How to Cook Yummy Idli milagai podi/ Gun powder/ Chutney powder

Frances Bishop
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How to Cook Yummy Idli milagai podi/ Gun powder/ Chutney powder
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How to Cook Yummy Idli milagai podi/ Gun powder/ Chutney powder Delicious, fresh and tasty.

Idli milagai podi/ Gun powder/ Chutney powder. It is a spicy dry powder which is served as an accompaniment with Idli, Dosa, Upma or even with South Indian meals of Rice and Sambar. It is also known as Milagai Podi, Gun Powder, Chutney Podi or Idli Karam Podi. This Powder can spice up or add flavour to your simple meals and make them rather interesting.

Podi comes so handy for busy days.

Milagai Podi is also fondly called 'gun powder', which makes it obvious just how fiery it tastes!

The spiciness of red chillies combined with the aroma and rich taste of roasted dals and asafoetida makes this South Indian spice powder a really tongue tickling treat.

You can cook Idli milagai podi/ Gun powder/ Chutney powder using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Idli milagai podi/ Gun powder/ Chutney powder

  1. Prepare 1 tbsp of Sesame oil.

  2. Prepare 12 of Kashmiri red chillies.

  3. You need 1/4 cup of Bengal gram dal.

  4. It’s 1/2 cup of Black gram dal, deskinned.

  5. Prepare 1/4 cup of sesame seeds, white.

  6. Prepare 1 tsp. of peppercorns crushed.

  7. Prepare 1/4 tsp. of turmeric powder.

  8. Prepare 1/2 tsp of asafoetida powder.

  9. Prepare 3 sprigs of curry leaves.

  10. It’s to taste of salt.

Milagai Podi is mixed with til oil or ghee and enjoyed like a chutney with idli and dosa.

The Gunpowder for Idli is one of the most famous items/condiments in India, especially down south in Tamil Nadu.

The gunpowder is a versatile food item, which can be used both as a seasoning, or as a side dish or even as a powder for any of your choice of potato or vegetable fries.

Idli podi recipe a staple in south indian homes as an accompaniment for idli dosa.

Idli milagai podi/ Gun powder/ Chutney powder step by step

  1. In a heavy-bottomed pan, heat sesame oil..

  2. Add chillies and fry till they puff up. Remove. Keep aside..

  3. In the same pan, add Bengal gram dal and fry till almost golden brown. Remove and keep aside. once removed from heat, the gram will continue browning a little more..

  4. Now add black gram dal & fry till almost golden brown. Remove and keep aside..

  5. Now fry curry leaves till it turns crisp. Remove..

  6. Now fry sesame seeds and peppercorns till it starts spluttering. remove from heat..

  7. Add turmeric powder and asafoetida powder to the fried ingredients..

  8. Let the fried ingredients cool slightly, then powder coarsely..

  9. In the last blending, add salt according to taste and blend again. add little salt first & adjust accordingly..

  10. To serve- mix with either sesame oil or coconut oil when serving with idlis or dosas..

  11. Note:- 1) I used Kashmiri chillies as it is less spicy. (2) When adding peppercorns, crush lightly or it will splutter on face. (3) if salt is added earlier, the mix will turn mushy..

Idli milagai podi or idli podi is a homemade spicy chutney powder which tastes as a great sidedish for idli and dosa.

During school days, my friend Pavithra used to bring idli milagai podi as a sidedish to go with idli dosa, I used to love her podi.

Those days not being a big time idli lover I still loved to eat.

Idli podi is a flavorful condiment made of lentils,seeds and spices.

It is known by different names such as milagai podi, gun powder, idli karam podi or chutney podi.