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.
Servings 20
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.