Idli Podi | Karam Podi | Milagai Podi | Chutney Powder

Idli Podi—called Karam Podi in Telugu and Milagai Podi in Tamil—is a staple in my home and we make our own at home (typically once a month) to suit our palate. We not only eat this Chutney Powder with Idli, Dosa and Upma but also use it to flavour stir-fries.

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Most South Indian homes will have some Idli Podi on hand and every home that makes its own will have a recipe that is uniquely theirs; may proportions of the dal vary, some add sesame, others add garlic, some others add curry leaves…. Each of these recipes is delicious in its own way!

Idli Podi is the subject of intense fascination for non-South Indians. For as long as I can remember, all my non-South Indian friends want me to get them Idli with homemade Chutney Powder or the Coconut Chutney. 🙂

After all, this dish is called Milagai Podi in Tamil and that literally translates to Chilli Powder. Of course, the Telugu name Karam Podi means spicy powder. 🙂

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Other Chutney Powders

Here are a few more chutney powders you may enjoy:

• Palli Karam Podi | Verkadalai Podi | Spicy Andhra Peanut Powder
• Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh
• Vepa Puvvu Podi | Veppam Poo Podi | Neem Flowers Chutney Powder

How to Make Idli Chutney Podi (Karam Podi or Milagai Podi)

1. In a heavy bottomed kadai, over medium heat, warm 1 or 2 drops of oil.
2. Add 1/2 cup udad dal and stir-fry till golden brown.
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3. Now transfer the dal to a plate to cool.
4. Once again, add 1 or 2 drops of oil to the kadai.
5. Add 1/3 cup Chana Dal and stir-fry the dal till it is golden brown.
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6. Transfer the browned dal to the plate to cool.
7. Next, add 1 tbsp sesame seeds to the hot kadai and stir-fry till they brown a bit and start to pop. Do not add any oil to the pan before adding the sesame seeds.
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8. Transfer the sesame seeds to the plate with the dals.
9. Add 1/2 tsp asafoetida to the plate with the roasted ingredients.
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10. Add 1 or 2 drops of oil to the pan, and then add 6 bydagi or kashmiri red chillies and 6 spicy red chillies.
11. Stir-fry the chillies till they start to change colour.
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12. Add the chillies to the plate to cool.
13. Add 1/4 tsp tamarind, if you choose to use it, to the hot kadai and leave it there to dry a bit.
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14. After all the ingredients cool, first grind the red chillies, tamarind, and some salt together to a coarse powder.
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15. Now add the cooled dals, sesame seeds and asafoetida mix to the ground chillies and grind to a coarse powder.
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16. Store the Idli Podi to an airtight container and use when needed.

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I first posted this recipe in September 2013 and have got around to updating it after more than a decade; surprising given how often I make it.

Recipe for Idli Podi | Karam Podi | Milagai Podi

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Idli Podi | Karam Podi | Milagai Podi | Idli Chutney Powder

Aruna

Idli Podi is the traditional South Indian Chutney Powder served with Idli, Dosa and even Upma. Called Karam Podi in Andhra and Telangana, and Milagai Podi in Tamil Nadu, this podi is a staple in our home and is an essential part of our favourite breakfast; piping hot Idlis with this Chutney Powder mixed in with some sesame oil or coconut oil.

You can even use Idli Podi to flavour stir-fries.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Accompaniments, Breakfast

Cuisine Andhra, Gluten Free, Indian, South Indian, Tamil Nadu, Telangana, Vegan, Vegetarian

Servings 15 Servings

Calories 40 kcal

Equipment

• Small, heavy-bottomed kadai
• Ladle
• Plate
• Grinder
• Air-tight bottle for storage

Ingredients

  

1x2x3x

• 1/2 Cup Udad Dal
• 1/3 Cup Chana Dal
• 6 Spicy Dried Red Chillies (Use less for a less spicy version)
• 6 Bydagi Chillies
• 1 tbsp Sesame
• 1/4 tsp Tamarind (Optional)
• 1/2 tsp Asafoetida
• 1/2 tsp Oil (Sesame or Coconut Oil preferred)
• Salt to Taste

Instructions

 

• In a heavy bottomed kadai, over medium heat, warm 1 or 2 drops of oil.
• Add 1/2 cup udad dal and stir-fry till golden brown.
• Now transfer the dal to a plate to cool.
• Once again, add 1 or 2 drops of oil to the kadai.
• Add 1/3 cup Chana Dala and stir-fry the dal till it is golden brown.
• Transfer the browned dal to the plate to cool.
• Next, add 1 tbsp sesame seeds to the hot kadai and stir-fry till they brown a bit and start to pop.

  Note: Do not add any oil to the pan before adding the sesame seeds.
• Transfer the sesame seeds to the plate with the dals.
• Add 1/2 tsp asafoetida to the plate with the roasted ingredients.
• Add 1 or 2 drops of oil to the pan, and then add 6 bydagi or kashmiri red chillies and 6 spicy red chillies.
• Stir-fry the chillies till they start to change colour.
• Add the chillies to the plate to cool.
• Add 1/4 tsp tamarind, if you choose to use it, to the hot kadai and leave it there to dry a bit.
• After all the ingredients cool, first grind the red chillies, tamarind, and some salt together to a coarse powder.
• Now add the cooled dals, sesame seeds and asafoetida mix to the ground chillies and grind to a coarse powder.
• Store the Idli Podi to an airtight container and use when needed.

Nutrition

Calories: 40 kcalCarbohydrates: 6 gProtein: 2 gFat: 1 gSaturated Fat: 0.1 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 0.2 gTrans Fat: 0.001 gSodium: 156 mgPotassium: 11 mgFiber: 3 gSugar: 0.3 gVitamin A: 107 IUVitamin C: 0.4 mgCalcium: 17 mgIron: 1 mg

Keyword Chutney Podi, Chutney Powder, Idli Chutney Podi, Idli Podi, Karam Podi, Milagai Podi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!