Idli Milagai Podi Recipe

Black Urad Dal Idli Milagai Podi Recipe with step-by-step photos! Idli Podi is a classic side dish or dip to Idli or Dosa made in Tamil Nadu. It so common that every house has atleast a bottle of Podi with some Gingelly oil or Sesame oil ready at any moment! Black urad dal is also one of the richest sources of proteins and vitamin B and is also beneficial for women and kids especially during puberty and menopause. In order to enrich the recipe, I used black urad dal instead of polished urad dal which is usually used for this recipe. With it’s rich salty and spicy flavors, it goes really well with Hot Idlis or Dosas. You may also like Coconut Chutney, Mint Chutney recipes. So friends, try this out and share your comments!

Idli Milagai Podi Recipe 2021-07-06 04:33:31

Idli Milagai Podi Recipe

Serves 8
Prep Time: 00:05
Cook Time: 00:10
Total Time: 00:15

Ingredients

• 150 grams Urad Dal
• 15 to 18 Red Chillies
• 1 cup Curry Leaves
• 1/4 tsp Asafoetida Powder
• to taste Salt

Instructions

• Firstly, wash and pat dry curry leaves.
• Meanwhile, heat a heavy-bottomed pan, then add split urad dal and dry roast till they turn golden brown (over low heat) and keep it aside.
• Then add curry leaves and continue to sauté till they turn crisp.
• Further, add dried red chilies and fry till they puff up, remove them from the heat.
• Switch off the heat and then add asafoetida powder and give a good stir until a nice aroma comes, keep it aside, and allow it to cool.
• Transfer, red chilies, and curry leaves to a blender and blend to a coarse powder.
• Then add roasted urad dal and asafoetida to a blender and blend to a coarse powder.
• Finally, add salt and mix well.
• Now tasty Idli Milagai Podi is ready to eat. Serve it with a few teaspoons of Gingelly oil / Sesame oil along with Idli or Dosa!

By Santhi Therese
The Indian Claypot

Firstly, wash and pat dry curry leaves.

Meanwhile, heat a heavy-bottomed pan, then add split urad dal and dry roast
till they turn golden brown (over low heat) and keep it aside.

Then add curry leaves and continue to sauté till they turn crisp.

Further, add dried red chilies and fry till they puff up, remove them from the heat.

Switch off the heat and then add asafoetida powder and give a
good stir until a nice aroma comes, keep it aside, and allow it to cool.

Transfer,  red chilies, and curry leaves to a blender

and blend to a coarse powder.

Then add roasted urad dal and asafoetida to a blender and blend to a coarse powder.

Finally, add salt and mix well.