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You are here: Home / Milagai Podi Recipes / Idli Podi Recipe – Idli Milagai Podi – Homemade Chutney Powder for Idli Dosa

Idli Podi Recipe – Idli Milagai Podi – Homemade Chutney Powder for Idli Dosa

February 10, 2014 by Sharmilee J 39 Comments

Idli Milagai Podi Recipe

Idli podi recipe a staple in south indian homes as an accompaniment for idli dosa.Idli milagai podi or idli podi is a homemade spicy  chutney powder which tastes as a great sidedish for idli and dosa.

During school days, my friend Pavithra used to bring idli milagai podi as a sidedish to go with idli  dosa, I used to love her podi. Those days not being a big time idli lover I still loved to eat idli just for the sake of her podi.When I met her last time, I insisted to get the idli podi recipe from her mother and she agreed too….she promptly sent the recipe through mail……I just made minor changes to the orginal recipe according to our preference and and here goes the recipe.I have already posted basic version of Idli Milagai Podi and MTR stlye idli podi so this one is another variation that you can try when you are bored of the same recipe….Yes thats what I do.Mittu loves homemade podi and this is her recent favorite and hubby can live with podi so I dont leave the podi jar to empty. Amma makes idli podi using black urad dal with skin , I will sure post that version too….But nowadays she likes my podi that she insists me to make the same…. :))

Idli Milagai Podi Recipe

Idli Milagai Podi Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 1 cup
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Urad Dal – 1/2 cup
Chana Dal – 1/2 cup
Dried Red Chillies – 1/2 cup loosely packed
Curry Leaves – 1/8 cup tightly packed
Hing – 3/4 tsp
Sesame Seeds – 1/8 cup
Garlic – 3 big cloves
Pepper – 1 tsp
Jaggery – 2 tsp(optional)
Oil – 1 tsp
Salt – to taste

Method:

  1. Add a tsp of oil – Dry roast the dals together till slightly browned then add red chillies and roast till red chillies turn crip and dals turn golden brown,Finally add hing and Set aside.Then dry roast sesame seeds, let it splutter then set aside.Now dry roast curry leaves until crisp, Set aside.How to make idli milagai podi - Step1
  2. Then dry roast pepper and garlic each separatelyTransfer the roasted ingredients to a wide bowl and let it cool down.How to make idli milagai podi - Step2
  3. Add required salt and grind the roasted ingredients to a coarse mixture.Then finally add jaggery and grind it to a semi fine mixture, little coarse.Cool down then transfer to an airtight container.How to make idli milagai podi - Step3

Smear gingelly oil / coconut oil / ghee with podi and serve it with soft idlis.

Idli Podi Recipe

My Notes:

  • Adding jaggery is purely optional but I love the mild sweetness in the podi which is the speciality of this recipe.
  • The color of the podi depends on red chilli variety.
  • The texture also purely depends on your taste prefernce, we like it a bit coarse just like the ones we get in shops. But if you prefer it fine then just grind it smooth.

Idli Milagai Podi Recipe

Tags: idli milagai,idli podi,podi,idli podi recipe,idli milagai podi,idli milagai podi preparation,idli milagai podi recipe tamilnadu,idli milagai podi in tamil,idli milagai podi garlic,brahmin idli milagai podi,idli milagai powder,iyengar idli milagai podi,idli podi for kids,how to prepare idli podi,idli milagai podi step by step,idli dosa milagai podi,make idli podi

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Filed Under: Milagai Podi Recipes, RandomPosts, Recent Posts, Sidedish For Dosas, Sidedish for Idli

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Reader Interactions

Comments

  1. M SUSMA says

    February 10, 2014 at 12:50 pm

    Love the bright color of the podi,sure will try this for sharu

    Reply
  2. AparnaRajeshkumar says

    February 10, 2014 at 1:42 pm

    i have not tasted the jaggery version milagai podi 😀 very stunning photos

    Reply
  3. Sony P says

    February 10, 2014 at 2:14 pm

    Perfect for idly …… Yummy !

    Reply
  4. M D says

    February 10, 2014 at 3:12 pm

    Yum Sharmi. I am drooling over that milagai podi!

    Reply
  5. Chitra Ganapathy says

    February 10, 2014 at 3:35 pm

    I too make the same way with slight variations 🙂 Lovely clicks 🙂

    Reply
  6. Veena Theagarajan says

    February 11, 2014 at 1:19 am

    It is a must for me for any south Indian breakfast.. My mum makes it slightly different.. I never tried on my own.. Must try

    Reply
  7. jeyashri suresh says

    February 11, 2014 at 9:08 am

    Lovely pictures, fantastic recipe

    Reply
  8. Sundari Nathan says

    February 11, 2014 at 2:15 pm

    Awesome pics as always 🙂 Mine is a similar version too..

    Reply
  9. Malathi ganesh says

    February 11, 2014 at 5:12 pm

    Hi Kate.. We prepare chutney podi in same process..but adding jaggery is mouth watering. Surely I'l try the next time I grind 🙂

    Reply
  10. My attempt at The Julie/Julia project says

    February 12, 2014 at 4:25 am

    I love the color of podi… looks very mouth watering. and love ur soft white idlis… they are perfect. love ur presentation too.

    Reply
  11. Sheeba's World says

    February 12, 2014 at 10:14 am

    Will try this…Waiting for Bread Upma sharmi…

    Reply
  12. sriabi gopi says

    February 15, 2014 at 8:48 am

    Great pics. It is a treat to watch the pic so no doubt about the taste.

    Reply
  13. sriabi gopi says

    February 15, 2014 at 8:49 am

    Great pics great recipe.

    Reply
  14. Anu says

    February 25, 2014 at 3:50 am

    Tried and it tasted yummmmmm!

    Reply
  15. jp says

    March 27, 2014 at 8:30 am

    hi i tried it and turned out quite well though i think i went a bit overboard with d curry leaves , it has an overpowering aroma of curry leaves. thanx for sharing.

    Reply
  16. Pavithra says

    September 3, 2014 at 2:34 pm

    Can I omit the garlic?

    Reply
    • SHARMILEE J says

      September 3, 2014 at 4:31 pm

      Yes you can omit it….

      Reply
  17. Melissa Gobi says

    September 8, 2014 at 3:18 pm

    i dont have jaggery.can i use white sugar?

    Reply
    • SHARMILEE J says

      September 8, 2014 at 3:28 pm

      Not sure if it will work…..

      Reply
  18. prakash says

    October 17, 2014 at 8:46 pm

    Hi sharmi, tried dis recipe today dis is my first idli podi recipe n turned out yummy as I desired vthout jaggery n at last added too much jaggery n messed it it's too sweet, is der any way to get d taste bak, pls help me asap

    Reply
    • SHARMILEE J says

      October 18, 2014 at 8:36 am

      What you can do is dry roast urad dal and red chilli seperately, grind it and add to the podi…THe quantity depends on the sweetness…

      Reply
  19. Thenmozhi Murugesan says

    March 8, 2015 at 3:23 pm

    Dear Sharmi,should we use black yeas dhal or the white one? I prepared this version but did not get this bright red color. How to get this color for the podi?

    Reply
    • SHARMILEE J says

      March 9, 2015 at 4:29 am

      I used whole urad dal without skin so its white in color…The red color depends on the chilli variety you use

      Reply
  20. Nikki P says

    April 29, 2015 at 4:16 pm

    yummy idli poli..my fav with idli..reminds me of Sree Krishna cafe in Bangalore 🙂

    Reply
  21. sowmiya sabarinath says

    July 24, 2015 at 10:58 am

    Shall I skip sesame

    Reply
    • SHARMILEE J says

      July 24, 2015 at 4:07 pm

      Yes you can

      Reply
  22. யோகன் பாரிஸ்(Johan-Paris) says

    September 1, 2015 at 9:25 pm

    சகோதரி- எனக்கு ஆங்கிலம் வாசிக்க முடியும், தவறின்றி எழுத முடியாது. அதனால் தமிழில் மன்னிக்கவும்.
    நான் இலங்கையை சேர்ந்தவன், இந்தப் பொடிகள் எங்கள் பகுதி உணவில் இல்லை எனலாம்.
    தோசை, இட்லிக்கு சம்பல்தான்- சாம்பாரே இல்லை. இலங்கையில் சில தடவையும்,சென்னை வந்த போதும் சாப்பிட்டேன். அதன் மணம், சுவை பிடித்தது. ஆனாலும் நம் வீட்டில் செய்யத் தெரியவில்லை. இன்று இட்லி – கூகிளாண்டவரைப் பொடி போடும் விபரம் கேட்டபோது, உங்கள் பக்கம் காட்டினார்.
    தாங்கள் இட்ட படங்கள் உடனே அதைச் செய்து விடலாமெனும் நம்பிக்கையைத் தந்தது. அருமை – படங்கள் பல வரிகளில் சொல்வதை , தெளிவாகத் தருகிறது. உதாரணம்- மிளகாய் அளவு பிடிபடவில்லை. ஆனால் தங்கள் படத்தில் எண்ணி, சுமார் 25 எனப் பிடித்து விட்டேன்.
    அத்தனை கலவைப் பொருட்களும் வீட்டில் இருந்ததால், செய்து சாப்பிட்டு விட்டே, வெற்றிக்கு வழிகாட்டிய உங்களுக்கு நன்றி கூற எழுதுகிறேன்.
    அருமை-அருமை- நன்றி
    உங்களைப் பற்றிப் படித்தபோது, உங்களுக்கு புகைப்படக்கலையிலும் ஆர்வமென்பதை அறிந்தேன். படங்களில் அது தெரிகிறது.ஏனைய உணவுகளையும் முயல்வேன். அனுபவத்தைப் பகிர்வேன்.

    Reply
  23. suchi suvvaru says

    January 21, 2016 at 7:12 am

    This is the first time im making chutney powder.. its an awesome recipe..

    Reply
  24. Ramya says

    March 4, 2016 at 10:47 pm

    I have tried this many times, it has come out very well each and every time! We are big on Idly Podi for Idly and this is our one of the fav version. You have a wonderful space here Sharmi!

    Reply
  25. MADAN MOHAN says

    May 26, 2016 at 4:25 am

    Good. Some times we add roasted coconut also. Seasame seeds,White seasame is preferred.
    MATHANMOHAN

    Reply
  26. Chetu says

    June 15, 2016 at 6:56 am

    i tried this andvt has come out yummy 🙂 thanks.

    Reply
  27. Usha Sai says

    September 1, 2016 at 5:17 am

    Maam iam addicted to your website .any reference with regards to cooking iam so confident i will find it in your site.
    Your techniquesare so homely .Thank you

    Reply
  28. Mary says

    May 10, 2017 at 10:59 am

    I totally agree with all the comments. What was not my favorite baat has become so with this position..Its awesome. Thanks so much for sharing your skills

    Reply
  29. Mary says

    May 10, 2017 at 11:04 am

    Sorry..My previous comment somehow got corrupted.
    What I meant is what was not my favourite breakfast, now IS because of this podi. Really love the touch of jaggery..Thanks so much for sharing your skill

    Reply
  30. Geetika says

    July 27, 2017 at 5:43 pm

    What is the shelf life of this powder ? Does adding garlic and jaggery reduce the shelf life?

    Reply
    • Sharmilee J says

      July 28, 2017 at 5:00 pm

      no

      Reply
  31. Sarah David says

    October 26, 2017 at 11:36 pm

    Love this podi and esp the garlic flavour. Thank u so much!

    Reply
  32. Manjula Paul says

    May 25, 2019 at 3:05 pm

    Hi Sharmi, Thank you very much for the recipe. Is it necessary to refrigerate the podi since it has roasted garlic (not completely dry)?

    Reply
    • Sharmilee J says

      June 4, 2019 at 8:15 am

      No no not needed it becomes dry after roasting and grinding so keeps well atleast 2 -3 months in room temperature itself.

      Reply

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