Idly Milagai podi – For Idly, Dosa

‘Idly podi’ or commonly called as ‘Milaga podi’, is a hot and spicy coarse powder made with lentils and spices. Every South Indian household will have this podi in their pantry. Usually they are homemade, prepared in bulk quantities and stored in air tight containers for months. This podi serves as a side dish for idly and dosa, also goes well with adai. It can be stored in room temperature, but if your place is too cold or hot, its best to store it in freezer to retain the freshness. Mix some sesame oil to the podi while serving.

Ingredients:

 

Long Dried Red chilli – 2 hand full or ¼ kg  

Chana dal / Kadalai paruppu – ¾ cup
Urad dal / Ulutham paruppu – ¾ cup     
Hing / Perungayam – 1 tsp (I used a small piece of katti perungayam)

Black sesame seeds – 2tbsp
Salt – 2 tbsp (adjust as per your taste)
Oil – 1tbsp

Method:

Heat 1tbsp oil in a heavy bottom kadai or pan.

Add chana dal and fry for few seconds, and then add urad dal, hing and fry for 2 to 3min in low flame.

Add dried red chilli (remove the stick from the red chilli) and fry.
Once both chana dal and urad dal turn light brown, remove the mixer from the fire and let them cool.

In the same kadai fry the sesame seeds without oil.
Once the sesame seeds start making the creaking sound remove the seeds from the fire and let them cool.
Now add the seeds to the blender and grind them to fine powder and keep aside.
Transfer the chilli, dal mixer along with salt to the blender and ground coarsely.
Add the sesame powder to the mixture and give a final blend. (Adjust salt in this stage)
Remove the milagai podi from the blender and cool them for a while.
Then store it in an air tight container. 

Homemade Dhaniya podi

This Dhaniya podi can be used for sambar. Adding this podi to the curry like potato curry, Vazhaka/Plantain curry, Sweet potato, makes the curry more yummy . Sometimes I use this in Sundal.

What you need:

 

Dhaniya – 1 ¼ cup
Chana dal – ¼ cup
Urad dal – 2tbsp
Fenugreek – 1tsp
Red chilli – 10 to 13 numbers
Curry leaves – 10
Salt – ¼ tsp

Method:

Heat a kadai, fry all the ingredients separately one by one without oil.

First dhaniya for 2 to 3min till they start turning light brown, then chana dal till they turn light brown, then urad dal same as chana dal, then red chilli, fenugreek, curry leaves for 1min.
Cool it. Grind in the blender coarsely.

Transfer to a plate, add salt, mix well.
(Or you can add salt while grinding)
Store it in an air tight container. They remain fresh for 2 to 3 months.