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 – Ingredients
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:
- 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.
- Then dry roast pepper and garlic each separatelyTransfer the roasted ingredients to a wide bowl and let it cool down.
- 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.
Smear gingelly oil / coconut oil / ghee with podi and serve it with soft idlis.
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.
M SUSMA
Love the bright color of the podi,sure will try this for sharu
AparnaRajeshkumar
i have not tasted the jaggery version milagai podi 😀 very stunning photos
Sony P
Perfect for idly …… Yummy !
M D
Yum Sharmi. I am drooling over that milagai podi!
Chitra Ganapathy
I too make the same way with slight variations 🙂 Lovely clicks 🙂
Veena Theagarajan
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
jeyashri suresh
Lovely pictures, fantastic recipe
Sundari Nathan
Awesome pics as always 🙂 Mine is a similar version too..
Malathi ganesh
Hi Kate.. We prepare chutney podi in same process..but adding jaggery is mouth watering. Surely I'l try the next time I grind 🙂
My attempt at The Julie/Julia project
I love the color of podi… looks very mouth watering. and love ur soft white idlis… they are perfect. love ur presentation too.
Sheeba's World
Will try this…Waiting for Bread Upma sharmi…
sriabi gopi
Great pics. It is a treat to watch the pic so no doubt about the taste.
sriabi gopi
Great pics great recipe.
Anu
Tried and it tasted yummmmmm!
jp
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.
Pavithra
Can I omit the garlic?
SHARMILEE J
Yes you can omit it….
Melissa Gobi
i dont have jaggery.can i use white sugar?
SHARMILEE J
Not sure if it will work…..
prakash
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
SHARMILEE J
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…
Thenmozhi Murugesan
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?
SHARMILEE J
I used whole urad dal without skin so its white in color…The red color depends on the chilli variety you use
Nikki P
yummy idli poli..my fav with idli..reminds me of Sree Krishna cafe in Bangalore 🙂
sowmiya sabarinath
Shall I skip sesame
SHARMILEE J
Yes you can
யோகன் பாரிஸ்(Johan-Paris)
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.
suchi suvvaru
This is the first time im making chutney powder.. its an awesome recipe..
Ramya
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!
MADAN MOHAN
Good. Some times we add roasted coconut also. Seasame seeds,White seasame is preferred.
MATHANMOHAN
Chetu
i tried this andvt has come out yummy 🙂 thanks.
Usha Sai
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
Mary
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
Mary
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
Geetika
What is the shelf life of this powder ? Does adding garlic and jaggery reduce the shelf life?
Sharmilee J
no
Sarah David
Love this podi and esp the garlic flavour. Thank u so much!
Manjula Paul
Hi Sharmi, Thank you very much for the recipe. Is it necessary to refrigerate the podi since it has roasted garlic (not completely dry)?
Sharmilee J
No no not needed it becomes dry after roasting and grinding so keeps well atleast 2 -3 months in room temperature itself.