Poondu Milagai podi
Poondu Milagai Podi is a South Indian spice blend, that combines the pungent garlic (poondu) with the fiery kick of red chillies (milagai), and dals creating a powder that adds flavour to a variety of dishes. Sprinkle it on rice, dosa, idli, or any meal of your choice, and experience the authentic taste of South Indian cuisine.
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
Adjust the number of red chillies based on your spice preference. It can vary from mild to fiery hot depending on the amount of chillies used. This recipe is on the milder side of heat.
Dry roast the whole Kashmiri red chillies with the stem and remove the stems while grinding them.
Grinding the chillies first will ensure they are broken down into smaller pieces before adding the other ingredients. This helps to achieve a smoother and more even consistency in the final blend.
