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Adding local short description: "Spice powder", overriding Wikidata description "coarse powder mixture of ground dry spices mostly used in South Indian dishes"
 
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{{Short description|Spice powder}}
{{unreferenced|date=August 2007}}
{{Use dmy dates|date=August 2019}}

{{refimprove|date=September 2020}}
{{Infobox prepared food
{{Infobox prepared food
| name = Idli podi
| name = Idli podi
| image = Idli Podi.jpg
| image =
| caption =
| caption =
| alternate_name =
| alternate_name =
| country = [[Tamil Nadu, India]]
| country =
| region = [[India]]
| region = [[South India]]
}}
}}
[[File:Idli podi.jpg|thumb|An Idli covered in Idli podi]]
'''Idli podi''' (இட்லிப் பொடி in [[Tamil Language|Tamil]]) is a coarse powder, originating from the [[Indian subcontinent]], with a mixture of ground dry spices that typically contains dried chilis, [[urad (bean)|urad dal]], [[chickpeas]], salt and sesame seeds. [[Tamil people|Tamilians]] traditionally use idli podi as a [[condiment]] on [[idli]]s, [[dosa]]s and other [[South Indian culture#Cuisine|South Indian dishes]].
'''Idli podi''', chutney pudi, or '''milagai podi''' ({{langx|ta|இட்லிப் பொடி|iṭlip poṭi}}; {{langx|ml|ഇഡ്ഡലി പൊടി|iḍḍali poṭi }};{{langx|te|కారం పొడి|kāraṁ poḍi}}; {{langx|kn|ಚಟ್ನಿ ಪುಡಿ|chaṭni puḍi}}) is a coarse spice powder, originating from the [[Indian subcontinent]], with a mixture of ground dry spices that usually comprises "dried chilis, black gram dhal, [[chickpea]], and sesame seeds".<ref>{{cite journal |last1=Gopi |first1=Eswari |last2=Narayanan |first2=Aruna |title=Development of Saravallai (Trianthema portulacastrum) dhal powder and acceptability of SDP incorporated Indian breakfast foods and snacks |journal=Elixir International Journal |date=2015 |volume=87 |page=35527 |url=https://d1wqtxts1xzle7.cloudfront.net/77584453/1443615812_87_202015_2035526-35332-libre.pdf?1640784865=&response-content-disposition=inline%3B+filename%3DDevelopment_of_Saravallai_Trianthema_por.pdf&Expires=1726760525&Signature=DdpYP5BLIi~6ucV1mcgMSTzIbWw6uhWfc2S85BtXD~L~tcx-Tf7tugxje944uogDt26G8KkwRwWC6UvLcd1cnO7TK36qwhAijqBR5fat9RkvmD9bWJWSAUg4uckqzYuXAnFpEvbdtRHCNrdTmVmncKHDp1ujKKrFuQRY~AtM9u10Yh8Y7b3Y8lYlEQHdf2LfNMoyVwU9eXX7BA0x0Iire0dBE0FRltkTmIqm0T5uZG59dgN-60RkZEfooHAlata0GsNkNUhEuleoFQISxKPOZF7GaMpIcsAghlfYQfvl0NiI837uqCod2MXhRK68O3Lfv06C~zKNGF4YTo3Ak61mFQ__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA}}</ref> The spice mix is commonly referred to in informal speech as "gunpowder" due to its flavorful heat or chutney powder.<ref>{{Cite web|last=Borah|first=Plavaneeta|title=5 Delicious Chutney Powders You Need To Pick Right Now|url=https://swirlster.ndtv.com/work-money/5-delicious-chutney-powders-you-need-to-pick-right-now-1983651|date=26 January 2019|access-date=31 August 2020|website=swirlster.ndtv.com|language=en}}</ref> It is generally mixed with gingelly (sesame) oil or melted ghee when it is served alongside idli or dosa.<ref>{{Cite web|title=How To Make Sensational Gun Powder At Home: A Perfect Recipe For Keeps|url=https://food.ndtv.com/food-drinks/how-to-make-sensational-gun-powder-at-home-a-perfect-recipe-for-keeps-1907000|access-date=31 August 2020|website=NDTV Food}}</ref>


While historical records of the origin of Podi, or gunpowder, are scattered, Sangam literature boasts it as a popular delicacy during the reign of the Vijayanagara dynasty.<ref>{{cite news |last=<!--staff byline; no author given--> |title=The Indian Gunpowder Or Podi: History Of This Great Culinary Condiment |url=https://www.timesnownews.com/lifestyle/food/news/the-indian-gunpowder-or-podi-history-of-this-great-culinary-condiment-article-110145613 |agency=Times Now News |date=May 15, 2024}}</ref> Its impact is most prominent in the South Indian states of Andhra Pradesh, Telangana, Karnataka, and Tamil Nadu.
Idli podi also called as dosa podi in Kerala is eaten as a dipping condiment: The diner takes a teaspoon of powder on his plate, makes a well in the centre, adds sesame or other oil to this crater, and mixes in the powder to form a moist paste. Pieces of idli or dosa are then broken off and dipped into this tasty oil-powder mix, and eaten. It may also be simply added dry to food.

It is a convenient substitute for [[chutney]]s and is usually available in most households in [[Tamil Nadu]].

;Recipe for idli podi
:100 g of [[urad (bean)|urad dal]]
:100 g of [[chickpea|channa dal]]
:5-10 dry red chilis
:1/2 tsp [[Sesamum indicum|til]] ([[sesame]] seed)
:a pinch of [[asafoetida]]
:salt to taste

:Mix the dal and the chilis in a wok and dry roast until the white dal turns golden brown. Remove to a plate and sprinkle the asafoetida on the mix before it cools. Dry roast the sesame seeds until they become dry. Mix with the dal and chili mix and let cool.

:Salt to taste and put it all in a grinder and make a slightly coarse powder.

:Mix with either sesame oil or ghee when using.

:Some recipes add powdered, roasted garlic.

:Add 25g of rice and two teaspoons of pepper to get the authentic pallakkaad-style idli molagai podi.

:Instead of sesame seeds, try adding [[jaggery]] to get a different taste.


==See also==
==See also==
* [[List of chutneys]]
* [[List of condiments]]
* [[List of condiments]]
* [[List of Indian condiments]]


==References==
==References==
{{portal bar|Food}}
{{Reflist}}
{{Reflist}}

{{Herbs & spices}}
{{Herbs & spices}}
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{{india-cuisine-stub}}
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{{DEFAULTSORT:Idli podi}}


[[Category:Chutney]]
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{{DEFAULTSORT:Idli podi}}
[[Category:Herb and spice mixtures]]
[[Category:Herb and spice mixtures]]
[[Category:Kerala cuisine]]

[[Category:Tamil_cuisine]]

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{{india-cuisine-stub}}

Latest revision as of 03:28, 27 December 2024

Idli podi
Region or stateSouth India
An Idli covered in Idli podi

Idli podi, chutney pudi, or milagai podi (Tamil: இட்லிப் பொடி, romanized: iṭlip poṭi; Malayalam: ഇഡ്ഡലി പൊടി, romanized: iḍḍali poṭi;Telugu: కారం పొడి, romanized: kāraṁ poḍi; Kannada: ಚಟ್ನಿ ಪುಡಿ, romanized: chaṭni puḍi) is a coarse spice powder, originating from the Indian subcontinent, with a mixture of ground dry spices that usually comprises "dried chilis, black gram dhal, chickpea, and sesame seeds".[1] The spice mix is commonly referred to in informal speech as "gunpowder" due to its flavorful heat or chutney powder.[2] It is generally mixed with gingelly (sesame) oil or melted ghee when it is served alongside idli or dosa.[3]

While historical records of the origin of Podi, or gunpowder, are scattered, Sangam literature boasts it as a popular delicacy during the reign of the Vijayanagara dynasty.[4] Its impact is most prominent in the South Indian states of Andhra Pradesh, Telangana, Karnataka, and Tamil Nadu.

See also

[edit]

References

[edit]
  1. ^ Gopi, Eswari; Narayanan, Aruna (2015). "Development of Saravallai (Trianthema portulacastrum) dhal powder and acceptability of SDP incorporated Indian breakfast foods and snacks" (PDF). Elixir International Journal. 87: 35527.
  2. ^ Borah, Plavaneeta (26 January 2019). "5 Delicious Chutney Powders You Need To Pick Right Now". swirlster.ndtv.com. Retrieved 31 August 2020.
  3. ^ "How To Make Sensational Gun Powder At Home: A Perfect Recipe For Keeps". NDTV Food. Retrieved 31 August 2020.
  4. ^ "The Indian Gunpowder Or Podi: History Of This Great Culinary Condiment". Times Now News. 15 May 2024.
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