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Idli milagai podi recipe, How to make idli podi

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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 4 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

Reader Interactions

Comments

  23. indosungod

    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

  26. sangeetaskitchen

    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

  31. RAKS KITCHEN

    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

  33. Aishwarya Sampath

    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

  38. Ramya

    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

  48. nivedita

    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

  49. Archana

    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

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