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Idli Podi, also known as Karam Podi or Milagai Podi, is made roasted and coarse ground lentils, sesame, and red chillies.

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
Cook Time 20 minutes
Total Time 25 minutes
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
  
  • 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!