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Summary: How to make South Indian Style Milagai Podi

Milagai Podi is the star masala of South Indian Breakfast. Its spicy, aromatic and spicy taste also makes ordinary idli-dosa special.

Milagai podi recipe: Milagai Podi, often served with idli-dosa, is a famous masala powder of South Indian breakfast. It is spicy, aromatic and spicy in taste, which also makes ordinary idli or dosa special. Homemade Milagai Podi is not only refreshed, but you can also adjust the sharpness and balance of spices as per your choice. It does not take much time to make it, but its taste is remembered for a long time.

½ cup Urad dal
½ cup Chickpea lentil
10–12 Dry red chili
2 Lamps mole
10–12 Curry leaves
1 Small pinch Asafoetida
In taste Salt
1 small spoon Oil

Step 1: Fry pulses

First of all, heat a heavy bottom pan on low heat. Add urad dal to it and fry till it becomes golden and aromatic while stirring continuously. Remove it and keep it aside. Now in the same way, fry the gram dal on low flame till it turns golden and take it out in a separate plate. It is necessary to roast the pulses on low flame, otherwise you can burn from outside and remain raw from inside.

Step 2: Lissing red chili and coriander

Now add some oil to the pan and add dry red chili to it and fry it till it crisps. Keep in mind that the chillies do not burn, otherwise Podi will become bitter. Remove them and keep them separate. After this, add coriander seeds in the same oil and fry for 2–3 minutes until their fragrance starts coming and the color does not deeper. Take them out separately.

Step 3: Curry leaves and sesame roasting

Now put curry leaves in the pan and fry it on low flame till it becomes crisp. When it starts to break easily, then understand that they are ready. After this, add sesame to the pan and fry for 1–2 minutes and fry until it becomes light golden. Keep in mind that the mole burns very quickly, so keep stirring them continuously.

Step 4: cool spices

Spread all the roasted material in a large plate and allow it to cool completely for 15–20 minutes. This step is very important because if you grind the hot ingredients, then the moisture will come in the podi and it will deteriorate quickly.

Step 5: Grind spices

When all the ingredients become cold, put it in the mixer. Now add salt and a pinch of asafetida to it. Grind the ingredients coarsely while stirring the mixer in pulse mode. Note that the powder should not be fine at all, but be a little granular. This is its real texture and taste.

Step 6: How to store Milagai Podi

Spread the ground pod again in the plate and cool it. After this, fill it in airtight compartment and store it. It is safe for several weeks at room temperature. If you want to store for a long time, you can also keep it in the fridge.

Some additional tips

Always fry pulses on low flame so that burn from outside and do not remain raw from inside.
While frying dry red chili, keep in mind that it does not burn, otherwise Podi becomes bitter.
While frying coriander seeds, keep light golden and aromatic for just 2–3 minutes.
While frying the curry leaves, keep stirring lightly and continuously, so that they become crisp.
Sesame burn quickly, so keep stirring it continuously while roasting it.
Cool all the roasted ingredients completely before grinding, otherwise there will be moisture in Podi.
Keep the ground pod in the airtight compartment; It is safe for several weeks at room temperature.