10 varieties of Podi – Indian Food

Have you heard about Podi? It is a one of the Indian foods. It is an easy side dish which matches with Idly, Dosa, Appam and even rice. You should know that it’s a spice blend popular in India, one that is sprinkled on food to spike the flavor profile of a dish. Here we are introducing delicious varieties of Podis and point you an Indian store to buy all these healthy packages. You can buy them from our Indian supermarket Zurich/ Indian supermarket/ Indian shop Geneva/ online Indian grocery.

What are Podis?

Across India, the act of grinding stone against stone is as old as much of cooking itself. References to flat, cylindrical and rounded grinding stones date back millennia both in Sanskrit and Tamil literature. Crushing, as a result, has become foundational to a large part of India’s culinary history, whether to create juices, batters, wet pastes or dry spice powders. As they’re commonly called in the south Indian states and territories, ‘podi’ or ‘pudi’.

People (Mostly South Indians) use them as a chutney substitute while travelling or for tiffin or lunch boxes. Basically Idly Milagai Podi is a dry powder preparing with lentils and red chilies. There is some spiciness and heat in a typical milagai podi. There is a variation of idli podi called as gun powder which is spicy and includes more red chilies as well as garlic.

What are the top 10 delicious podis?

1. Garam Masala Podi
2. Idly Milagai Podi
3. Poondu Podi / Garlic Powder
4. Flax Seeds Curry Leaf Karam Podi
5. Sambar Podi
6. Kothamalli podi / Coriander leaves powder
7. Nuvvulu Podi
8. Pudina Podi/ Mint Powder
9. Sesame Seed Powder/ Ellu Podi
10. Chutney Podi

How to Make a Basic Idly Milagai Podi?

Ingredients

• Urad dal – 1/4 cup
• Channa dal / Kadalai paruppu – 1/8 cup
• Red chilly – 12  nos(increase if u need spicy)
• Curry leaves –  a sprig
• Garlic flakes –7-8 nos
• Asafetida – 2 pinches
• Oil – 1 tsp
• Salt – as needed.

Method:

• Heat a kadai with little oil and roast the dals with red chilly.
• Add a pinch of hing/asafetida and roast it till the dals turn golden brown. Switch off the flame and add the curry leaves.
• Mix it well so that the curry leaves until dry in that heat.
• Cool and grind it to a coarse powder without adding salt.
• Now add the salt and garlic flakes and run the mix twice.
• Garlic flavored idly podi is ready to serve with idly/dosa along with gingely/sesame oil.

You can make it at home and buy them ready made packages all way from Indian. We have all Indian Spices and masalas at indian grocery Switzerland