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You are here: Home / Back to Basics / அம்மாவின் இட்லி மிளகாய் பொடி / Idli Milagai Podi (My Mum’s Recipe) / Idli Podi

அம்மாவின் இட்லி மிளகாய் பொடி / Idli Milagai Podi (My Mum’s Recipe) / Idli Podi

January 23, 2013 By Aarthi 30 Comments

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Southindian staple food is idli, we make idli’s most time of the week. Hubby loves idli’s and dosas. When we don’t have time to make any sidedish, the first thing which i go for is my mother’s idli podi. It is spicy full of flavour, i love it all time. There is nothing better than this. I love this version of idli podi, but there are so many way of making it. I will post those soon.


Preparation Time : 25 mins
Blending Time : 5 to 10 mins
Makes : 2 1/2 to 3 cups of Idli Podi

Ingredients:
Urad Dal / Ulundu Paruppu – 1 cup
Toor Dal / Tuvaram Paruppu – 1/3 cup
Dry Red Chilli -8 (I used 4 kashmiri chilli & 4 regular spicy chilli)
Garlic – 6
Curry leaves a handful
Asafoetida / Hing / Kaya Podi – 1 tsp
Salt to taste
Oil – 1/2 tsp + 1/2 tsp

Method:
Heat a heavy bottom pan. Add in dry red chilli and start roasting till they turn golden. It will take around 5 mins. Remove them to a plate to cool down.
Take curry leaves in the same pan and roast them for 2 mins, till they turn dry. Remove them to the same plate to cool down.
Heat 1/2 tsp of oil in the same pan. Add in urad dal and roast them for 5 to 7 mins till they turn golden.Remove them to the same plate to cool down.
Heat 1/2 tsp oil again in the same pan. Add in toor dal and roast them for 5 to 7 mins till they turn golden. Remove them to the same plate to cool down.
Allow all the roasted spices and dals to cool down.
In a good blender. Add in roasted dry red chilli, roasted curry leaves, garlic, asafoetida. Give this a good blend so the chillies get powdered.
Now add in the dals along with some salt to taste. Blend them again till they get fine powder.
Let them cool a little. Store this in a dry air tight container for several weeks.

Notes:
1)I doubled the batch of this podi.
2)Store this in a dry air tight container. 
3)Use clean dry spoons only.
4)Addition of chillies, curry leaves and garlic depends to your taste.

Pictorial:
You will need urad dal, toor dal, dry red chilli,
curry leaves, garlic, asafoetida and salt
start by roasting dry red chillies
when they turn golden, remove them to a plate
Now give curry leaves a quick stir till they turn dry
remove them to a plate
heat few drops oil oil in the same pan..
add your urad dal in..
roast this till they turn golden
remove them to a plate
heat few more drops of oil
add in toor dal…
roast this again till golden
remove to a plate
Allow all these stuff to cool completely..
take a mixer
add in the garlic, roasted chilli and curry leaves
sprinkle some asafoetida and blend them well.
now add in the roasted dals, i added few more curry leaves too..
add in salt
and make into a fine powder
Store them in a sir tight container..
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Filed Under: Back to Basics, Breakfast, Breakfast Ideas, Dry Red Chilli, Homemade Powders, Idli, Podi Recipes, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. WeR SAHM

    January 23, 2013 at 9:28 am

    aromatic and flavourful podi!!! lovely pics!!

    Reply
  2. Priya

    January 23, 2013 at 9:38 am

    Mom's recipes always rocks, lovely podi.

    Reply
  3. Sona S

    January 23, 2013 at 11:04 am

    Nice color of podi. I love the addition of garlic and curry leaves.

    Spill the Spices

    Reply
  4. Anonymous

    January 23, 2013 at 1:23 pm

    i have two questions ..
    1- do you wash the dals or use it just like that from the packet ??
    2- does addition of garlic makes the powder wet and would not it get spoilt if kept at room temperature ?
    3 – how long can this powder be used , without getting spoilt

    thanks

    Reply
  5. Aarthi

    January 23, 2013 at 4:23 pm

    @Anonymous

    1)No we dont wash the dals, it is just sorted for stones or any yucky stuff and then used.

    2)No adding garlic doesn't make the podi wet. and it wont get spoiled.

    3)It can be use for upto a month. If you are going to use more than that, just put the podi in fridge.

    Reply
  6. VineelaSiva

    January 23, 2013 at 5:12 pm

    The podi looks very flavouful Aarthi.

    Reply
  7. Anonymous

    January 24, 2013 at 3:29 am

    does the garlic need to be roasted?

    Reply
  8. Aarthi

    January 24, 2013 at 6:18 am

    @AnonymousYou dont need to roast garlic..

    Reply
  9. suchi

    January 24, 2013 at 6:47 am

    Could u post how to make sambar podi

    Reply
  10. Shrikant

    January 24, 2013 at 9:35 am

    Madam,
    Up till now we were using MTR Idali Chatani Powder.Thanks
    Shrikant tillu

    Reply
  11. Torviewtoronto

    January 26, 2013 at 2:02 am

    idly podi looks wonderful

    Reply
  12. padma priya

    January 26, 2013 at 12:22 pm

    Lovely idli powder,can have with idlis and dosas too,love it.
    http://www.soundaryasbeautyworld.com.

    Reply
  13. shalini selvi

    July 7, 2014 at 2:58 pm

    Hey Aarthi….

    This s Shalini
    I made this using ur recepie… It tastes very good with Idli & Dosa …

    Also nowadays I am seeing u in TV shows…. Keep Going…

    Very pround to say that we were sitting next to each other in the initial days of Yummy tummy(Hope u remember)…

    Reply
  14. Aarthi

    July 8, 2014 at 6:09 am

    @shalini selviHai Shalini..How can i forget u da..Just call me some day..

    Reply
  15. Anonymous

    October 3, 2014 at 6:43 am

    Hi arthi, Can we add channa dal to this podi

    Reply
  16. Aarthi

    October 3, 2014 at 12:54 pm

    @AnonymousIf you want you can add chana dal..

    Reply
  17. Anonymous

    November 6, 2014 at 4:08 pm

    Hi. How to use the podi. Dry or made into a gravy..

    Reply
  18. Aarthi

    November 6, 2014 at 6:15 pm

    @AnonymousTake a tblspn of podi and mix it with some oil, sesame oil is prefered. Have it with idli or dosa.

    Reply
  19. Anonymous

    January 21, 2015 at 6:12 pm

    Tried making it today.. Turned out to be very tasty 🙂
    Thanks for sharing!

    Reply
  20. sathya

    March 13, 2015 at 6:50 am

    Thanks for the recipe.

    Reply
  21. sathya

    March 13, 2015 at 6:50 am

    Nice recipe thank you…

    Reply
  22. Murush Adavan

    March 17, 2015 at 5:23 am

    I tries tis yesterday. it came out very well. thank you

    Reply
  23. Murush Adavan

    March 17, 2015 at 5:24 am

    i tries this yesterday,. it came out very aromatic. I likes very much, thank you.

    Reply
  24. Anonymous

    August 3, 2015 at 6:27 am

    Thanks for ur wonderful recipe . I got a small doubt. Wt will happen if I mix the podi with gingelly oil in a glass container, refrigerate n keep it for long. Heat it before use n consume . Can it be used like this. Can I mix it n take along while going on along tour. Is it right to use to mix n keep for long. Any side effects. Kindly advise

    Reply
  25. Aarthi

    August 3, 2015 at 12:21 pm

    @Anonymousyes u can do like that as well..u dont have to heat it..u can put it at room temp for 4 to 5 days..

    Reply
  26. Pratibha

    October 4, 2015 at 7:46 am

    Can we use this podi with ghee as well?

    Reply
  27. Aarthi

    October 5, 2015 at 5:14 pm

    @Pratibhayes ofcourse u can use ghee, taste delicious with ghee..U can use coconut oil

    Reply
  28. MI-Mercy Home,

    September 30, 2016 at 5:10 am

    Which dal is best and makes it tasty…thur
    dal or Channa dal…in some other recipes I noticed that they used Channa dal and some used boiled rice too

    Reply
    • Aarthi

      September 30, 2016 at 9:05 am

      we always use toor dal and urad dal

      Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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