How to make different types of podi

The ingredients required and measurements are as follows

Dhania or coriander 3 cups , urad dhal 2 cups , gram dhal 2 cups , 1 1/2 cups toor dhal
One cup jeera or cumin seeds , one cup milagu or pepper
One tea spoon fenugreek seeds , little rice and 10-15 byadgi chillies
All except chillies are to be dry roasted separately because the roasting time is different for each
For chillies add a little oil and roast so that the oil takes care of the hot vapours emanating
Or dhania and urad dhal are roasted separately
Then gram dhal and toor dhal are roasted
Then cumin seeds , pepper , rice and fenugreek are roaste
Finally the chillies are roasted.
Allow them to cool in air
Dry grind in a mixer and store in an air tight container.
It can also be used as sambar powder

This podi can be used for increasing the flavour of mixed rice like potato rice or potato , tomato and cucumber rice
Ingredients required are dhania - 2 table spoons , gram dhal one table spoon , few red chillies
Optional ingredients are lavangam ( cloves ) and cinnamon bark
Dry roast in a hollow vessel and grind in a mixer
This powder can also be used to increase the flavour of bhindi or ladies finger fry or potato fry
This can be stored in a dry container and used when ever needed

The required ingredients are one measure urad dhal , half measure gram dhall, asafoetida, 10-15 red chillies and one and half table spoon white sesame seeds.
First dry roast white sesame seeds till the colour changes
Next add a little oil and roast the urad dhal, gram dhal , asafoetida and chillies
When the dhals are roasted we get a fine "fragrance "
Roast the salt required for idli milgai powder
I add a little jaggery and that is optional
Dry grind in a mixer
As the name suggests it is a fine side dish for idli and of course dosa with oil
Some use it as a side dish for curd rice without oil !

A simple side dish for rice , idli and dosa or chapati
The ingredients are urad dhal one measure , quarter measure gram dhal , one tea spoon mustard ,
asafoetida , 10 to 15 red chillies and a small piece of tamarind
Dry roast urad dhal without oil on medium flame till the colour changes
Then dry roast gram dhal also separately
Roast the red chillies with a little oil and tamarind
Then add mustard and asafoetida. Finally roast the salt required also.
Allow them to cool, grind in a mixer and store in an air tight container