A nutritious, intensely nutty dry powder made by roasting flaxseeds with lentils, red chilies, garlic, and curry leaves — this is the podi that the health-conscious South Indian kitchen has quietly been making for generations.
Ingredients
- Flaxseeds – ½ cup
- Urad dal – 2 tbsp
- Dry red chilies – 4, broken
- Garlic – 4 cloves
- Curry leaves – 1 sprig
- Salt – to taste
Method
- Dry roast flaxseeds in a pan on low heat for 3–4 minutes until they begin to splutter. Set aside to cool.
- In the same pan, dry roast urad dal until golden.
- Add dry red chilies, garlic, and curry leaves and roast for 1–2 minutes until fragrant. Cool completely.
- Combine all roasted ingredients and grind to a coarse powder.
- Add salt and pulse once more.
Tip: Store in an airtight container at room temperature for up to 2 weeks. Mix with a drizzle of sesame oil or ghee and serve alongside hot idlis.
Pairs well with: Ragi idli, oats idli, foxtail millet idli — the nuttiness of the podi complements earthy, grain-forward idlis beautifully.
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