Spicy Milagai Podi with Tuvar Dal | Idli Chutney Powder | Molaga Podi
Aruna
This is a spicy Milagai Podi (also called Molaga Podi, Idli Chutney Powder) made with tuvar dal, udad dal, tamarind and two different types of chillies. The result is a tangy, spicy podi that tastes fabulous with idlis and dosas.
25gmsSpicy Red Chillies, Pandi Chillies(~ 40 in number, see Notes)
25gmsBydagi or Kashmiri Red Chillies(~ 20 in number, see Notes)
1/2tspHing, Asafoetida
20gmsTamarind(~ 8 x 2" strips)
Salt to Taste
Instructions
Over medium heat, dry roast the udad dal till it is golden brown and transfer to a plate.
Over medium heat, dry roast the tuvar dal till it is brown and transfer to a plate.
Add the hing and salt to the hot dals.
Over low heat, dry roast the bydagi chillies till they start to change colour and transfer to a plate.
Over low heat, dry roast the Pandi chillies till they start to change colour. Be careful not to burn the chillies while roasting them.
Turn off the heat.
Add the tamarind to the hot kadhai and leave it there so that the moisture in it dries out.
When the dals and the chillies cool, transfer all roasted ingredients to the grinder.
Grind to a fine powder.
Store the Idli Chutney Powder in an airtight bottle.
Savouring the Milagai Podi
Add a spoon of melted ghee, sesame oil, or coconut oil to a spoon of the Spicy Milagai Podi. Serve with Idlis or Dosas.
Notes
I used Pandi chillies which are super spicy. If your chillies are not so hot, then I would recommend using more of them.
The Bydagi chillies impart the nice orange-red colour and have a bit of heat as well. If you are using Kashmiri red chillies, increase the number of spicy red chillies you are using.
Do use two kinds of chillies. Increasing the number of non-spicy chillies in will just give you a peculiar aftertaste.
If you use only the spicy red chillies, the colour of your podi will be paler.