Idli Milagai Podi or Chutney Powder, something that's always there in stock in most South Indian homes and which comes in handy on those days, when you don't have time to make a side dish for idlis and dosas. Also, when packing idlis or dosas for lunch, they taste better when we spread them with some idli podi mixed with sesame oil. For some of us, in fact, it's the favorite side dish for idlis and dosas. I like to make small batches so that it'll be done before it loses the flavor. It's actually another easy recipe, just roasting some ingredients and powdering them. Well, each family have their own version of it and this is how I make it..
Need To Have
- Urad Dal/Husked Black Gram - 1/4 cup
- Chana Dal/Bengal Gram - 1/4 cup
- White Sesame Seeds - 1 tablespoon
- Dried Red Chillies - 8
- Curry Leaves - 2 sprigs, about 20 leaves
- Asafoetida - 1/4 teaspoon
- Salt - 1 teaspoon
Heat a little oil, first add the urad dal, roast it till it turns golden, add the asafoetida, mix, remove and keep. Then add the chana dal and roast it till it turns golden.
Once the chana dal starts turning golden, add the sesame seeds and switch off the stove and keep mixing, the sesame seeds will get roasted in the heat retained by the pan, remove it from the pan and add it to the urad dal. Now heat some more oil, add the curry leaves and roast till they turn totally dry and crispy, remove, then add the red chillies and roast till they start turning dark, remove and keep.
Now cool down all the roasted ingredients. Then powder them all in a blender, add the salt towards the end, blend it and remove. Let the idli podi or chutney powder to cool down completely, then store it in a dry and airtight container.
Don't grind the podi very finely, it should have a slight coarse texture.
Usually it's mixed with sesame oil/gingelly oil and eaten.
Increase or decrease the number of chillies according to your spice level and also depending on the spiciness of the chillies.
Remove the stem of the chillies after roasting and before powdering.