Loads of Milaigai podi (South Indian Lentil/dal powder) version are there. This is my own version and wanted to post quite long time…Definitely this tastes like restaurant podi and better in room temperature for more than a month. My H survived with this podi (one among several podis I made) for almost 3 months when I went for a long vacation. As oil is used to fry the dals, to be on safe side you can refrigerate after 2-3 weeks of use. Also use fresh spoon every time and store in air tight container. Mix this podi in oil and serve it as side dish for idli/dosa varieties, good to go with rice and also you can make podi idli or dosa with this same podi. For kids grind it with less red chilis in one batch and grind the second batch with more chilis for adults, store them separately :-). I will post some basic recipes in coming weeks. You can skip sesame/garlic if you don’t like.
Ingredients for making Idli Milagaai Podi
Chana Dal – 1/2 Cup
Whole/Split Urad dal – 1/2 Cup
Sesame Seeds – 1/4 Cup
Pepper Corns – 1 n 1/2 tsp (Optional)
Red Chili – 5 or More Number
Garlic 1-2 Number (Optional)
Curry Leaves – Few
Oil – 2 tsp
Salt – As Needed
Method
- Dry roast the sesame seeds without adding any oil till it splutters or turns golden brown.
- In the same pan add few drops of oil and fry the red chilis.
- Fry till its crisp then remove it(Pic 1), add the remaining oil n chana dal (Pic 1), saute for few minutes like 3-4 minutes.
- Everything should be fried in medium flame.
- After 3-4 minutes add Urad dhal, Red chili, Pepper Cons, Whole garlic and Salt along with chana dhal and keep stirring for another few more minutes.
- All should turn nice golden brown, that the right stage to remove from heat (Pic 2).
- Now add dry curry leaves and mix it couple of times even after removing from heat.
- Spread it over paper towel to drain excess oil and to cool.
- When cooled completely grind it for fraction of seconds.
- When half done add fried sesame seeds to it and blend all together to coarse powder (Pic 3).
- Adjust salt and store it in air tight container.
Notes
- If you skip garlic then add a pinch of hing.
love the addition of garlic, very flavorful podi.
aromatic and flavourful..addition of garlic makes it mor einteresting
Nice clicks & a flavorful podi. I too make the same way but dont add garlic !
My pantry will have definitely this podi, cant survive without it.
This week I will try to make:)
Thanks Uma, Let me know your feedback, i am eagerly waiting 🙂
awesome clicks dear.
very useful post…awesome…
Very yummy and perfect looking podi…
Have been thinking to make this for a long time now… Lemme try my hands on it soon 🙂
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This looks great.. Ideal to go with idlis! 🙂
homemade is best.. nice flavourful podi