Milagai Podi... Sometime back I observed a conversation on facebook of one of my friend who had just posted a snap showing a plate of Idli with Milagai podi in it. Her northie pal was asking what the brown powder mixed with Oil was. And the response given was "Dry chutney powder" :D . Podi means powder. Milagai means chilli ( red or green). For a while I was tempted to check on that new chutney powder, to see if it is a new recipe. But I got the point right there. Anyways it was funny to hear that conversation.
In India, Diversity is so deep rooted that, what is so simple and every day thing in one region is almost non existent in another. Anyways, to the novice, "Milagai Podi" or you can call it "Chutney Powder" is a simple yet tasty side dish that goes fantastically well with Idli and dosa varieties. You can make large quantities and stock them for a whole year or more. Nothing happens to it. But more age, flavor and aroma gradually fades. So ideal storage I would say is three months though you can go for more time span. Or if you have the patience you can also make instantly on a daily basis. But that would be silly thing to do considering its shelf life. Now lets plunge into the recipe now.
Tip: I learnt a very interesting tip on milagai podi. You can replace the channa dal totally with Soya beans in equal quantity. It doesn't alter the taste even by the slightest quotient.
Ingredients:
Channa Dal / Kadalai paruppu - 1 Cup
Urad Dal / Ulundu paruppu - 1 Cup
White Til / Ellu seeds - 1/2 Cup
Red Chillies whole - 1 Cup ( or more if you want it
Salt
Asafoetida powder (Hing / Perungayam)
Mustard - 1 tsp
Way to go:
In India, Diversity is so deep rooted that, what is so simple and every day thing in one region is almost non existent in another. Anyways, to the novice, "Milagai Podi" or you can call it "Chutney Powder" is a simple yet tasty side dish that goes fantastically well with Idli and dosa varieties. You can make large quantities and stock them for a whole year or more. Nothing happens to it. But more age, flavor and aroma gradually fades. So ideal storage I would say is three months though you can go for more time span. Or if you have the patience you can also make instantly on a daily basis. But that would be silly thing to do considering its shelf life. Now lets plunge into the recipe now.
Tip: I learnt a very interesting tip on milagai podi. You can replace the channa dal totally with Soya beans in equal quantity. It doesn't alter the taste even by the slightest quotient.
Ingredients:
Channa Dal / Kadalai paruppu - 1 Cup
Urad Dal / Ulundu paruppu - 1 Cup
White Til / Ellu seeds - 1/2 Cup
Red Chillies whole - 1 Cup ( or more if you want it
Salt
Asafoetida powder (Hing / Perungayam)
Mustard - 1 tsp
Way to go:
- Dry roast Channa dal slightly brown, Urad Dal slightly pinkish brown and white Til till it pops in heat seperately in a kadai.
- Heat Oil in a pan and add mustard to crackle, and quickly add Hing and red chillies, and roast them well. Do not overheat and burn them. Roast them in low medium flame.
- Combine all ingredients in a mixie jar. Add Salt to taste and grind to a fine powder.
- During the course of grinding, you can adjust the taste by adding salt or Hing or roasted red chillies as required.
- Once done, cool them.
- Store it in a air tight container.
This goes well with Idli and dosas. While serving, take a spoonful of milgali podi and mix it with gingelly oil/til oil to make a paste. Now eat it with your hot idli or dosas. This is really handy side dish that saves you from grinding chutneys otherwise. Yummy Yummy. No southie will hate this podi. I bet.
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