Poondu Milagai Podi
Poondu Milagai Podi is a traditional South Indian spice blend. Poondu means garlic, and milagai means chilli in Tamil, it´s a spice blend that hails from South Indian cuisine. This traditional condiment combines the pungent flavour of garlic with the heat of red chillies, creating a flavourful powder.
This spice blend is made by roasting a combination of dried red chillies, sesame seeds, garlic and different types of lentils. Each ingredient is carefully roasted to perfection, enhancing its characteristics and contributing to the overall flavour. The roasted mixture is then ground into a coarse or fine powder, depending on personal preference.
Poondu milagai podi is a versatile condiment in South Indian households, adding a delightful kick to various dishes. Whether mixed with rice and a drizzle of ghee or oil for a quick and flavourful meal or used as a condiment alongside dosa, idli.
Homemade variations may feature subtle regional differences, allowing for a personalized touch in terms of spice levels and ingredient proportions. I am here with my version of it.
Serving suggestions
- With Rice: Mix this with hot, steamed rice and a drizzle of ghee or sesame oil. This simple combination creates a delicious and quick meal.
- Dosa and Idli: Spread a thin layer of ghee or oil on dosa or idli, then sprinkle poondu milagai podi on top. Roll up the dosa and enjoy.
- Sprinkle on Snacks: Sprinkle on snacks like popcorn, roasted nuts, or boiled peanuts for a zesty and spicy twist.
- Stir into Yoghurt or Buttermilk: Mix poondu milagai podi into plain yoghurt or buttermilk to create a spiced yoghurt dip or flavoured buttermilk, which can be a refreshing accompaniment to meals.
- Enhance Soups: Sprinkle a bit of it on soups or stews to add a spicy and garlicky flavour. This works well with lentil soups and vegetable stews.
- In Fried Rice or Noodles: Add a teaspoon or two of poondu milagai podi to fried rice or noodles for a unique and spicy twist.
Poondu Milagai podi
Ingredients
- ¼ cup or 50 grams of yellow split chickpeas/Chana dal
- ¼ cup or 50 grams of urad dal whole or split
- ¼ cup or 50 grams of moong dal
- ¼ cup or 50 grams of toor dal
- ¼ cup or 30 grams of pottukadalai
- 1 tbsp or 10 grams of sesame seeds
- 5 Kashmiri red chillies whole
- 2 cloves of garlic
- ½ tsp hing/asafoetida
- Few Curry leaves
- Salt to taste
Instructions
Roasting the Ingredients
- Heat a pan on medium heat and add the dried red chillies. Dry roast them until they become crisp and release their aroma. Be cautious not to burn them.
- In the same pan, roast each lentil and sesame seeds separately until they turn golden brown. Keep stirring to ensure even roasting.
- Roasting each type of lentil separately is a good practice because different lentils have varying sizes and thicknesses, leading to different roasting times.
- Finally, add peeled garlic cloves to the pan and roast for a couple of minutes until they are lightly browned. Transfer them to the bowl.
Cooling and Grinding
- Allow the roasted ingredients to cool to room temperature.
- Grind the chillies first in a blender or spice grinder and then add the rest of the cooled ingredients with hing/asafoetida and salt.
- Grind the mixture to a coarse or fine powder.
Storage
- Allow the poondu milagai podi to cool completely before storing it in an airtight container. This prevents condensation inside the storage container.
- Ensure the storage container is dry before transferring the spice blend, and keep it away from humid areas.
- Label the container with the name and date of preparation. This helps you keep track of its freshness and ensures you use it within a reasonable time.
- They can be stored at room temperature, if you live in a very humid environment, you can store them in the refrigerator. Make sure the container is well sealed to prevent the absorption of any odours from the fridge.
Serving Suggestions
- Mix the poondu milagai podi with warm rice and a dollop of ghee or sesame oil for a flavourful rice dish.
- Use it as a condiment for dosa, idli, or any South Indian breakfast items.
- Refer to the blog post above for more suggestions.
Notes
