milagai podi recipe | malgapodi powder | South Indian gun powder |
by Tarla Dalal
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milagai podi recipe | malgapodi powder | South Indian gun powder | with 20 amazing images.
milagai podi recipe | malgapodi powder | South Indian gun powder is a basic dry chutney powder which has its presence in all South Indian homes. Learn how to make malgapodi powder.
To make milagai podi, heat a broad non-stick pan till hot, add the urad dal and dry roast on a medium flame for 2 to 3 minutes or till it turns light brown in colour. Remove on a flat plate, spread it evenly and keep aside to cool. Add the chana dal in the same pan and dry dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly and keep aside to cool. Add the red chillies in the same pan and dry roast it for 30 seconds. Add the curry leaves to it and dry roast on a medium flame for 1 minute. Remove the red chillies and curry leaves in the same flat plate, spread it evenly and keep this mixture aside to cool for 15 to 20 minutes. Add the asafoetida and salt and blend in a mixer to a slightly coarse powder. Store in an air-tight container and use as required.
Milagai podi is also fondly called ‘gun powder’, which makes it obvious just how fiery it tastes! The spiciness of red chillies combined with the aroma and rich taste of roasted dals and asafoetida makes this South Indian spice powder a really tongue-tickling treat.
A perfect proportion of urad dal to chana dal, with Kashmiri chillies for bright red colour and curry leaves for an added flavour boost is the secret of this South Indian gun powder.
Malgapodi powder is mixed with til oil or ghee and enjoyed like a chutney with idli and dosa . It can also be sprinkled on Uttapa to give it a special taste and hue. You can store this powder in an air-tight jar for a month or even more.
Tips for milagai podi. 1. While making this powder, make sure you roast the ingredients separately as mentioned in the recipe, to ensure uniform roasting without charring. 2. Use a broad pan for uniform roasting of ingredients. 3. We have made use of Kashmiri red chillies to make milagai podi, but you can also use pandi chillies or byadagi chillies. Also, the quantity can be increased or decreased depending upon the spice level you can handle.
Enjoy milagai podi recipe | malgapodi powder | South Indian gun powder | with step by step photos.
For milagai podi- To make milagai podi, heat a broad non-stick pan till hot, add the urad dal and dry roast on a medium flame for 2 to 3 minutes or till it turns light brown in colour. Remove on a flat plate, spread it evenly and keep aside to cool.
- Add the chana dal in the same pan and dry dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly and keep aside to cool.
- Add the red chillies in the same pan and dry roast it for 30 seconds.
- Add the curry leaves to it and dry roast on a medium flame for 1 minute.
- Remove the red chillies and curry leaves in the same flat plate, spread it evenly and keep this mixture aside to cool for 15 to 20 minutes.
- Add the asafoetida and salt and blend in a mixer to a slightly coarse powder.
- Store the milagai podi in an air-tight container and use as required.
Malgai Podi Powder Video by Tarla Dalal
Milagai Podi, Malgapodi Powder, South Indian Gun Powder Recipe recipe with step by step photos
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To make Milagai Podi (Malgapodi Powder, Idli Podi ) first remove all the ingredients, measure them and keep ready. To get the best result, ensure the lentils and spices are fresh & clean them for any stones before you start roasting.We have dry-roasted everything, if you like you can use oil for roasting but, it will decrease the shelf life of the malgapodi powder.
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For the Milagai Podi (Malgapodi Powder, Idli Podi) heat a broad non-stick pan until hot, then adjust the heat to medium and add the urad dal. A large nonstick pan helps in roasting the spices and dals easily.
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Dry roast the urad dal on a medium flame for 2 to 3 minutes or till it turns light brown in colour and aromatic.
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Remove on a flat plate. Spread it evenly and keep aside to cool.
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Add the chana dal in the same pan. Many people even add sesame seeds (black or white) to the molgapodi chutney, adding it depends upon you.
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Dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Keep on stirring them often to cook evenly.
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Remove in the same flat plate, spread it evenly and keep aside to cool.
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Add red chillies in the same pan. We have made use of Kashmiri red chillies, but you can also use pandi chillies or byadagi chillies. Also, the quantity can be increased or decreased depending upon the spice level you can handle. Remove the stem, break them into two peices and then add to the pan. If you are making use of any other variety of chillies, still add 3-4 Kashmiri red chillies to get that bright red colored podi powder.
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Dry roast it for 30 seconds. There is a variation to the malgapodi which is known as gunpowder. It is a spicier consisting of more red chillies and even garlic.
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Add the curry leaves to it and dry roast on a medium flame for 1 minute. It is important to roast kadi patta so they are dry and moisture-free which helps in storing the milagai podi chutney for a longer duration.
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Remove the red chillies and curry leaves in the same flat plate.
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Spread it evenly and keep this mixture aside to cool for 15 to 20 minutes. Add the asafoetida.
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Also, add the salt. Many people even add jaggery to the malgapodi chutney, if you like then add at this stage.
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Transfer the Idli Podi mixture into a small mixer jar.
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Blend Idli Podi to a slightly coarse powder. Do not grind at a stretch or it will form a lumpy mass. Grind it in intervals to get a nice coarse powder but, if you like fine, then grind till smooth.
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Store in an air-tight container and use as required. Milagai Podi (Malgapodi Powder, Idli Podi ) is used as a substitute to South-Indian chutneys during travelling or for tiffin as it is a dry flavorful powder. Also, the ingredients used are easily available and this can be a quick-fix chutney for your breakfast.
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Idli podi/ Milagai podi is generally mixed with ghee, sesame oil or garlic infused oil before serving with South-Indian snacks like idli, dosa, medu-vada. There is a popular South-Indian dish called as podi idli were the idlis are tossed in this podi powder. People even relish it as a side dish with curd rice, sambhar rice during lunch/dinner.
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This Milagai Podi (Malgapodi Powder, Idli Podi) stays good for 2 to 3 months, if stored in an airtight container.
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If you enjoyed our milagai podi chutney recipe, check out our collection to learn other recipes like, Flaxseeds Dry Chutney, Karuveppilai Podi or Ellu Podi.
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While making this powder, make sure you roast the ingredients separately as mentioned in the recipe, to ensure uniform roasting without charring.
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Use a broad pan for uniform roasting of ingredients.
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We have made use of Kashmiri red chillies to make milagai podi, but you can also use pandi chillies or byadagi chillies. Also, the quantity can be increased or decreased depending upon the spice level you can handle.
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Nutrient values (Abbrv) per tbsp
| Energy | 30 cal |
| Protein | 2 g |
| Carbohydrates | 5.1 g |
| Fiber | 1 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 3.8 mg |
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