Chandrama's Podi Recipe

Prepare and roast dals

Heat a heavy-bottomed skillet over medium heat. Add 1 tablespoon of the oil. When hot, add the dried chana dal and spread into a single layer. Dry-roast, stirring frequently, until the dal turns a deep golden brown and gives a nutty aroma, about 6–8 minutes. Transfer to a plate. In the same pan, add the urad dal and dry-roast, stirring, until golden and puffed, about 5–7 minutes. Transfer to the plate with the chana dal.

Roast chilies and spices

Wipe the pan if necessary and lower heat to medium-low. Add the remaining 1 tablespoon oil. Add the dry red chilies and roast gently until they darken slightly and become crisp, 1–2 minutes; be careful not to burn. Remove and set aside with dals. Add fenugreek seeds and roast for 20–30 seconds until aromatic (they brown quickly). Add black peppercorns and roast for 30–45 seconds. Transfer these to the plate with dals and chilies.

Curry leaves and sesame seeds

In the same pan on low heat, add the curry leaves and sauté until they crisp up and are fragrant, 1–2 minutes. Remove and allow to cool. Add sesame seeds and roast on low heat, stirring constantly, until they pop lightly and become fragrant, about 1–2 minutes. Remove and cool.

Cool all roasted ingredients

Spread all roasted components (chana dal, urad dal, roasted chilies, roasted fenugreek and pepper, curry leaves, sesame seeds) on a plate or tray and allow to cool completely to room temperature. Cooling prevents the powder from becoming pasty when ground.

Grind to a coarse powder

Working in 1–2 batches (do not overfill), add the cooled roasted dals, chilies, roasted spices, sesame seeds, and curry leaves to a spice grinder or small high-speed blender. Add asafoetida and salt. Pulse in short bursts to achieve a slightly coarse, grainy powder — traditional podi has texture, not a flour-fine powder. Scrape down the sides as needed. Total grinding time per batch: 20–30 seconds, depending on grinder strength.

Adjust texture and store

Taste a small pinch and adjust salt if necessary. If you want a slightly smoother podi, pulse a few more times. Transfer the podi to a clean, dry airtight jar. Optionally, pour 1–2 teaspoons of hot oil or ghee over the top before sealing to help preserve aroma and enhance flavor. Let rest for a few hours for flavors to marry; podi keeps for 2–3 weeks at room temperature and longer refrigerated (up to 2 months).

For traditional serving, mix 1–2 teaspoons of podi with 1 teaspoon of ghee or sesame oil to make 'podi thanni' and pour it over steamed rice. Alternatively, sprinkle podi over idli or dosa, or use as a dry condiment. Adjust podi quantity to taste.