Idli Podi (Spicy version)

I adopted this recipe from Chef and her kitchen site.

You Need:
2/3 rd cup Coriander seeds
3 tbsp Chana dal
3 tbsp Urad dal
1 tsp Cumin seeds
1/2 cup Curry leaves
8-10 Red chillies
5-6 Garlic pods(with skin)
1 small lemon sized Tamarind
Salt to taste(approx 1 tbsp)
2 tsp Oil

Method:

• Clean and wash curry leaves and remove extra water and spread it on a dry cloth to let the leaves dry completely with out any water.Leave it for 3-4hrs.
• Heat 1/2 tsp oil in a thick bottomed kadai and fry chana dal until it is red in color and remove it and keep it aside.
• Again heat 1/2 tsp oil and add urad dal and fry until it is red in color and remove it and keep it aside.
• Again heat 1/2 tsp oil and add coriander seeds and fry until they turn slightly brown and remove it and keep it aside.
• Heat 1/4 tsp oil and add cumin seeds and red chillies and fry until crisp and remove it and keep it aside.
• Heat 1/4 tsp oil and add curry leaves and fry until they are crisp and remove it and keep it aside.Switch off the flame.
• While the kadai(pan) is hot add tamarind and fry for half a minute and keep it aside.
• Once everything comes to room temperature grind fried chana dal,urad dal,red chillies,cumin seeds and coriander seeds to a coarse powder.
• Add fried curry leaves,salt and tamarind to it and grind again to a coarse powder.
• Add whole garlic pods(with skin) and run it in whipper mode now or run it just for 30 secs in the regular mode.The powder should be coarse not very fine.
• Once it cools remove it and keep it in a air tight container.
• This stays fresh for long,approx 2 months.