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Food Flavors learnt from my Amma

AmmaSammayalRecipe

This Website is a tribute to my mom’s unforgettable flavors and timeless recipes. Every dish is rooted in the warmth of her cooking and the nostalgic food memories that shaped my love for the kitchen. Discover comfort, tradition, and a taste of home in every bite!

      Idli Podi Squares Serves 4 | Prep: 10 min | Cook: 15 min

      Ingredients

      For the podi:

      • 3 tbsp flax seeds
      • 1/4 cup chana dal
      • 1/2 cup urad dal
      • 4 tbsp cumin seeds
      • 3 tbsp coriander seeds
      • 10–20 curry leaves
      • 5 garlic cloves
      • Dried red chillies, to taste
      • Salt, to taste
      • 1/4 tsp asafoetida (hing)

      For the idli squares:

      • 6 leftover idlis, cut into cubes
      • 2 tbsp gingelly (sesame) oil
      • 1 tsp mustard seeds

      Instructions

      1. Dry roast chana dal, urad dal, cumin seeds, and coriander seeds on low flame, stirring often, until golden brown (about 5 min).
      2. Add curry leaves, garlic, chillies, and asafoetida. Roast 30–60 seconds more, until curry leaves turn crisp. Turn off heat.
      3. Let the mixture cool completely to room temperature.
      4. Add flax seeds and salt to the cooled mix. Pulse in a blender to a coarse, textured powder — don’t over-grind.
      5. Heat gingelly oil in a pan, add mustard seeds, and let them crackle.
      6. Add idli cubes and sauté for 1 minute until edges turn slightly crisp.
      7. Sprinkle podi over the idli squares to taste, toss to coat, and serve hot with coconut chutney.

      Note: Extra podi keeps in an airtight container for up to 2 weeks — great on rice or dosas too.