If you've ever delved into South Indian cuisine, you know that it's a treasure trove of flavors and textures. Among the many condiments and spice blends that enrich this culinary tradition, Kopparai Thengai Idly Milagai Podi holds a special place. This spicy, aromatic powder, made primarily from desiccated coconut and dried red chilies, transforms simple dishes into culinary delights.
Kopparai Thengai Idly Milagai Podi, or desiccated coconut idly chilly powder, is a traditional South Indian spice mix. It's commonly served as an accompaniment to idlis (steamed rice cakes) and dosas (crispy rice and lentil crepes). The term "milagai podi" translates to "chili powder," but this blend is much more than just that. The addition of desiccated coconut adds a nutty sweetness that balances the heat from the chilies, creating a complex and inviting flavor profile.
Ingredients:
- Bengal Gram Dhal / Channa Dhal - 1 cup
- Ured Dhal - 1 cup
- Kopparai Thengai / Desiccated Coconut - 1 cup
- Red Chillies - 30 to 33
- Salt - 1 tsp. or as needed
- Asafoetida - ½ tsp.
Method:
- Take kopparai thengai and chop them finely and grind to a fine powder in a mixer. If you have desiccated coconut powder also you can use it.
- In a pan, tale the desiccated coconut and dry roast till you get a nice aroma. Do not over roast and turn them to brown. Roast till it is golden brown in low flame and keep in a separate plate.
- In the same pan, you can now roast the channa dhal, ured dhal, red chillies and asafoetida to golden brown colour in low flame.
- Transfer this also in the same plate and let them cool down.
- When completely cooled, take a dry mixer and grind the roasted ingredients little by little and finally add salt and mix well.
- Now let the powder cool down and store them in airtight container.
- You can take small amount of this powder and mix with oil and have with idly or dosa.
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