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

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