Podi, also known as gunpowder or chutney powder, is an Indian spice mix made with dry spices, chillies, legumes (dal) and salt. There are endless variations which might also include sesame seeds, fenugreek seeds or tamarind, to name just a few. The coarsely ground powder can be sprinkled over rice, added to a dhal or mixed with sesame oil or melted ghee to serve with idli (rice cakes) or flat breads. Having just trimmed our curry tree, I followed this South Indian recipe from Padhuskitchen.
To make podi, everything must first be dry roasted or tempered. Wash 1 firmly packed cup of curry leaves and dry them as well as possible. If you have time, leave them sitting out on a tea towel for a few hours. When you’re ready to cook, heat a large frypan over medium heat and dry roast 2 tablespoons each of Tur dhal (yellow split peas), Channa dhal (Bengal gram) and Urad dhal (or black gram) – if you don’t have this you can substitute with split mung beans – until they are golden brown. Transfer to a bowl. Now dry roast 2 teaspoons of whole black peppercorns and 2 teaspoons of whole cumin seeds (jeera) until fragrant and add them to the roasted dahls. Next roast 3-4 dry red chillies until fragrant and browning and add them to the bowl. Lastly, dry roast the curry leaves, turning them all the while, until they are brittle and well-roasted but not burnt. Transfer them to a different bowl. Grind the dhal and spices together first, until you have a coarse powder, and then add the curry leaves and grind until everything is evenly ground. Salt to taste and store in an airtight container or jar.
michelle picker cooks 