Milagai podi is basically a coarse spice mixture condiment used as a side dish for South Indian breakfast like idli and dosa. It is typically prepared with chana dal, urad dal, red chilies and sesame seeds and is popularly used for idli’s as dipping condiment.
Podi recipe is basically substitute for traditional chutney recipes when served with idli and dosa. It is hugely popular in South Indian states especially in Tamil Nadu and Andhra Pradesh. Milagai podi recipe can also be eaten with hot steamed rice mixing it with coconut oil or ghee.
This recipe is shared by one of my aunt’s and perhaps she learnt this recipe while she was living in Guntur before marriage. She moved to Udupi after marriage to her birth place but did bring several recipes from Andhra Pradesh. Gunpowder(commonly called) is one such recipe she used to prepare frequently and we use to enjoy this with set dosa or with boiled rice, curd rice and even with bread toast.
Sesame seeds / til, sesame oil / coconut oil, kashmiri red chilli, curry leaves / kadi patta, chana dal, urad dal, turmeric powder / haldi, asafoetida / hing, salt
Store in a cool dry place.
Good for 12 months from date of manufacture.
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