Idly Podi

              Haaaaaa now only i'm bit relieved as i'm able to post my recipes and for the past one week was not able to post any recipes as there was some problem with my blog.Hope now it got rectified.But still i'm having a doubt so thought of posting a very simple one that's idly podi of two versions.My Mom's and my MIL's version.

Ingredients :

Urad Dal(Full)	4 tbsp
Channa Dal	3 tbsp
Gingelly	1 tbsp
Hing	Req
Red chillies	25-30 nos
Salt(crystal)	1 tsp
Tamarind	1 inch piece 2

Method :

1.Roast all the items one by one in the given order.Fry red chillies and salt together.

2.Powder everything in the mixie but should be crunchy.

3.Enjoy with hot idlies and dosas.


MY MIL's Version :

Urad Dal	75 ml
Channa dal	100 ml
Gingelly	1 tsp
Green gram	1 tsp
Rice	1 tsp
Red Chillies	30-35 nos
Salt	Req
Curry leaves(dried)	Fist full
Hing	Req

Method :

1.Dry roast all the items together and powder in the mixie.

Notes :

1.Adjust the chillies and salt according to your taste buds.

Sambar Podi/Powder

          This is my mom's version of sambar powder.When my mom prepare's sambar everyone use to tel that is similar to hotel sambar.Even my cousin's also use to ask my mom for the recipe.I generally don't like ready made powders so i always prefer to prepare this by myself.This is the only one thing which i do for my mom in her kitchen hehehehe.

Ingredients :

Hing(bar)	3-4 tiny pieces
Fenugreek	1 tsp
Pepper	1 tsp
Channa dal	1 1/2 tbsp
Dhania	2 tbsp
Red chillies	1 cup
Salt(crystal)	1 tsp
Curry leaves(sundried)	Few

Method :


1. Take 1/4 tsp of oil in a wok and add the hing and wait for 3 sec and once its roasted on both the sides add the ingredients one by one in the order given in the ingredients column and fry everything except red chillies,salt and curry leaves.

2.Once all the items are roasted remove from the wok and put the red chillies,salt and curry leaves.
Fry till the red chillies is fried and take care no to burn it.

3.Now powder the red chillies first and late add other ingredients and powder on the pulse side.

Notes :


1.While roasting the ingredients should take care no to burn.Particularly fenugreek as it will give a bitter taste if is burned.

2. Oil is just for roasting the hing.