Idly milagai podi is a condiment, served with idly, South-Indian style rice cake. This is a must have condiment in many south-indian household.
Idly milagai podi or Gun Powder as it is called, is an important condiment that is available in every tambrahm kitchen. What is an idly without milagai podi? yes, many of us prefer idly podi to other chutney’s and sambhar.
Amma makes delicious idly podi. But she never measures any ingredients. None of the mother’s right? They just eye-ball the measurements and it turns out so yumm and perfect in every way. Every year when i go to Chennai, i make sure i get few recipes from her, i try to click and shoot videos as she cooks, that way i can document her recipes and also the taste.
Idly podi recipe differs from house to house. My mom adds some peanuts to the recipe, but i don’t. My in-laws place they add little jaggery to the podi and it tastes little sweet. I don’t like sweetness in my podi, but my hubby loves likes that taste, though he never complains about mine. Some add garlic too, we are still not used to that taste, though we garlic sometimes.
Idly podi is a quick to make condiment. All you need is urad dal and chana dal with some red chilies and you are good to go. The dals are dry roasted and ground to powder. We usually prefer mildly coarse powder. But it is totally your choice to grind either fine or coarse.
Apart from the 2 dals, i add coriander seeds and sesame seeds to my idly podi recipe. Coriander adds a nice flavor to the podi and sesame seeds are a healthy source of calcium and when toasted, adds a unique aroma to the podi.
- Dal, the recipe mainly uses black gram/urad dal and chana dal. I have used skinned and split black gram/urad dal. You can use whole urad skinned or with skin. If using black gram/urad dal with skin, the podi color might change slightly
- Red chilies, I always use round ones for my idly podi, as i m aware of the spice level. If you know the spice level of the red chili variety you are using, use it accordingly.
- Coriander and white sesame seeds, as mentioned earlier coriander adds a nice flavor to the podi and sesame seeds adds a good aroma.
Idly Milagai Podi
- Indian style mixie or any heavy blender
- 1 cup Split Urad dal/Black gram/uluntham paruppu i have used skinned
- ½ cup chana dal/gram dal/Kadalai paruppu
- 1 tablespoon coriander seeds
- 1 tablespoon white sesame seeds
- 20-25 nos round red chilies i have used 20 chilies, for a mildly spiced podi, increase/decrease the amount accordingly
- 1 teaspoon salt or to taste
- In a heavy bottom pan, first take the urad dal and roast it until golden brown. Transfer it to another plate. Next add chana dal to the pan and roast it until golden brown. Transfer it to the same plate as urad dal.
- Always keep the flame in medium while roasting the dals, stir frequently to avoid burning.
- After roasting both the dals, add the red chilies and roast for a minute. Take care not to burn them. Transfer to the dal plate.
- After roasting the dal and seeds, switch off the stove and add the coriander and sesame seeds to the pan and roast it in the residue heat. Once the sesame seeds become toasty take it off the pan to the dal mixture plate.
- Let all the ingredients rest for 10 minutes and cool well.
- Take the ingredients in a mixie jar along with salt and grind it to a powder. We prefer the idly podi to be mildy coarser powder. Its your personal preference to grind it coarse or fine.
- Once ground, transfer the podi to a clean plate, let it cool and then store it in an air-tight container.
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