A blend of lentil, chilli & spices, this Milagai podi is eaten as a condiment with many Indian dishes.
Milagai Podi is a spice blend made with lentils and chilli. It is mixed with oil and eaten as a condiment to various Indian dishes… typically south Indian dishes such as Idli, Dosa and more. It is even used as a dip to be eaten with chips by some people.
Milagai (or as some people like to call it Molaga) is a Tamil word for Chili. This literally translates to chili powder. But it isn’t exactly just powdered chili. There are blends of lentils and seeds to give it additional flavor. You can make this and store it for a long time. It comes in very handly when you’re short of time and cannot make chutneys as side dishes. Just add a splash of sesame oil (or coconut oil or water) to some of the powder and you have a fabulous dip ready!
South Indian Milagai Podi Recipe – Printable RecipePrint
A blend of lentil, chilli & spices, this Milagai podi (also known as molaga podi or idli chutney powder) is eaten as a condiment with many Indian dishes such as Idli, Dosa, Adai etc
- 20–25 Dry Red Chilli
- 1/4 teaspoon Vegetable Oil
- 1/4 teaspoon Hing
- 1 teaspoon Mustard Seeds (rai)
- 1 teaspoon Sesame Seeds (til)
- 1/2 cup Tuvar Dal (split pigeon peas)
- 1/4 cup Urad Dal (split black lentil)
- 1 Tablespoon Salt (adjust to taste)
- 1/2 cup Chana Dal (split chickpea) – use instead of Tuvar if you want
- Til Oil (Sesame oil)
- Add a drop of oil to a wok and fry the red chilli and asafetida on medium heat until the chillis are crispy. Keep moving the chilli around to avoid burning. Remove and add to the blender / spice grinder
- Add mustard, sesame and Tuvar and fry until the lentils develop a nice color. Remove and add to the blender / grinder
- Fry the Urad dal for 2-3 minutes on medium heat to develop color. Add that too to the grinder
- Grind to a smooth or coarse mixture. Depending on the texture you want, grind for 2-3 minutes.
- Remove and store in an air tight jar. It stays well for 1-3 months.
- For every spoon of this mixture, add 1-2 teaspoons Til oil (sesame oil) and mix to form a paste. You can add more or less oil depending on your preference. Eat with idli, dosa or even chips, for that matter!
- Tuvar dal gives the powder a better taste. But you could easily use tuvar or chana.
- Although this stays well at room temperature longer than 3 months, it is advisable to prepare fresh powder. It tastes fresh and better.
- Category: Condiment
- Cuisine: South Indian
South Indian Milagai Podi Recipe – step by step pictures
You’ll need –
Add oil, asafetida and chilli and fry for a couple of minutes. Remove and add to the dry spice blender. Similarly, add mustard, lentils and fry a few minutes until a nice aroma starts to come.
Fry the black gram lentil separately too until it develops a nice color. Add salt and mix. (You can add the salt separately, later as well)
Add everything to a large, powerful blender or spice grinder. Grind to a coarse mixture (you can grind it to a smooth powder if that’s how you like it)
Store in an air tight jar