Poondu-Milagai-Podi

#PoonduMilagaiPodi : This is a spicy podi [ powder ] which goes well with Idli and dosai varieties. Poondu milagai podi [ #GarlicChillyPowder ] is prepared using red chilly and garlic. Red chilly is roasted well with little oil till it gives out pungent aroma and turns deep red in color. It is coarsely ground adding salt. Finally garlic pods are added and run for  few seconds.

Ingredients :
20	Red chilly
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.

Now 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.

You might also like to try

Coriander powder for rice

Flax seed idli milagai podi

Flax n poduthalai powder for rice

Idli milagai podi

Pepper [ milagu ] powder

For other masala powders/mixes

Masala Powders and mixes


Ideas for different dishes for Lunch

Lunch recipes

Ideas for breakfast and dinner

Tiffin recipes

Idly Milagai Podi with Flax Seeds

#IdlyMilagaiPodi with#FlaxSeeds : We have already seen the method of preparation of #IdlyMilagaiPodi using lentils and #sesame [ #till ]. But this time I prepared Idly milagaipodi using lentils and Flax seeds.
To know about Flax seeds :
http://en.wikipedia.org/wiki/Flax

Ingredients:
Red Chilly                                                         15 to 20
Gram dhal ( channa dhal )                                 1/2 cup
Urad dhal  ( black gram with skin )                   1/2 cup
Asafoetida                                                          1/4 inch cube
Flax seeds                                                           1/4 cup
Oil                                                                       3 tsp
Salt                                                                      2 tsp(adjust to taste)
1/4 cup                                                                Dried Curry leaves

Method :
Take a tsp of oil in a kadai and place on a stove over slow flame.
All the ingredients have to be roasted uniformly one by one on slow flame only.
First fry asafoetida in oil & transfer to a plate.

Now roast red chillies well with a tsp of oil & transfer on to the plate.

Next fry gram dhal, then urad dhal with oil uniformly till it turns to golden color.

Now roast flax seeds without oil. Keep stirring and when it gives patt patt sound transfer on to the plate.

Dry roast salt also to remove any water present in it.

Allow all roasted ingredients to come to room temperature.

First take salt, red chillies and asafoetida in a mixie jar.

Grind well. If the mixie jar is large enough then add the roasted dhals also. Otherwise transfer the ground powder into a clean dry container.

Then grind the dhals coarsely. If the mixie jar becomes hot while grinding wait for few minutes and then grind. Finally grind the roasted flax seeds.

Now mix all the ground powders well and store in an air tight container.

Note: Skin removed Urad dhal [ black gram ] can also be used for this podi

NOTE : If dried curry leaves are not available then add 2 or 3 tsp of dry curry powder or dry roasted fresh curry leaves while grinding to improve its nutrition value!!

You might also like to try

Coriander powder for rice

Poduthalai thuvaiyal

Flax n poduthalai powder for rice

Idli milagai podi

Pepper [ milagu ] powder

For other masala powders/mixes

Masala Powders and mixes

Ideas for breakfast and dinner

Tiffin Recipes

For variety of dishes for Lunch

Lunch recipes

Idly Milagai Podi

#IdliMilagaiPodi : Idli is always relished with Chutney and sambar. But along with those side dishes if spicy idly milagai podi is there, then Idli would be even more tastier. It is prepared with roasted lentils [ dals ], red chilly and sesame [ till ]. Here comes the proportion and method of preparation.

Ingredients:

Red Chilly                                       : 15 to 20
Gram dhal(channa dhal)                    : 1/2 cup
Urad dhal                                        : 1/2 cup
Asafoetida                                       : 1/4 inch cube
Till (sesame )                                   : 1/4 cup
Oil                                                 : 3 tsp
Salt                                                : 2 tsp(adjust to taste)

Method :
Take a tsp of oil in a kadai and place on a stove over slow flame.
All the ingredients have to be roasted uniformly one by one on slow flame only.
First fry asafoetida ( hing in Hindi & perungayam in Tamil ) in oil & transfer to a plate.

Now roast red chilly well with a tsp of oil & transfer on to the plate.

Next roast gram dhal, then urad dhal with oil uniformly till they turn to golden color.

Black urad dhal or whole white urad dhal can be used 

Now roast till(sesame) without oil. Keep stirring and when it crackles and makes patt patt sound transfer on to the plate. Pale white colored till will turn to bright white color.

Dry roast salt also to remove any water present in it.

Allow all roasted ingredients to come down to room temperature.
First take salt, red chilly and asafoetida in a mixie jar.

Grind well. If the mixie jar is large enough then add the dhals.

Otherwise transfer the ground powder into a clean dry plate.

Then grind the dhals coarsely.

 If the mixie jar becomes hot while grinding wait for few minutes and then grind.

Finally grind the till ( sesame seeds ).

 Now mix all the ground powders well and store in an air tight container.

NOTE : Add 2 or 3 tsp of dry curry powder or add dried or dry roasted curry leaves while grinding to improve its nutrition value and also to get its distinct flavour!!

You might also like to try

Coriander powder for rice

Flax powder for rice

Flax n poduthalai powder for rice

Curry leaf powder

Pepper [ milagu ] powder

For other masala powders/mixes

Masala Powders and mixes

Ideas for breakfast and dinner

Tiffin Recipes

For variety of dishes for Lunch

Lunch recipes