Milaga Podi (Dry Chutney Powder)

There are two items that you will definitely find in every South Indian household – curd and milaga podi (dry chutney powder or gun powder as non-Southies call it). Podi is potent gun powder that can make any food item tasty! It is a must-have in every household as it has a good shelf life and can accompany most food items such as dosa, idli, and even rice. Lazy to grate coconut and grind a chutney? All you need to do is take few spoons of podi, mix some oil in it and serve along with the dosa or idli. You wont even miss the juicy coconut chutney! Podi is also a safe bet when you are packing food for long bus/train journeys.

Every household has their own secret recipe for podi and it tastes different in every house. When in school, I used to taste podi from my friends’ lunch boxes and each of them would taste different. Podi would differ in texture, taste, and visual appeal. Grainy, powdery, spicy, orange, greenish black, they come in all varieties. Recently, I tried MTR chutney powder (they market podi by that name) and I quite liked the taste of it. Unlike authentic Tamil Nadu style podi, this one is tangy. I believe tamarind is an ingredient in that recipe. Though I liked the MTR taste, being the conservative types when it comes to food, I prefer the authentic spicy taste without any tanginess.
This recipe is a mix of 2-3 different types of podis that I have had.

Ingredients:
Black gram/urad dal/uzhunnu parippu (white or black) – 1 cup
Bengal gram/chana dal/kadala parippu (optional) – 1/4 cup
Raw rice (optional) – 1/4 cup
Dried red chilly – 10
Black pepper (optional) – 1 tbsp
Curry leaves – 6-7 stalks
Asafoetida – size of a marble/2 tsp
Sesame seeds/Til/ellu (white or black) – 2 tbsp
Salt – as required

Method:
In a heavy bottomed pan (preferably iron), dry roast the grains one after the other until the grains turn red. First roast black gram. Then roast chana dal, followed by rice. Okay, I cheated! I roasted chana dal, kept it aside and then roasted the raw rice and black gram together. That works. When the black gram and rice are half done, add red chillies, black pepper, asafoetida, and curry leaves. If you are using asafoetida powder, you can add it towards the end of the roasting exercise. Turn off the fire and then add the sesame seeds and salt. Keep aside and let it cool down a bit.

While the roasted grains are still warm, dry grind them in a mixer. You can choose to make it powdery or grainy as per your preference. Store in a dry air tight jar. Will stay good for 3-4 months.

Choice of oil to be mixed with podi is a personal preference. Podi is served along with sesame seed oil (til oil/ellenna/nallenna) in most parts of Tamil Nadu. No points for guessing the oil that Keralites prefer!

Idlis and dosas soaked in spicy podi are a rage in restaurants these days. Whether you have a chutney and sambhar to go along with it or not, a well-made podi can up the taste quotient of even a poorly made idli/dosa.

6 Comments

  1. I was looking for a recipe for Milaga podi and came across your blog. The photographs are so beautiful I had to stay back and look at the rest of the recipies. Congratulations and keep them coming. I am a fan!

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    1. Thank you Bina for all the good words. They mean a lot to me! I will try my best to post regularly and keep the quality up 🙂

      Like

  2. Hi.. This is a really pretty post 🙂 I love idli-podi combination and find this recipe really interesting. Want to try and make some at home. Had a query about how the lentils and rice are used. Do you use it straight from the packet or wash the lentils and let it dry before making the podi?

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    1. Thanks Princy. I do not wash the lentils and rice before making the podi, but what you suggested is a good method. Washing, drying, and then using it will ensure good hygiene 🙂

      Like

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