Coconut Podi
This also is an accompaniment to thosai and idli and as it is a dry dish this will keep for a few days.
Ingredients:
Gram dhal 1 teaspoon
Urid dhal 1 teaspoon
Salt
Tamarind
Jeera 1 teaspoon
Dry chillies 7
Coconut scrapped 1 cup
Asafoetida powder ½ teaspoon
Curry leaves 6
Method:
Dry roast the coconut scrapings until they turn golden brown.
Fry in oil the gram dhal, urid dhal, jeera, curry leaves and dry chillies separately and set aside.
Use a grinder to grind tall these together to a fine powder and add the salt and asafoetida and finish grinding.
Ellu Podi
This can be an accompaniment even to rice dishes and to any other dish where one requires a hotter spicy taste.
Ingredients:
Gingelly seeds - Ellu 2 cups - White or cleaned only
Dry chillies 100 Gms
Garlic 4 clove
Curry leaves 10
Tamarind ½ teaspoons
Salt to taste
Method:
Dry roast separately the Gingelly seeds Chillies, garlic cloves and curry leaves.
Grind the dry chillies, garlic, curry leaves, tamarind and salt in a grinder to a fairly smooth mixture.
Place this mixture in a bowl and add the roasted gingelly seeds and thoroughly mix them.
Adjust salt.
Note: If you like more garlic flavour then add more garlic to your taste.