Wednesday, March 22, 2017

Idli Milagai Podi Recipe | Homemade Idli Podi | Idli Podi | Chutney Podi for Idli & Dosa

Making Idli Podi at home is one of my dreams come true. I felt really excited and proud when I made my first batch of Idli podi. When I was in the hostel, mom used to send me bottles of homemade idli podi and I am addicted towards the podi that she makes. After mom, Vanitha akka follows her recipe and sends me a lot of Idli podi whenever dad visits Chennai. After coming to Sydney, I wanted to try my hands in making this podi. However, my first attempt was a failure and I thought of asking dad to send me the podi from home. During my recent India trip, I asked Vanitha akka to prepare it for me and I was with her when she made it. I got the confidence to try it again and I prepared it soon after I came from the vacation. It came out super awesome and I am here with the recipe. This version is simple with very few ingredients and I will be posting another version of Idli Milagai podi soon. Let us move on to the recipe:
Urad Dal(Ulunthu) - 1 Cup 
Dry Red Chilli - 10 (see notes) 
Whole Garlic bulbs - 2 (around 20 cloves of garlic) 
Curry leaves - 5 sprigs 
Asafoetida - a generous pinch 
Salt - as required 
Sesame Oil(gingelly) - 1 tbsp
1. Wash and dry the curry leaves. Peel the skin of the garlic. In a pan, add the oil and roast the dry red chilli until nice aroma comes. Remove it and keep it aside.
2. In the same oil, roast the peeled garlic. Along with this add the urad dal and the curry leaves.
3. When the urad dal starts browning, add the asafoetida and the required salt. Switch off the flame when the urad dal completely turns golden brown.
4. Allow it to cool completely. Firstly, powder the roasted dry red chillies.
5. Along with the powdered red chilli, add the other roasted items and grind it coarsely. Spread it on a plate and allow it to cool completely and then store it in an airtight container.
The Idli podi is ready and it can be stored for months. While serving, mix the chutney podi with gingelly oil and have it with Idli or dosa.
Points to remember:
  • I prefer mild spiciness since Happy can't handle if it is very hot. You can add 15 dry red chillies if using long variety and can add 20 chillies if using round variety.
  • I used big variety garlic and if you are using small variety, then you can use up to 3 whole garlic bulbs.
  • The entire process should be done in medium flame. Take care not to burn anything. If the urad dal is not roasted until golden brown color, then you will get pale color podi.
  • Grinding it coarsely gives nice texture to the podi.
Warm Regards,
Happy's Cook - Divya


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