IDLY PODI / SOUTH INDIAN GUN POWDER RECIPE- SIDE DISH FOR IDLY/DOSA- HOW TO MAKE IDLI MILAGAAI PODI/ULUTHAM PARUPPU MILAGAAI PODI

Idly podi/Gun powder is a common side dish will be available in most of the houses in Tamilnadu. It is definitely many people’s favorite too. In our house we call it as ulunthu milagaai podi or ulutham paruppu milgaai podi(urad dhal gun powder) or idly milagaai podi/idly podi(idly gun powder). It is a wonderful side dish for idly /dosa. We can make many variety of dishes with this idly podi and idly/dosa like podi idly, podi dosa, idly upma etc.,

There are many versions to make this idly podi. Everyone have their own versions which differ in the ingredients, their ratio and even in the texture.

Here I am giving the basic version of the gun powder. With this we can add some ingredients to make this gun powder with different flavours. In future I will give the recipes of those different gun powder/idly podi recipes one by one.

The main ingredients in this basic idly podi recipe is urad dhal, channa dhal and red chillies. In our house it is always available in stock and my hubby doesn’t want any other side dish if we serve this idly podi with idly/dosa. He even have this podi with pongal alsoJ. Whenever while returning here after vacation from India my beloved MIL always prepare and pack this gun powder for us along with the garlic chilli powder/Poondu milgaai podi and other podi varieties J. I always like her version of this idly podi and it is almost same as my mother’s preparation.

Ok now coming to the recipe.

IDLY PODI/ SOUTH INDIAN GUN POWDER

SOAKING TIME: - | PREPARATION TIME: 10 MIN | COOKING TIME: 10 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: CONDIMENTS

CUISINE: SOUTH INDIAN

YIELDS: 1 TO 1 ½ CUP

INGREDIENTS:

                         20 to 25 red chillies

                        ½ cup channa dhal

                        1 cup urad dhal

                        1 teaspoon asafoetida 

                        1 teaspoon oil

                        Salt to taste

                                     

METHOD:

In a pan add oil and roast the red chillies in low flame.

Remove from heat and then roast the channa dhal and urad dhal one by one in the same pan.

Let them cool down completely.

In a mixer grinder add the red chillies along with salt and asafoetida and grind into smooth powder.

Then add the roasted dhal and grind them into coarse powder.

Store the prepared idly podi in a air tight container.

NOTES:

• Instead of asafoetida powder, you can use the solid asafoetida also. In that case break it into small pieces and then roast in oil and then add to the red chillies.
• Adjust the amount of red chillies as per your spice requirement.
• Asafoetida is very important to give nice aroma to this idly  powder, so don’t omit this.
• Stays good for minimum 1 month.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a pan add oil and roast the red chillies in low flame. Remove it from heat.

Then roast the channa dhal and urad dhal one by one in the same pan.

Let them cool down completely.

In a mixer grinder add the red chillies long with salt and asafoetida and grind into smooth powder.

Then add the roasted dhal and grind them into coarse powder.

Store the prepared idly podi in a air tight container. Stays good for minimum 1 month.

Do try this recipe and please don’t forget to give your feedback in comments.

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