Thengai-Poondu-Milagai-Podi

#ThengaiPoonduMilagaiPodi  #CoconutGarlicChillyPowder : It is always a great pleasure to have hot & soft Idli  with gingelly oil [ sesame oil ] soaked spicy garlic milagai podi as an accompaniment. The soft Idli  with spicy poondu milagai podi [ garlic milagai podi ] is one of the favorite combinations of many people. Those who can't take spicy food can have idli with its poor cousine, thengai poondu milagai podi.
The method of preparation is just like that of garlic milagai podi. Additionally dried coconut - copra has been included to mellow down its spiciness.

Ingredients :
20	Red chilly
1/4 cup	Copra [ dried coconut ]
10	Garlic cloves
1 Tsp	Salt [ adjust ]
1/2 Tsp	Gingelly oil [ sesame/till oil ]
20 - 30	Dried curry leaves [ optional ]

Method :

Heat a kadai with oil on a stove over slow flame.

Add 1/8 Tsp of oil and then the red chilly.

A pinch of salt is added to avoid pungent fumes from chilly affecting our nostrils.

Keep stirring till chilly turns dark red in color and slightly charred.

Transfer on to a plate and allow to cool down.
First grind the copra coarsely using a mixie.

Then take roasted red chilly, salt and curry leaves in a mixie jar and grind coarsely.

If the jar becomes hot wait for a while to cool down.

Now add garlic cloves with skin and run the mixie for a minute or till garlic blends together.

The spicy n aromatic garlic milagai podi is ready.

Serve along with Idli and dosai.

Serving method : 

Place half a teaspoon of podi in a plate.

Pour a spoon full of gingelly oil [ sesame/till oil ] and mix well using forefinger.

Enjoy well with Idli or dosai.

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