dry whole red chilies, adjust as per taste
- 8 cloves garlic (un-peeled)
- 1 tablespoons seedless tamarind
- Salt to taste
Method
Step 1
Wash and dry the curry leaves and garlic cloves with a kitchen towel. Don’t peel the skin of garlic. Once completely dry, roughly crush with the help of a mortar and pestle.
Step 2
Heat a pan and dry roast all the ingredients in it one by one. Roast till they lose the moisture and become fragrant (around 2-3 minutes each). Roast the tamarind at the end, it won't become completely dry but try to do as much as possible without burning it.
Step 3
Put everything on a plate and allow them to reach room temperature.
Step 4
Once they reach room temperature, put in a grinder and make a coarse powder. Take out in a bowl, add salt and mix.
Step 5
Store in an airtight container for 2 weeks at room temperature and 3-4 months in the freezer.