South Indian Spice Mix

Mom is in town. Hence, kitchen and pantry is full of home-made stuff. Mom saw a packet of MTR spice mix in my pantry and gave me such a disapproving look that I cringed in guilt.  How can I buy it when the same, and even better and fresher version can be made at home? 

It took us 10 minutes to get into action. And the results are in front of you.

This spice mix is called by many names - my Andhra friends call it 'gun powder' (!) while others call it 'Idli podi', 'chutney podi' etc. By whatever name its called, this dry powder is my regular accompaniement with a typical south indian breakfast. I love it. My Bengali husband would rather have his idli with Sambaar or even dal, but then that's his stubborn bong gene ;) that refuses to go beyond Luchis and porotas for breakfast.

Ingredients:

(For Dry roast)

1. Chana Dal - 1 fist full

2.Phutana- 1 fist full

3.Urad dal-1 fist full

4. Moong - 1 Fist full

5. Dry red chillies - 1 and half fist full

6. Curry leaves - 3/4 fist full

7. Asafetida/Hing - 1/2 tsp

8. Salt - to taste (approx 2 tsp.)

Other ingredients:

Jaggrey - 2 tsps

Tamarind - 2 tsps

Oil -2 tsps

Method:

On medium flame, pour the oil and roast the dry roast ingredients until dry and fragrant. ( Takes approx- 8-10 minutes). 

Let it cool. Grind this mixture with the rest of the ingredients into a fine powder. Store in Air tight container.

It is usually mixed with oil/ghee and had with rice cakes/idlis and dosa.