Idli Milagai Podi
Idli Milagai Podi - A spicy lentil powder . The spice powder is mixed with Sesame oil and is had as a side for Idli & Dosa.
Ingredients
- 1 teaspoon Ennai | Cooking Oil (Try to use a neutral oil)
- ½ Cup Kadalai Parupu | Bengal Gram
- 1 Cup Ulutham Parupu | Black gram ( husked or not)
- 10-15 no's Vathal Milagai | Red chillies
- 1 teaspoon Perungayam | Asafoetida
- Salt as needed
- 3 tablespoon Vellai Ellu | White Sesame seeds
Instructions
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Heat the pan on a medium flame and add ½ teaspoon of Oil. Once the oil shimmer, add the kadalai parupu and roast until it turns golden brown. Stir it frequently to prevent the lentils from burning. Transfer it to a plate.
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Roast the ulutham parupu in the same pan until it turns golden brown stirring it frequently. Transfer it to the same plate and let them cool.
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Add another ½ teaspoon of Oil in the same pan. Once it becomes hot, add the red chillies, stir frequently and turn off the flame when it changes colour.
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Once the ingredients come to room temperature, grind the red chillies to an almost smooth powder. Then add the lentils, salt & perungayam in the same mixer jar and grind it.
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Grind to a powder. Do not make it smooth. Little bits of coarse lentils are preferred and it gives a nice texture to the spice mix.
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Cool completely and transfer it to an airtight container. The shelf life is about 2 months.
Recipe Notes
- Make sure to keep the spice mix dry and always store it in an airtight container. Moisture is its worst enemy. So use a clean dry spoon while serving.
- Add very little oil while roasting the ingredients. My mom uses oil only to roast the chillies. The oil reduces the shelf life of the product. I prefer to use a teaspoon so that it gives a nice aroma.
- Adjust the amount of red chillies as per your heat preference.
- Some also add jaggery to the spice mix.
- This recipe differs from house to house and there is always a slight difference in the taste.