Red chillies - Kaintha milagai - 2 cups
Black gram dal - Ulutham paruppu - 1/2 cup
Bengal gram - Kadalai paruppu - 1/2 cup
Asafoetida - Perungayam - a pinch
Sesame seeds - Ellu - 3 table spoons
Curry leaves - Karuvepilai - small quantity
Garlic - Poondu - 2 flakes
Salt to taste
Oil for frying
Add a tea spoon of oil in a pan/Kadai and fry the ingredients separately (one by one) and allow them to cool. Add asafoetida and salt and grind them in a mixie.
Idly chilly powder is ready to be served. It can be served with idly and dosa. Add sesame oil or ghee to it while serving. It can be preserved in bottles or air tight containers and can be used for 2 to 3 weeks.
Note: Fry the ingredients one by one. First fry red chillies and then one by one after that. Allow it cool it and don't grind anything hot.
Optional: Ingredients can be added/removed.
There is a lot more juice in grape fruit than meets the eye