Idly Milagai Podi, a beloved spice blend from Tamil Nadu, has been tantalizing taste buds for generations. This aromatic powder, specifically designed for idlis (steamed rice cakes), has become an indispensable condiment in South Indian cuisine.
Idly Milagai Podi's origins can be traced back to the ancient Tamil civilization, where spices played a vital role in cooking. This blend was carefully crafted to complement the delicate flavor of idlis, and its popularity soon spread throughout the region.
A combination of roasted red chilies, urad dhal, gram dhal, and other spices are ground into a fine powder, creating the distinctive Idly Milagai Podi.
Idly Milagai Podi is not only a perfect accompaniment to idlis but also enhances the flavor of dosas.
When we travel for long distance, we can also make podi idly by just rolling the idlies in the idli podi mixed with oil. It will taste well if you take like this when travelling. My mother used to make like this when we travel.
Ingredients:
- Ured Dhal - 1 cup
- Channa Dhal - 1 cup
- Red Chilllies - 30 numbers or more if you want more spice
- Salt - 1 tsp. or as needed
- Gingelly Oil - 1 tsp.
Method:
- In a pan heat oil and add all the ingredients except salt and fry in medium flame till the dhals turn golden in colour and you get a nice aroma.
- Switch off the stove and let them cool down.
- Now you can grind them in a mixer little by little by adding salt to a smooth powder.
- Transfer the idly podi in to a container and open and keep for some time till the powder cools down.
- Close with a lid and use whenever needed.
- For serving with idly or dosa, just mix some powder with some gingelly oil.
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