Long Live the Shelf - Idli Milagai Podi

Idli Milagai Podi

This podi always comes in handy , when Im tired to make some dish for Idli or dosa for dinner or when Im in a hurry in the morning rush. When you have some unexpected guest at home, serve Idli milagai podi along with Coconut chutney or Tomato chutney , the combination is heavenly. I make this podi on a weekly basis. There are variations to this podi , You can add Black till , it has a superb taste and you can have it for a day or two. Given below is my version of Idli Milagai Podi that I learnt from my mother.

Red Chillies - a handful ( if you want it spicier , please add according to your family taste)
Black Urad Dal - a Handful
Curry leaves - 15 nos
Salt - to taste
Garlic - 1 pod ( optional)
Oil - two spoons


Saute all the ingredients in a frying pan with minimum oil for two minutes each. Fry them in the order of Red chillies , Urad Dal and then the Curry leaves. Red Chillies are to be fried first to avoid it getting black due to heat. ( it will alter the taste of the podi). Place them in a plate and let them cool . When they are cool , powder them in a blender. It can be made to a fine powder or grind them to be a coarse powder as per individuals taste. Store them in a airtight container and relish it with steaming idli or hot dosa

This Idli Milagai Podi goes to Long Live the Shelf event organised by Roma


VoW - BottleGourd - Kootu

Bottle Gourd is the most favourite veggie for people who wanna reduce weight. It is generally told that veggies that are full of water helps to reduce weight. I make two types kootu one with Toor Dal and one with Moong Dal. The one I make here is with Toor Dal . This entry goes to VoW - BottleGourd.


Bottle gourd - 1 small

Toor Dal - 1 cup.

Coconut - 1 cup

Green Chillies - 2

Curry Leaves a handful

Mustard seeds and oil for seasoning


Cut the Bottlegourd into small pieces and steam cook them along with Toor Dal. Grind the coconut and green chillies to a smooth paste in a blender . In a wok heat oil and season with Mustard seeds along with curry leaves. Add the boiled bottlegourd and the toor dal along with the boiled water. Let it boil for sometime and add salt . Now add the grounded paste and bring the kootu to a boil . Season with fresh curry leaves and serve with Karakulambu ( Receipe follows ).

Herb Mania - Pudhina

Pudhina is one of my favourite herbs , first being coriander. I just love coriander in anything and everything. Pudhina is no inferior , I love it for the medicinal values it has. It aids in digestion a lot.

My entry for Herb Mania this month is Pudhina Rice. I did it for lunch last sunday. It was accompanied by Veggie Kurma and Potato chips .


Pudhina - 1 Cup Full ( Cleaned and Washed )

Basmati rice - 2 cups

Green chillies - 2

Ginger and Garlic Paste

Cloves , Cinnamon Stick - 1 0r 2 each

Coriander - 1 cup

Coconut - 1/2 cup.

Salt to taste


Soak the Basmati rice in water for 15 mins and set aside. In a blender add Pudhina , Coriander, Coconut , Green Chillies and make a smooth paste. In a wok heat a little oil and add clove along with Cinnamon. Add the Ginger garlic paste along with the pudhina coriander paste in the wok . Add taste with a little salt. When this paste is sauted a bit , add the rice and mix well. Let the mixture stay on for 5mins. Then transfer the contents into a cooker add 2 cups of water and steam it . Once done remove from heat and serve with Raitha, Kurma and Potato Chips. Happy Herbal Eating.

Kootanchoru - Monthly One Dish Meal

Am back after a very long time, shifting jobs kept me busy and completely tied up. I still managed to take snaps of all what I cooked and are sleeping in my mobile. Will wake them one each every day. So my entry to Monthly One Dish Meal is Kootanchoru.

This dish is one of my favourites and reminds me of my home town Tirunelveli..Its a one pot meal , has all the required nutrients in the form of veggies , protein in the form of dal.

Rice - 1 cup
Toor Dal - 1 cup
Water - 3 1/2 cups
Veggies of your choice - I used Carrot , Beans , Potato , Cauliflower and Drumstick
Red Chillie Powder - 3 tsps
Salt - to taste
Oil , Mustard Seeds and Curry Leaves for seasoning

Soak the rice in Water for 10 mins, drain it and take in a seperate bowl. Add the Toor dal to it after washing it. Add the cut veggies into the same vessel.Add 3 1/2 cup of water to this. Add the redchillie powder and salt. In a seperate wok add two spoons of oil and season with mustard seeds and curry leaves. You can add asafoetida for taste and aroma. Keep the vessel in the cooker and steam for about 20 - 25 mins . Wait till the pressure ceases and remove from cooker. Serve hot with Potato Chips or with Raitha .

This makes a perfect dinner at home , when time is very short.

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