You
can find Idli milagai podi/ Malaga podi is a popular powder/ chutney / podi in
almost every South Indian kitchen. It is also known as gun powder. It is a nice
accompaniment to serve with idli, dosa, adai and vada. This recipe is more
healthy than any other recipe, because it is with horse gram/ kulith in it. Kulith is a type of legume, generally grown in dry agricultural areas.
It is used as a staple food for horse in India, which explains its name. Its
aroma is similar to freshly-cut hay. It is very hard in texture and requires
prolonged cooking to obtain palatable value. It is consumed as whole seed,
sprouts or as whole meal largely by rural areas of Southern India. It is very
common lentil and available in most grocery stores. The nutritive value of
horse gram is almost similar to the other pulses. It is good source of dietary
fibre and helps to regulate blood pressure and blood glucose levels. Sprouts of
horse gram are rich in proteins, vitamin C and iron. It is also used in Maharashtra for making
usal, salads, soups and curries.
Though
there are many recipes to make milagai podi and every family has their own
traditional family recipe but the main ingredients remains the same just
different ratios of ingredients or few more or less. Traditionally idli malga
podi is served mixed with little sesame oil but you can use ghee or have plain
like I do. Idlis smeared with ghee and podi taste wonderful and also very good
to pack in kids lunchbox. This is a delicious spice mix made with lentils and
dry red chillies which is very easy recipe. This is the first time I have made
the powder at home. I am very thrilled that the molaga podi has turned out so
well, it had a very good colour. I made little spicy molaga podi but if you
prefer less spicy then decrease the amount of chilly powder in it. It is up to
you to make it more spicy or less as per your liking.Try this version of
Molagai Podi and share your experience!!!
INGREDIENTS:
1
Cup Horse Gram/ Kollu / Mudhira [Kulith
in Hindi or Hulga in Marathi]
½
Cup Chana Dal
¼
Cup Urad Dal
5-6
teaspoons Red Chilli Powder [according to taste]
½
Cup Black Sesame Seeds [kale til]
Salt
as per needed
A
pinch of Asafoetida
METHOD:
STEP
1 – Heat a wide pan on low flame.
STEP
2 – Dry roast all the lentils and sesame seeds
separately. Keep aside and cool it completely.
STEP
3 – Add all the ingredients with red chilli powder and salt in a mixer chutney
jar and grind.[see notes]
STEP
4 – Add asafoetida while grinding.
Do not grind it into fine powder. The powder
should be coarse and semi fine.[see notes]
STEP
5 – Remove from mixer jar and store it in a air tight container for further
use.
Mix
as and when required with sesame oil/ vegitable oil and have it with idlis and
dosas.
NOTES:
*You can use dry red chillies instead of red chilli powder. Roast them before
grinding.
*If using dry red chillies then
grind chillies, salt and chana dal first and then add the rest of the
ingredients.
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