Idli milagai podi (gunpowder)
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A coarse powder of roasted lentils, red chillies and sesame, mixed with gingelly oil to eat with idli and dosai.
Region: Tamil NaduOccasion: Everyday; travel foodTime: 20 minServes: About 1 cupVegan
Ingredients
- ½ cup urad dal
- ¼ cup chana dal
- 10–12 dried red chillies
- 2 tbsp white sesame seeds
- A small piece of tamarind or ½ tsp jaggery (optional)
- A pinch of hing
- 1 tsp salt
- 1 tsp oil
Method
- Dry-roast the urad dal and chana dal separately on low heat until golden.
- Roast the red chillies in the oil until crisp, then roast the sesame seeds until they pop.
- Cool everything completely.
- Grind with the hing, salt and tamarind to a coarse powder.
- Store in an airtight jar. To serve, mix a spoon with gingelly oil or ghee.
History
Podis (dry spice powders) are a long-standing part of Tamil cooking, made in large batches to keep for weeks.
Significance
Idli with milagai podi and gingelly oil is packed for train journeys and school lunches across Tamil Nadu.