INGREDIENTS:

• • 1⁄2 kg Anandham sesame seeds
• • 1⁄2 kg Black gram (urad dhal)
• • Handful of garlic
• • 1⁄2 kg chick peas (Channa dhal)
• • 50g dried red chili - 50g
• • 1⁄4 tsp asafoetida
• • Salt to taste

Instructions:

Dry roast Anandham sesame seeds till it splutters. Be careful not to burn it.

Dry roast black gram and dried red chilies in low flame till golden brown. Dry roast the chick peas similarly till golden brown. Let it cool.

Grind the black gram and chick peas separately to a coarse powder. Grind the sesame seed to a coarse powder. If it gets stuck due to high oil content, add the powdered black gram and grind again. Grind the peeled garlic. If it doesn't grind add some black gram powder to it and grind well. Grind red chilies.

Add salt and asafoetida. Mix well. Store it in an airtight container.

Note: Black gram and chick peas will not grind if it gets oily by the sesame seeds or if wet by the garlic. It should be powdered separately only.

Serving suggestions:

Serve with hot idlis (rice dumplings) or dosai adding Anandham Sesame oil.

Idli podi is eaten as a dipping condiment. The diner takes a teaspoon of powder on his plate, makes a well in the centre, adds Anandham sesame oil to this crater, and mixes in the powder to form a moist paste. Pieces of idli or dosa are then broken off and dipped into this tasty oil-powder mix, and eaten.

It may also be simply added dry to food.