Idli Chutney Powder, in my opinion, is one of the best accompaniments for idli. For those who are not familiar with idli, suffice it to know they are steamed dumplings made from a fermented batter of lentils and rice. This Kharam Podi recipe is one of my all-time favorites (so also my family’s), passed on to me by my mom.
Tribute to Mom
I was in a melancholy mood as I wrote this recipe, since I had recently bid a final farewell to my mom. She had passed in May ’21, after losing a battle with COVID. I’d like to dedicate this post to her, in addition to all the other wonderful recipes she shared with me. She was the true inspiration behind my desire to cook deliciously wholesome foods. My mom was an amazing person and I consider myself blessed to have had her in my life for so many years.
My Mom
Accompaniments for Idli
While there are several sides with which idlis are enjoyed, kharam podi is special. It is meant exclusively for idlis. I’ve never used it for any other purpose. While dishes like sambar, coconut chutney and so on make great sides for several other dishes, kharam podi has a sole purpose in life – to be enjoyed with idli. There’s something special about this spicy powder. Add melted ghee to it, dip steaming hot idlis and take one bite. You will then know what I am talking about!
Sambar
Kharam Podi – Spiced Idli Chutney Powder
Kharam Podi was always a black box to me, till I worked through the recipe with my mom. Once I got a hang of it, it was very straightforward. Every trip to India, I would carry a bunch of spice powders and pickles back with me and stock up till my next visit. I don’t do that anymore, thanks to my mom’s training. As with most curry and spice powders, kharam podi is a blend of whole spices, lentils, and dry peppers. This is not an exact science, so the ingredients could have a slight variation and so also the composition.
Idli Chutney Powder has a host of healthy ingredients that include lentils, fenugreek seeds, coriander and so on (in addition to dry red chilies) that blend well together to make curries more flavorful.
Check out some of our delicious chutney powders and accompaniments for idli:
- South Indian Curry Powder
- Sesame Chutney Powder
- Sambar-Hearty Lentil & Veggie Soup
- Coconut Chutney
- Fresh Coconut Tomato Chutney
- Doddapatre Tambuli (Karpooravalli Thayir Pachadi)
- Raw Green Tomato Chutney
Interested in deliciously healthy Idli recipes to go with this Karam Podi? Here are a few…
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Kharam Podi - Spiced Idli Chutney Powder
Ingredients
- 1 Cup Chana Dal
- 2 Tablespoons Urad Dal
- 1 Teaspoon Fenugreek Seeds
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- 2 Tablespoons Sesame Seeds
- 1/2 Cup Coconut - Dry, grated
- 2 Tablespoons Peanuts - With skin
- 1 Teaspoon Black Pepper - Whole peppercorns
- 5 Peppers Dry Red Chili
- 1/2 Teaspoon Asafoetida (Hing)
- 1 Tablespoon Sea Salt - Or to taste
- 1 Teaspoon Olive Oil - Organic, expeller pressed
Instructions
- Add oil to pan and roast chana dal on low heat till it turns slightly brown.
- Next add peanuts, sesame seeds, dry coconut and roast for a couple of minutes.
- Add peppercorns, fenugreek seeds, urad dal and dry chili peppers. Next, add salt and hing. Keep stirring frequently to prevent burning.
- Transfer contents to a plate and allow to cool for 5 minutes.
- Add to a blender and blend to coarse powder.
- Transfer to a bowl and then to an airtight jar to store in the refrigerator.
- Add melted ghee and enjoy Kharam Podi with steaming hot idlis.
