Thengai Milagai Podi is a dry chutney powder made using roasted coconut, urad dal and red chili. This is similar to our conventional Idli Milagai Podi but with the additional of dry roasted coconut. The addition of roasted coconut powder enhances the flavor and taste of this chutney powder. With Coconut Milagai Podi, we can mix it directly with a hot rice, smeared with a spoon of gingelly oil (sesame oil) and consume it with a bite of sutta appallam / vadam. This is also a perfect accompaniment for Idli/Dosa. This home made Thengai Milagai Podi comes in very handy for the travel / lazy days. We can store it in air-tight container and refrigerate for a longer shelf life.
Milagai Podi
Milagai Podi, also commonly referred as Idli Podi or Chutney Powder is a popular dry spice powder in Tamil Nadu. You can find Idli milaga podi (Chutney powder) in almost every house in Tamil Nadu as its a traditional dish and best accompaniment for Idli/Dosa. There are many variations in making Milagai Podi, some of theme are given below. The common ingredients used to make Milagai Podi are Urad dal, Channa Dal and Red Chili.
Different Variations / Types of Milagai Podi
There are different variations of Idli Powder which can be used as condiment on Idli, Dosas and other south indian dishes.
- Traditional Milagai Podi – Commonly made Milagai Podi in Tamil Nadu
- Dry Coconut Milagai Podi – Similar to the Thengai Milagai Podi (referred in this post), but we use Kopparai Thengai (Dry Coconut) to make this spice powder.
- Chammanthi Podi – Similar to the Thengai Milagai Podi (referred in this post), but with minor variations. This is a conventional method being followed in Kerala. They use it to mix it directly with rice and consume it.
- Sesame Seeds Podi – Traditional Milagai Podi but with roasted seasame seeds.
- Peanut Garlic Podi – Peanut Chutney Powder is a spicy chutney powder made using roasted Peanuts, garlic cloves and other spices
- Nalla Kara Podi – Traditional Andhra Podi for Rice or Idli
Recipe Card to make Thengai Milagai Podi
Thengai Milagai Podi | Coconut Podi
Thengai Milagai Podi is a spicy chutney powder which we use for an accompaniment to Idli / Dosa. This can also be mixed directly with hot rice, add a teaspoon of gingelly oil and enjoy with sutta applam / vadam. This is slightly a different version from conventional Idli Milagai Podi. In this version, we add roasted coconut hence its called Coconut Podi
- 1 cup Grated Coconut ((or one shell of a medium sized coconut))
- ¼ cup Urad Dal
- 20 nos Red Chili ((adjust to your spice level))
- 1 pinch Asafoetida (Asafetida / Hing)
- ½ tsp Tamarind Paste ((or very small goosberry size tamarind))
- 1 tsp Mustard seeds
- 1 tsp Salt ((adjust to your taste))
- 1 tbsp Oil ((for roasting the coconut))
- 1 tsp Jaggery (grated)
-
Heat oil in the pan, and add the mustard seeds when the oil is hot. When the mustard seeds, starts to sputter add the dal and fry till dal turns light golden color.
-
Then add chillies and fry the chilies in low flame. Finally add hing, tamarind and fry it for few seconds and switch off the flame. Take these aside
-
Heat the rest of oil in pan, and add the grated/chopped coconut and fry it until it turns golden brown color. Keep this aside.
-
First take the roasted mustard, dal, hing, tamarind, salt and red chili and grind it to smooth powder.
-
Then add the roasted coconut and keep the pulse mode in mixer grinder and grind it to a coarse powder. The Milagai Podi should be coarse.
-
Store the Thengai Milagai Podi in a air-tight container and serve with curd rice or idli/dosa and enjoy this yummy Podi
Method:
- Heat oil in the pan, and add the mustard seeds when the oil is hot. When the mustard seeds, starts to sputter add the dal and fry till dal turns light golden color.
- Then add chillies and fry the chilies in low flame. Finally add hing, tamarind and fry it for few seconds and switch off the flame. Take these aside
- Heat the rest of oil in pan, and add the grated/chopped coconut and fry it until it turns golden brown color. Keep this aside.
- First take the roasted mustard, dal, hing, tamarind, salt and red chili and grind it to smooth powder.
- Then add the roasted coconut and keep the pulse mode in mixer grinder and grind it to a coarse powder. The Milagai Podi should be coarse.
- Store the Thengai Milagai Podi in a air-tight container and serve with curd rice or idli/dosa and enjoy this yummy Podi
The post Thengai Milagai Podi | Cocunut Milagai Podi appeared first on Subbus Kitchen.