Idly Milagai Podi is one of the most important spice powder among all south Indian families. Most of them prepare it in bulks and store it in air tight container, but I use to prepare once in every month and store it in an air-tight container. It’s a must in my families when it comes to idly or Dosa, as everyone in family loves it to the core. Let me share the recipe…
- White Lentils / Urad dal / Ulundam paruppu – ½ cup
- Split Bengal gram / Channa Dal / Kadala paruppu – ¼ cup
- Split pigeon pea / Toor dal / Tuvaram paruppu – 1 tbsp
- White sesame seeds – 1 tbsp
- Garlic – 4 cloves
- Asafoetida / Hing / Perungayam – ¼ tsp
- Curry leaves – 3 string
- Red chillies – 6 nos
- Sesame oil / Gingelly oil / Nallennai – 1 tsp
- Salt to taste
- Heat a tawa, pour ½ tsp of sesame oil, add white lentils, split Bengal gram, split pigeon pea and roast them until they turn golden brown in color.
- Transfer it to a plate.
- Add a drop of sesame oil, roast garlic until get golden brown spots over them. Transfer it to plate.
- Dry roast red chillies, until they turn in color and transfer it to plate.
- Dry roast curry leaves, until they are crispy and transfer it to a plate.
- Pour a drop of sesame oil, add sesame seeds and roast them until they turn golden brown, transfer it to a plate.
- Mix them all together in a plate, add hing/asafetida to it, and wait until it comes to room temperature.
- Grind it to a coarse or fine powder as you prefer, add salt and grind it for a second.
- Spread it in a plate, break out the lumps with your hands and wait until it reaches room temperature.
- Store it in an air-tight container.
Serve it with idly or Dosa. While serving, make a well in the center of the idly podi, pour sesame oil, mix it well and consume with idly or Dosa.
Note: This can be prepared in both coarse and fine texture, so you can grind it to coarse powder when you need it to be coarse and fine when you need it to be fine.