There are innumerable varieties of Idli podi /chutney powders that accompany the most popular dish across India ( mind you, not just the South anymore! ), IDLI!

There is this one that can be made with three greens: drumstick leaves, tender tamarind leaves & curry leaves. You can take a handful of each of these (or more if you so desire) and let them dry in the shade for a day.

Next day, dry roast on low flame roughly around 100 gm of urad dhal and 100 gm of chana dhal. Before they change color, add a bit of oil & put in the red chilies & continue turning the contents. Add in the curry leaves first & then other leaves and a tiny bit of tamarind ( tamarind leaves give a bit of sourness in any case).

Turn off the stove before the color of the leaves changes too much. Powder the contents after they cool down with salt to taste, Cummin seeds, and a few peeled garlic cloves. You have nice podi ready, which not only tastes wonderful with Idli but also with dosa & white rice ( with a sprinkle of ghee on top )!

Many, many thanks to Padmasri, a Solitude permaculture alumni who has started her own food forest near Auroville. Padmasri illustrates how she has a full-time job with lots of responsibilities and still manages to integrate a vibrant relationship with Mother Nature and local food into her life. This is one of her amazing recipes, which she shared with us. Check this out!