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Home » KUZHAMBU/ GRAVY FOR RICE » Idli milagai podi recipe, How to make idli podi

Idli milagai podi recipe, How to make idli podi

December 1, 2008 by Raks Anand 49 Comments / Jump to Recipe

Idli milagai podi recipe
Idli milagai podi recipe, a spicy, flavourful homemade coarse idli podi or Ulutham paruppu milagai podi, quick video, step by step pictures recipe.

Idli podi is mixed with ghee or sesame oil even coconut oil, used as an accompaniment for Idli and dosas. This is the traditional recipe which I learnt from my mother.  In my in- laws side also same,except some few changes. This is so very different from store bought powder. Aromatic, flavorful, spicy and tasty powder a lot different from the store bought one.

Myself and people at home love it coarsely ground. Especially this particular one is best when ground coarse. Depending on the red chilli’s spice level, the taste of podi also changes. Choose the bright red coloured long red chilli variety for bright red colour podi. No the dark brownish red colour chilli.Idli milagai podi

Idli milagai podi recipe
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4 from 5 votes

Idli milagai podi recipe

Idli milagai podi recipe, a spicy, flavourful homemade coarse idli podi or Ulutham paruppu milagai podi, quick video, step by step pictures recipe.
Course Condiments
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 1 cups
Cup measurements

Ingredients

  • Urad dal - 1/2 cup
  • Channa dal - 1/4 cup
  • Red chillies - 20
  • Asafetida - 1/4 tsp
  • Sesame seeds - 1 tsp
  • Coconut - 1 tbsp grated (optional)
  • Raw rice - 1 tsp optional
  • Oil - 2 tsp
  • Salt - As needed

Instructions

  • Roast all the ingredients (except coconut) in oil, except salt. Do it in medium flame with constant stirring. Roast until deep golden brown.
  • Transfer to a plate to cool down. Dry roast grated coconut until deep golden in colour too.
  • Grind first red chillies and salt to a fine powder. Then add the other ingredients to powder coarsely.

Video

Notes

  • The colour will be brighter only if you use chilli as mentioned.
  • Mine is mild spice. I choose bright red long red chilli variety.
  • If powdered into more fine powder, colour may tend to become pale.
  • Always grind red chillies frist. Then add the dal to get a coarse perfect texture.
  • My Mother in law adds a sprig of curry leaves while roasting and grind it along for a great flavor.
  • Asafoetida is the main flavoring ingredient to give the authentic flavor in this.
  • If adding powder asafoetida, add lastly while roasting.

Idli Milagai podi method:

  1. Roast all the ingredients with oil,except salt (coconut separately) till golden brown and cool down.
    1-idli-podi-recipe
  2. Grind first red chillies and salt first and then add the other ingredients and grind to a fine or little coarse powder…how I  like!
    2-idli-podi-recipe

Enjoy this podi,obviously with idly or sprinkle this magic over thin dosa spread with ghee!! Nei Podi dosai anyone?
Podi dosai

This stays good for a month if handled properly. Store in an airtight container…
Idli podi recipe

DAHI KADHI Contribution from Sangeeta

DSC01080

Ingredients

Sour curd/Dahi – 1 cup
Besan/gram flour – 1 1/2 tblsp
Tomato cut into cubes – 1
Ginger Chopped – 1 tsp
Red chilli powder – 1 tsp
Green chillies – 2 nos
Salt – As needed
Turmeric – 1/8 tsp
Method

  1. Whisk the curd well, add besan ,salt,turmeric to make a smooth consistency ,add 1 cup of water and mix well
    DSC01077
  2. Heat a kadai and add the tadka items in order,followed by ginger,green chillies  and tomatoes.
    DSC01078
  3. Fry till tomatoes becomes mushy,then add the red chilli powder and pour the whisked curd mixture and stir well.
    DSC01079
  4. At one stage as it boils,it raises up as shown in the picture,then stir it well in low flame and boil.Boil till the oil floats on to the top,you can smell the aroma all over the house!
  5. Transfer to the serving bowl,Garnish with fresh coriander and serve with rice!

DSC01082

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Filed Under: HOMEMADE, KUZHAMBU/ GRAVY FOR RICE, PODI/POWDERS, SIDE DISH FOR IDLI / DOSA

Previous Post: « Tomato rice recipe, Thakkali sadam recipe (With garlic)
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Reader Interactions

Comments

  1. LG

    December 1, 2008 at 7:37 am

    I love Nei Podi dosai..Podi looks yumm Raji.

    Reply
  2. srikars kitchen

    December 1, 2008 at 8:49 am

    wow.. looks yummy & colourful dear… adding coconut new 2 me… thxs for sharing me.. i made same method but without coconut..dahi kadhi looks delicious…

    Reply
  3. notyet100

    December 1, 2008 at 9:58 am

    nice colour of dahi kadhi..looks delicious,…

    Reply
  4. Happy cook

    December 1, 2008 at 10:05 am

    I would love to have the doas with idli podi spread like that.
    Hey i too have those chinese bowl, bought from a chinese super market here.

    Reply
  5. Daily Meals

    December 1, 2008 at 1:36 pm

    Podi looks yummy…

    Reply
  6. Kitchen Flavours

    December 1, 2008 at 2:41 pm

    Yummylicious, mouth watering recipes. Iam droooooooooooooling over.

    Reply
  7. jeyashrisuresh

    December 1, 2008 at 3:20 pm

    podi onion othapam is a all time favourie in our family.kadi looks great. adding coconut in podi is new to me.pic tempting.

    Reply
  8. Cham

    December 1, 2008 at 6:07 pm

    I love ur pattiram 🙂 Kadi and podi are really tasty….

    Reply
  9. Mahimaa's kitchen

    December 1, 2008 at 6:19 pm

    first time here. i love all your recipes.. they are just my kinda food. molagai podi looks red and wonderful..perfect with dosa.

    Reply
  10. Sagari

    December 1, 2008 at 7:26 pm

    mouth watering dosa raks

    Reply
  11. Gita's Kitchen

    December 1, 2008 at 10:20 pm

    The dosa looks so mouthwatering, Dahi kadhi is new to me, I should try your yummy recipe soon 🙂

    Reply
  12. Uma

    December 1, 2008 at 11:16 pm

    ooh, love that crispy dosa with that karam podi on top! I make this idli podi the same way you did! Kadi looks great too! Perfect with rice.

    Reply
  13. Purva Desai

    December 1, 2008 at 11:36 pm

    Is Gun powder same as Idli podi….In Mumbai we get such podis by name of gun powder and my hubby really enjoys it with idli..

    Reply
  14. Malar Gandhi

    December 2, 2008 at 2:04 am

    Double the treat. Its an awesome click raje…dosa, podi, nei…dude you are making me to go nostalgic, everytime…

    Reply
  15. Vandana Rajesh

    December 2, 2008 at 3:45 am

    yummy kadhi and of course the podi. Podi is a sure part of our morning breakfast.

    Reply
  16. Jaishree

    December 2, 2008 at 4:21 am

    Molagai podi looks red and perfect with dosa.dahi kadhi looks delicious…

    Reply
  17. Priya

    December 2, 2008 at 7:15 am

    Wow am drooling over the crispy podi dosa…lovely n delicious..dahi kadhi looks simply superb..i want the complete plate u served..

    Reply
  18. AnuSriram

    December 2, 2008 at 3:18 pm

    Podi looks so colourful and hot!

    Reply
  19. Gita's Kitchen

    December 3, 2008 at 12:51 pm

    Thank you veyr much for the comment dear… I have not tried it with plaintain but I think it would work well too….

    Reply
  20. Laavanya

    December 3, 2008 at 7:43 pm

    My grandmother also makes really good idli podi and is a bit coarse. yours looks perfect! The kadhi looks great.. thanks for the step-by step pics Sangeetha.

    Reply
  21. Yasmeen

    December 4, 2008 at 10:52 pm

    Spicy podi,looks very tempting on crisp dosa.I also add onion pakoda to my dahi kadhi.

    Reply
  22. indosungod

    December 5, 2008 at 1:12 pm

    The idli podi looks fantastic. Idli or dosai with podi is an all time favorite.
    I have one question about the kadhi. Does boiling the curd mixed with besan make it break? Yours looks perfect. I always have this nagging doubt.

    Reply
  23. vidhas

    December 5, 2008 at 1:52 pm

    Looks yummy. My mom in law makes so good.

    Reply
  24. DEESHA

    December 5, 2008 at 6:04 pm

    wow … I love that dosa picture .. its making me hungry

    Reply
  25. sangeetaskitchen

    December 7, 2008 at 3:58 am

    hi indosungod,

    Regarding your doubt in kadhi, when the kadhi comes at the boiling stage it looks its breaking but you have keep stirring it continuously and keep the gas in slow and allow it to boil for 10-15 mins.

    Reply
  26. rekhas kitchen

    December 12, 2008 at 8:03 am

    wow podi dosai mmmm very crisp and mouthwatering superb and Inever use tomato with kadhi nice will try next time

    Reply
  27. nageswari

    March 21, 2011 at 5:13 am

    hi,i/2 cup measurement is exactly USA cup measurement?

    Reply
  28. RAKS KITCHEN

    March 21, 2011 at 5:15 am

    Hi Nageswari,
    My 1/2 cup holds 125 ml of liquid.. Not sure about US cup measurements…

    Reply
  29. nageswari

    March 29, 2011 at 2:12 am

    hi

    thanks to replay.i am asking like in every recipe you said like only cup.can i take as 1 cup = 125 ml for all recipies ?

    Reply
  30. RAKS KITCHEN

    March 29, 2011 at 2:14 am

    If i have mentioned 1 cup(that holds 250 ml) and 6 red chillies in a recipe, for example,if you take 1/2 cup(that holds 125ml) then you have to reduce the red chillies according to that,hope you will keep that in mind…you can take it but adjust other ingredient quantity as needed too … 🙂

    Reply
  31. Ashish Negi

    June 8, 2012 at 11:00 am

    Wow, that looks really nice. Love the chutney part.

    Reply
  32. Aishwarya Sampath

    December 15, 2012 at 1:51 pm

    Hi raks, I have been visiting your website for 6months now and your pictures for the dishes really tempt me to cook . Thanks for your efforts. I have a quick question. I made dahi kadi yesterday and on adding besan+curd mixture to the tomatoes, my kadi started to thicken and it never rose as shown in your pcitures. Not sure what went wrong. Appreciate if you could help.

    Reply
  33. RAKS KITCHEN

    December 15, 2012 at 1:55 pm

    Thanks Aishwarya :)It could be that the besan was more, next time try to reduce the besan.

    Reply
  34. Aishwarya Sampath

    December 18, 2012 at 7:13 am

    Okay sure will try it this way next time.

    Reply
  35. singh anjali

    February 28, 2013 at 4:18 am

    Hi , I love visiting your blog…its got simple and delicious recipes.I would really appreciate if you pay a visit to mine too.It is anjalisfoodkaleidoscope.

    Reply
  36. Sailaja Angara

    March 19, 2013 at 4:31 pm

    i made this podi and all my family members especially my MIL like it very much

    Reply
  37. Ramya

    October 20, 2013 at 1:31 pm

    Thank you so much for this podi recipe. This was what we would most look forward to while eating at a restaurant. And now we get to have it at home!

    Reply
  38. kusum

    November 28, 2013 at 12:06 am

    Idli podi me chana dal kitni dalni hai, ple. Write.

    Reply
  39. Raks anand

    November 28, 2013 at 12:10 am

    1 fist full = 3 tblsp

    Reply
  40. kusum

    December 9, 2013 at 8:17 pm

    Thanks, Raks.

    Reply
  41. Padmashree shrikant rao

    July 27, 2014 at 2:12 am

    Hi,

    what kind of red chilli do u use? because in the variety I use it turns black

    Reply
  42. Raks anand

    July 27, 2014 at 2:14 am

    Roast in low flame. I use long red chilli

    Reply
  43. Renuka Ambbarees

    August 26, 2014 at 2:37 pm

    Have to roast coconut separately for idli podi? ? And Podi dosa pic click is awesome. …

    Reply
  44. Raks anand

    August 26, 2014 at 2:38 pm

    You can roast grated coconut separately right? Dry roast

    Reply
  45. Renuka Ambbarees

    August 28, 2014 at 2:35 am

    Okay. …will try to prepare this recipe soon

    Reply
  46. Preethi Vijayakumar

    January 16, 2017 at 1:04 pm

    Tried this idli podi and it came out awesome. Thank you so much!!!

    Reply
  47. nivedita

    May 16, 2018 at 4:41 am

    Well what can I say you are my life saver…whatever be the dish your recipes rock and I got to prepare the idli podi with your recipe which tastes just like my mom's…No amount of thank you's will suffice so am sending loads and loads of hugs and loves:-*:)

    Reply
  48. Archana

    August 25, 2020 at 7:13 am

    Hi, thanks for recipe. Can we oven roast the urad and chana dal instead of dry roasting on the cook top? If so, can you please share the temperature time and process. Find it really hard to stand and roast on the flame. Thanks Archana

    Reply
    • Raks Anand

      August 25, 2020 at 3:32 pm

      Even I want to try for a while now, will sure update when I try.

      Reply

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