All the podi recipes are from my granny olly. September 1 of every year, she makes all the podis for most of the family members. For the podis to stay fresh for long, use rock salt and gingely oil only. Also store the podis in airtight containers and refrigerate the excess portions. Keep them outside only as and when required.
1 cup daniya seeds (coriander seeds)1/3 cup channa dal
1/5 cup urad dal1 tsp toor dal
1 tsp oil4 dried red chillies
salthing 4 dashes
1/4 tsp turmeric
Roast all the above ingredients with oil. Add dhaniya at the end. When the colour gets golden, take it out and allow to cool. Dry to a coarse powder. Use for garnishing ladies finger (okra) curry, brinjal (eggplant) curry. It can also be used for garnishing sundals (legumes). It can be used for making stuffed brinjal kozhambu (yennai kathrikai kozhambu).
In most homes, it is referred as karamathu podi.