Idli Milagai Podi is one of the quite essential condiments in every household especially South Indians. This MTR Idli Milagai Podi has a unique taste and flavor and I am sure everyone will love it. Learn to make MTR Style Idli Milagai Podi with step by step pictures.
I’ve already posted idli milagai podi which is the version I am sticking to as everyone likes it at home including mittu and the main reason being this version is less spicy and kid friendly.
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About MTR Idli Podi
Idli Podi is a dry powder which serves as a great side dish for idli and dosa. It is known by different names which varies in each household like Idli Podi, Idli Milagai Podi, Chutney Powder, Gun Powder, Idli Karam Podi, thool etc.
My sister suggested me to taste MTR idli milagai podi and I so so loved it. Ever since I tasted it, I had been wondering what are the ingredients that went into the making of it. So one fine day I sat down and checked the ingredients listed in the pack and tried few times, finally this version was a very close match so that justifies the post here. MTR version is with very simple ingredients but is spicy and flavorful.
MTR Style Idli Podi Video
Similar Recipes
MTR Idli Podi Ingredients
- Lentils – Whole urad dal is the main ingredients for Idli podi.
- Red Chilies – You can use a combination of regular red chilies with kashmiri red chilies or just kashmiri red chilies to reduce spice level and get a natural orangish color.
- Curry leaves – Curry leaves add flavor to the podi and also has a lot of health benefits.
- Salt – I always prefer using rock salt. If using rock salt always dry roast and add it while grinding to avoid letting out water. If using regular salt, you add it as such while grinding.
- Mustard seeds – Spluttering mustard seeds and adding at the final stage gives a unique taste to the podi.
- Tamarind – Tamarind adds a mild sourness to the podi.
How to make MTR Style Idli Podi Step by Step
1.To a heavy bottomed pan add urad dal and chilies (both kashmiri and normal red chilies).Roast until golden. Finally add tamarind, curry leaves, salt and hing.
2.Transfer to a plate and cool down completely. Transfer to mixer jar and grind it slightly coarse.
3.To 1/2 teaspoon oil add mustard seeds let it splutter add it to the mixer jar, pulse it few times(do not grind).Whole mustard should be seen here and there. Spread on a plate and cool down and then store.
Serve with gingelly oil. Keeps well for about a month.
Serve idli podi with soft idli or oothapam with gingelly oil.
Expert Tips
- If you prefer a less spicy version just reduce the red chilies to half.
- The orginal recipe uses a pinch of lemon powder which gives slightly sour taste to the podi to match the store bought podi. I added tamarind instead and its purely optional.
- MTR idli podi has very dominant hing flavor but I added only 1/4 teaspoon, if you want you can add 1/2 teaspoon too. Make sure there is no moisture in the mixer before grinding it.
- Also cool down the ingredients completely before grinding.
- Gingelly oil is good for health so add it generously and enjoy your idli.
Serving and Storage
Idli Podi is usually mixed with gingelly oil and served with idli, dosa. This podi can be stored for 3 months in room temperature and used.
If you have any more questions about this MTR Style Idli Milagai Podi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this MTR Style Idli Milagai Podi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
MTR Style Idli Podi Recipe
Ingredients
- 1/2 cup whole urad dal
- 1 and 1/2 teaspoon cooking oil
- 11 red chillies
- 14 kashmiri red chillies
- 1/4 teaspoon hing
- 1/4 cup curry leaves
- 1 tablespoon tamarind
- 1/2 teaspoon mustard seeds
- rock salt to taste
Instructions
- To a heavy bottomed pan add urad dal and chilies (both kashmiri and normal red chilies).Roast until golden. Finally add tamarind, curry leaves, salt and hing.
- Transfer to a plate and cool down completely. Transfer to mixer jar and grind it slightly coarse.
- To 1/2 teaspoon oil add mustard seeds let it splutter add it to the mixer jar, pulse it few times(do not grind).Whole mustard should be seen here and there. Spread on a plate and cool down and then store.
- Serve with gingelly oil. Keeps well for about a month.
- Serve idli podi with soft idli or oothapam with gingelly oil.
Video
Notes
- If you prefer a less spicy version just reduce the red chilies to half.
- The orginal recipe uses a pinch of lemon powder which gives slightly sour taste to the podi to match the store bought podi. I added tamarind instead and its purely optional.
- MTR idli podi has very dominant hing flavor but I added only 1/4 teaspoon, if you want you can add 1/2 teaspoon too. Make sure there is no moisture in the mixer before grinding it.
- Also cool down the ingredients completely before grinding.
- Gingelly oil is good for health so add it generously and enjoy your idlis.
Madhavi
OMG I love this podi..super yumm..wah wah wah wah wah post :)))
Prathima Rao
Such flavorful podi..MTR podi is my fav too…Now thx to u I can try it at home… 🙂
Prathima Rao
Prats Corner
Shobha
I always use MTR podi..now I can make it at home..thanks
Mitha
wow sharmi U r the best!!
am definitely going to try this. my husband likes this so much !!!
Chitra
Loved the idly podi nei toast, simply mouthwatering 🙂
radha
This is super. I will try it. If you think you can replicate the Grand Sweets one do that too! That is also good.
sowmya's creative saga
love the idea of using this podi with leftover idlis..
Subhie Arun
grt post…i neva had do myself…will try soon..thx for sharin!
Nimisha
hello…
is idli milagai podi different from karapodi or idli karam podi?if it is different then will u also pls share the recipe for kaarapodi/karam podi….i want this recipe..pls..
thanks,
Sharmilee! :)
@Nimisha : They are both the same just the name differs 🙂
Priya
Makes me hungry,super tempting and irresistible..
Sangeetha
Will try this idly podi soon, I too love MTR podi with idlis a lot…your idly podi nei toast looks too inviting!!
In your last pic, u have named it as "idly Nei Podi Toast" 🙂
Nithya
I love the last pic. It makes me want to eat idly and podi right away. I have been a fan of such cut idly mixed with podi since childhood 🙂
Jai
Nice Site and a very simple and easy to follow recipe.
However the Kerala version of Milagai Podi has a few additions/variations. We would cut down the red chillies 6 and add 2 tablespoons of black peppercorns instead. And for added flavor, dry roast 8-10 sprigs of Karivepila (Curry leaves) and mix it into the roasted lentils before grinding
Vaishali Magesh
Thank you for the wonderful recipe
Claire
I love the slight sourness thy the MTR podi has, but I don’t have any lemon power. Could I use amchur instead, or do you think that would ruin the flavor?
Thanks!
Sharmilee J
Lemon flavour will spoil the taste instead you can add little tamarind.
Claire
Thank you! It’s delicious!
Kanmani
I tried your idli podi…..that was awesome…my husband like most…. thanks for your recipe…. keep going….
Ezhilarasi Anandan
Hi mam
Tried this idli podi mam.came out really well.thank you so much mam for sharing
Lou
Just came across your site today.. all at home love MTR podi and so will definitely try your recipe.. Thank you for sharing. Also love your iron cookwares, can you say where did you get them from?
Sharmilee J
Thank you so much! Sure do try and let me know your feedback!
Iron cookwares its not from a particular brand..the one I have used here is from a brand named healthychoices.in