Never made podi with chia before, will give it a try. Your podi is pretty authentic except that we use a lot of black gram dhal in it along with the others.
A bit of hing asoefetida bring out the flavor big time.
Sad, but the only available dal here is split channa, even the masoor dal I had to pay big $$$ at an international supermarket. Even curry leaves are nearly impossible to find, along with tons of other ingredients. Suriname is a difficult country to cook food that's not local. We once without tamarind for 5 months here, so needless to say we have to make lots of substitutions when cooking here.
Chia seeds worked well, although I think it wouldn't be smart to include a large amount or things could end up getting sticky.
That is sad indeed.
Hmm.. I was wondering if not roasting chia would make the podi sticky, thanks for answering that.
A healthier version of podi I guess.
Podi is actually a Tamil word for powder, or ground into find powder.
Just thought I'll add that here for anyone who wonders what that is.
I always assumed the English word powder was somehow distantly related to the word "podi," but I never bothered to research it. Now it's confirmed, thanks teacher. I've always thought the Cambodian word for violence, "hungsaa," is related to the Indian word "ahimsa", meaning non-violence, but I've never confirmed it.
I love learning things like this about languages.
LOL I am no teacher, just wanted to share what that word meant so people don't wonder what this condiment is all about.
We have a lot of languages here in India so we learn by relating them like you did here.
Funny, I am actually thinking of selling several different podis as tabletop seasonings in the USA. I'll likely be there for 3 months, so it could be an easy way to earn some side money. But your point makes me realize I'll have to rename it for the American customer, and I can't think of anything better than "gunpowder."
Americans love their guns, so why not put gunpowder on their bland food to give it a bang ๐ซ?
Gun powder is what we call the podi which we use as an accompaniment to rice with Ghee.
Its called Gunpowder because it is explosive in terms of heat.
The amount of red chilies we use in that mix is smelled to be believed .. that happens when you open the lid of your blender and you go into a torrent of sneezes.
I am well acquainted with this, I always have to remind my daughters to step away from the grinder ๐ถ๏ธ๐ฃ๐!!!