Black sesame seeds idly podi

Measure and keep all the ingredients ready for roasting.

Heat a pan or kadai over low to medium flame, without any oil. Add in the black sesame seeds, stirring constantly. As it starts popping or when you hear some crackling sound remove from flame and transfer it to a plate and cool.

Heat a drop of oil in the same pan and add the black urid dal. Roast it well until the dal turns golden brown. Then transfer it to the plate.

Again add a drop of oil and roast the red chillies and curry leaves until crisp. Then switch off the flame. Allow all the ingredients to cool down.

Take the chutney jar and add the salt, roasted red chillies and curry leaves. Grind it on medium speed. Next, add the roasted black urid dal. Grind it on medium speed until the dal's are broken well.

Now add the roasted sesame seeds and asafoetida powder. Grind it with intervals and scrape down the sides of the jar.

Then add the garlic cloves and grind it until it reaches your desired consistency. You may need to stop the mixer for every 5 seconds to check the consistency.

Remove from the jar and store it in an airtight container. Mix 2 tbsp of gingely oil for 1 tbsp podi for serving with dosa or idly.