Gun powder Archives - I camp in my kitchen

Idly Milagai Podi|Gun Powder Recipe

Priya_Srinivasan — Sat, 20 Jun 2020 11:56:00 +0000

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.

The ingredients

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

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.

Course Breakfast, Side Dish

Cuisine Indian

Keyword A quick recipe, dosai milagai podi recipe, How to make idly podi, Idly milagai podi recipe, Idly podi recipe, Idly side-dish recipe

Prep Time 10

Grind time 5

Total Time 15

Servings

Calories

Equipment

Indian style mixie or any heavy blender

Ingredients

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

Instructions

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.

Video

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
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Other Podi/spice powder condiments

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Mysore style Chutney Podi | Chutney Pudi

Priya_Srinivasan — Mon, 11 Apr 2016 15:00:00 +0000

Chutney podi, a spicy condiment paired with soft and fluffy idly. This Mysore style chutney podi is spicy, tangy and a little bit sweet compared to the Tamil brahmin style Idly podi.

Jump to Recipe

What is Chutney Pudi
Idly podi vs Chutney Pudi
The Ingredients
Step by Step Instructions
More Spice Powder Recipes
Recipe
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What is Chutney Pudi

Chutney pudi or podi, a dry powder of mixed lentils and spices like chilies, coriander. These are dry roasted and powdered along with tamarind and jaggery. This dry lentil powder will be spicy, tangy and a little bit sweet.

South-Indian kitchens have many such lentil powders like this thengai podi/Spiced coconut powder , which can be used as a rice mix powder and also as a condiment to idly/dosa. Apart from coconut podi, I always have Paruppu podi and idly podi in my pantry. Idly podi sometimes doubles up as curry podi too. I sometimes add 1 or 2 tablespoon of idly podi to my araichuvita sambar for that heady aroma.

Idly podi vs Chutney Pudi

Idly podi and chutney pudi both are almost similar and they differ with respect to their regions and the ingredients used. Both are dry chutney powders, they can served as such or mixed with generous amount of gingely oil/ghee and served as an accompaniment to idly/dosa or upma. You can also use this podi as a spread inside your dosa/crepe, like this coriander podi dosa.

The main ingredients in idly podi is urad dal, chana dal and chilies. This style is much preferred and popular in Tamilnadu, Southern state of India. Urad dal quantity will be more than the chana dal. I prefer to add little bit of coriander seeds and white sesame to my idly podi. Some even add little bit of jaggery to their podi.

Chutney pudi on the other hand, is from Karnataka, neighboring state of Tamilnadu, India. This spice powder has mixed dals, peanuts, chilies, tamarind, fresh coconut and jaggery. A heady aroma of spice, sweet and tangy flavors.

Again this chutney pudi recipe might vary according to every household. Though the main ingredients remain the same, the quantity of each might vary according to once taste and preference.

The Ingredients

Lentils & Legumes, this chutney podi uses chana dal, urad dal , tuvar dal along with some peanuts and sesame seeds.
Spices, dried red chilies are used in the recipe, which also contributes to the beautiful color of the spice powder. Traditionally bydagi red chilies are used. But i have used round red chili variety.
Fresh coconut and curry leaves, adds a nutty aroma to the chutney podi. If you cannot find fresh coconut dry coconut can also be used.
Tamarind, adds that kicky tangy taste to the spice powder.
jaggery, adds a little bit sweetness to the podi and also balances the spices added.
Salt and hing.

Step by Step Instructions

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Measure each and every ingredient and keep it ready. Dry roast all the dals, peanuts and sesame seeds individually until golden brown. Take care not to burn, keep the flame low and roast.
Dry roast the coconut to golden brown and curry leaves to crisp separately. Finally add the red chilies to the hot pan and roast it for a minute or two and remove.
Let all the roasted ingredients cool down completely. Take them together in a mixer jar, add tamarind, salt and hing. Grind this to a powder.
Remove the ground chutney pudi to a clean plate. Let it cool completely. Store it in an air-tight container. Enjoy it with steaming hot idlies and crispy dosas.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

More Spice Powder Recipes

Recipe

Mysore style Chutney Podi | Chutney Pudi

Chutney podi, a spicy condiment paired with soft and fluffy idly. This Mysore style chutney podi is spicy, tangy and a little bit sweet compared to the Tamil brahmin style Idly podi.

Course Condiments

Cuisine Asian, Indian, South-Indian

Keyword idly dosa side-dish, idly pudi, karnataka style idly podi, quick and easy idly podi, spicy idly powder, sweet and spicy idly podi

Prep Time 15

Total Time 15

Servings

Calories

Equipment

Indian style mixie or any heavy blender

Ingredients

1 cup chana dal
¼ cup tuvar dal
¼ cup urad dal
1.5 cups fresh coconut or dry coconut
¾ cup red chilies
½ cup peanuts
¼ cup white sesame seeds
½ teaspoon hing/asafoetida
3 teaspoon grated jaggery
1 teaspoon salt or to taste
a small lemon sized ball of tamarind, cleaned
handful of curry leaves

Instructions

Dry roast the chana dal, tuvar dal, peanuts and urad dal separately until golden brown. Remove it to a flat plate and let it cool.
In the same pan, roast coconut, in a simmer flame until golden brown. Remove it to a flat plate, le tit cool
Dry roast curry leaves until crisp. To the hot pan, add red chilies and white sesame seeds.
Transfer all the ingredients to a flat plate and let it all cool completely.
Take all the ingredients in a mixer, add tamarind and salt. Grind it to a fine or a little coarse powder. I prefer my podi to be little coarse.
Let the ground podi cool down well. Store it in an air-tight container.
Serve it along with hot steaming idlies, with a generous drizzle of gingely oil. I served this with mallige idly.

Serve this delicious Mysore style chutney pudi with soft idlies and crispy dosas. Store it in an air-tight container and enjoy it with South-Indian breakfast dishes.

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Multi-Grain Flakes & Flaxseed Spice Powder

Priya_Srinivasan — Sat, 16 Jun 2012 10:39:00 +0000

Being a South-indian, i love Spice Powders. They Come as a real help on a Lazy Day!!! Hot Steaming Rice, a spoon of Gingely Oil and a spoon of Spice Powder!!!!mmmmmm, Divine!!!! After seeing Dhaniya-Flaxseed Powder @ Priya's Place, i too thought of making something Spicy and healthy too. So, sort of mix and match, i tried this Spice powder, it was a super-hit and now-a-days, i always have it stocked in my Kitchen Pantry. I love this more than the normal Dosa-Milagai Podi for my Morning Idly/Dosa. Try it , you will definitely love it.

Ingredients

½ Cup Urad dal

¼ Cup Chana Dal

¼ Cup Peanuts, Skinned

¼ Cup Flaxseed

¼ Cup Multigrain Flakes (Oats, Rice, Barley and Wheat)

10-15 nos Red Chilies, Long Variety

Salt to taste

Method

Dry Roast all the ingredients separately. Let it cool.
Grind it to a fine powder in a Mixer. Store in an Air-tight Container.

Serve it as Accompaniment with your South-Indian Breakfast specials Idly/Dosa or Mix it with Hot steaming Rice with a Dollop of Ghee/ Gingely Oil, tastes great.

Sending this to Kitchen Chronicles - Go Nuts, happening @ Archana's Space, Event by Kalyani

The post Multi-Grain Flakes & Flaxseed Spice Powder appeared first on I camp in my kitchen.

Gun powder Archives - I camp in my kitchen

Idly Milagai Podi|Gun Powder Recipe

The ingredients

Idly Milagai Podi

Equipment

Ingredients

Instructions

Video

Other Podi/spice powder condiments

Do you like this recipe, PIN IT

Mysore style Chutney Podi | Chutney Pudi

Table of contents

What is Chutney Pudi

Idly podi vs Chutney Pudi

The Ingredients

Step by Step Instructions

More Spice Powder Recipes

Recipe

Mysore style Chutney Podi | Chutney Pudi

Equipment

Ingredients

Instructions

Do you like the recipe? PIN IT

Multi-Grain Flakes & Flaxseed Spice Powder