I love to try different varieties of podi’s/spice mixture which go with most of the south Indian breakfast like idli, dosa, pungulu etc., I sometimes add these spice mixture to hot rice and mix it up with ghee to indulge on a heavenly meal.
Whenever raw mangoes are in season, my mom makes this aromatic, spicy and tangy ‘mango karam podi/kairi ki podi’ what we call this at home. This is very simple to make podi and can be easily made if you have got amchur/dry mango powder at home.
- ¾ cup Bengal gram/Chana dal
- ½ cup split Black gram/Urad dal
- 2 tbsp. dry Mango powder/Amchur
- 4 tbsp. Coriander seeds
- 1 tbsp. Cumin seeds
- 12 dry Red chilies
- 8 cloves Garlic
- 2 tbsp. Oil
- In a skillet, on low flame dry roast Bengal gram and urad dal separately until they turn nice red in color. Take care not to burn.
- Take onto a plate and set aside to cool. In the same skillet, add coriander and cumin seeds. Toss until they start to change color and nice aroma starts to release.
- Transfer onto a plate to cool. Again in the same skillet, add oil and when it heats up add dry red chillies and fry until they turn dark.
- Remove onto a kitchen plate and leave it to cool. Upon cooling add roasted Bengal gram and black gram to coarse. Add roasted coriander seeds and cumin seeds and grind again.
- Pulse by adding fried red chilies. Now add dry mango powder, salt and garlic cloves. Grind until coarse and check for salt. If required add and pulse for a second and remove into a clean and dry air tight container.
- Serve by adding little warm melted ghee on plate with idli/dosa/pungulu/paniyaram. I served this with ‘Gunta Pungulu’ and every love at home just loved it.
- Add love to make this podi taste ‘Yummy’.