Idli Podi | Idli Milagai Podi | Idli chammanthi podi recipe

Slightly course, spicy – nay fiery – and in different shades of red, milagai podi is known by several names, such as chutney powder, idli podi and sometimes just podi. Literally translated, milagai means chilli and podi means powder and rolling off the tongue together refers to the condiment that is served as an accompaniment to the the popular tiffin items of idli and dosa. Place a spoonful of milagai podi on your plate. use your index finger to make small well in the centre of the mould. carefully drizzle some sesame oil into the well, swirl and mix the milagai podi in the oil…. viola!!!

Ingredients

1 cup urad dal (husked and split or whole black gram)

1/8 cup chana dal (husked and split or whole bengal gram), roasted chana dal can also be used

1 tablespoon raw rice

4 to 5 dry red chilies

6 – 8 Kashmiri Dried red chillies

½ teaspoon asafoetida (hing)

½ teaspoons oil – optional

1 to 1.5 teaspoons salt or add as per taste

2 sprigs curry leaves or 22 to 24 curry leaves (fresh or dry)

Directions

Dry roast Urad dal, chana Dal and rice until light brown and you get a nice aroma of the roasted urad dal. Tranfer to a separate dish. Next roast the chillies and the curry leaves on low heat, stirring them continuously till they change color or you get their pungent smoky aroma. Let all the ingredients cool down, then transfer to blender and add asafoetida and salt and grind until fine or medium course powder. Idli Podi is ready