Malaga Podi / Milagai Podi
by Tarla Dalal
Added to 29 cookbooks
This recipe has been viewed 38022 times
The Milagai Podi, fondly called “Gun Powder” by south Indian food fans, is an all-time favourite accompaniment to idlis and dosas. When a spoonful of the powder is served, spice lovers fondly make a small hole in its centre, add a spoonful of til oil or ghee into it, and mix gently with their index finger, to make a chutney like paste with a fresh and irresistible aroma. Some even like to coat their idlis with this powder before packing in a lunch box. You can vary the spiciness of this powder by varying the quantity of chillies, and you can also decide whether you want to grind it smoothly or coarsely. Coarsely powdered Milagai Podi has a wonderful texture similar to hand-pounded masalas and is favoured by many. Store the powder in a glass or earthen jar in a cool and dry place away from sunlight. It can be used for more than a month.
- Heat a broad non-stick pan, add the chilies and dry roast on a medium flame for 4 to 5 minutes. Remove the chillies and keep aside to cool.
- Once cooled, blend in a mixer to a coarse powder. Keep aside.
- Heat the same non-stick pan, add the urad dal, sesame seeds and asafoetida and dry roast on a slow flame for 2 minutes.
- Combine the coarsely powdered chillies, salt and the urad dal-sesame seeds mixture in a mixer and blend to a smooth powder.
- Add the jaggery and blend again till smooth.
- Store in an air-tight container and use as required.
Nutrient values (Abbrv) per tbsp
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