Idly milagai podi is very famous in every Tamilnadu person s kitchen. No matter what side dish is prepared for Idly or Dosa still people ask for podi. This is a great combination. Now lets see as how to make this idly milagai podi.
Ingredients:
Red Chillies (Long) - 1 Cup (any cup should do)
Garlic - 7 to 8 pods depends on Garlic flavor preference.
Curry Leaves - handful
Urad dhal - 1 Cup
Toor Dhal - 1/2 Cup
Salt - 1 table spoon add to taste
Asafoetida - a pinch
Procedure:
Keep the kadai in the stove.
Add 2 teaspoons Gingley oil.
Fry the garlic pieces in medium fire till until they turn golden brown.
If asafoetida piece is used fry that also in the same oil after garlic.
Take them out from the oil.
If oil is less add a teaspoon more oil and then roast the urad dhal along with curry leaves till the dhal gets little red.
After this roast the thoor dhal also as Urad dhal.
Fry the chili also in little oil in medium fire till it gets roasted.
If you have microwave then you can get away with the difficulty of frying it in the kadai. Immediately after putting it in the oil in the kadai, transfer it to a microwavable plate and microwave for 2 minutes.
If crystal salt is used put that also in the kadai for a minute without oil.
Leave the fried ingredients to cool for sometime.
First grind the chilies then add garlic then asafoetida and then urad dhal and curry leaves and finally thoor dhal and salt.
Do not grind continuously in full cycle. Grind for about 3 to 5 seconds and then mix well and repeat to the consistency you like. Grinding continuously will give a powder like product instead if you break and grind it leaves the podi to its coarseness which many people prefer.
Store it in an air tight container.
If you like the recipe please share with your friends and family. If you feel there is room for improving this recipe please feel free to leave a comment.
Ingredients:
Red Chillies (Long) - 1 Cup (any cup should do)
Garlic - 7 to 8 pods depends on Garlic flavor preference.
Curry Leaves - handful
Urad dhal - 1 Cup
Toor Dhal - 1/2 Cup
Salt - 1 table spoon add to taste
Asafoetida - a pinch
Procedure:
Keep the kadai in the stove.
Add 2 teaspoons Gingley oil.
Fry the garlic pieces in medium fire till until they turn golden brown.
If asafoetida piece is used fry that also in the same oil after garlic.
Take them out from the oil.
If oil is less add a teaspoon more oil and then roast the urad dhal along with curry leaves till the dhal gets little red.
After this roast the thoor dhal also as Urad dhal.
Fry the chili also in little oil in medium fire till it gets roasted.
If you have microwave then you can get away with the difficulty of frying it in the kadai. Immediately after putting it in the oil in the kadai, transfer it to a microwavable plate and microwave for 2 minutes.
If crystal salt is used put that also in the kadai for a minute without oil.
Leave the fried ingredients to cool for sometime.
First grind the chilies then add garlic then asafoetida and then urad dhal and curry leaves and finally thoor dhal and salt.
Do not grind continuously in full cycle. Grind for about 3 to 5 seconds and then mix well and repeat to the consistency you like. Grinding continuously will give a powder like product instead if you break and grind it leaves the podi to its coarseness which many people prefer.
Store it in an air tight container.
If you like the recipe please share with your friends and family. If you feel there is room for improving this recipe please feel free to leave a comment.
