Скачать или смотреть This Combo Hits Different! 🌿 Curry Leaves Podi + Goli Idli | Must-Try South Indian Snack

Curry Leaves Podi with Goli Idli (Steamed Rice Balls)

This nutritious and instant chutney powder goes with everything — rice, idli, dosa, or even chapati!
And these soft, steamed rice balls (Goli Idli) are naturally gluten-free, making them perfect for monsoon or winter evenings when you crave something warm and comforting.

Enjoy them as a light snack, a dabba-friendly lunchbox treat, or just with a simple tempering and this earthy, flavour-packed podi. 💚

For Goli Idli (Steamed Rice Balls):
• 350 ml water (approx.)
• ¾ cup rice flour
• 1 tsp ghee
• Salt to taste

For Curry Leaves Podi
• 1/4 cup chana dal
• 1/4 cup urad dal
• 2 tsp cumin seeds
• 3–4 dry red chillies (adjust to taste)
• 4–5 peppercorns
• A small ball of tamarind
• 1 tsp hing (asafoetida)
• ½ tsp salt (or to taste)
• ½ tsp curry leaves powder (optional)
• 1–1.5 cups fresh curry leaves (washed and thoroughly dried)

Method

Step 1: Prepare Guli Idli (Rice Balls)
1. In a pan, bring 350 ml water to a boil.
2. Add ¾ cup rice flour, 1 tsp ghee, and salt to taste.
3. Stir continuously until it forms a smooth dough-like consistency.
4. Let the mixture cool slightly. Then shape into small bite-sized balls.
5. Steam these rice balls for 15 minutes. Set aside.

Step 2: Make Curry Leaves Podi
1. In a dry pan, roast:
• 1/4 cup chana dal
• 1/4 cup urad dal
• 2 tsp cumin seeds
• 3–4 dry red chilies
• 4–5 peppercorns
• A small piece of tamarind
Roast everything on medium heat until aromatic and golden. Set aside to cool.
2. In the same pan, dry roast the cleaned and dried curry leaves until crisp. Let cool.
3. Add the roasted ingredients to a blender jar along with:
• 1 tsp hing
• ½ tsp curry leaves powder (optional)
• Salt to taste
Blend to a coarse or fine powder as preferred.

🌿 Storage Tip: Store in an airtight container. Stays good up to 2 months.

Step 3: Final Temper & Serve
1. In a pan, heat 1 tsp oil.
2. Add 1–2 tbsp of the prepared curry leaves podi and lightly sauté for 30 seconds.
3. Add the steamed rice balls and gently toss to coat them well with the podi.
Serve with coconut chutney or choice of curry


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