Milagai Podi, Malgapodi Powder, South Indian Gun Powder Recipe


Milagai Podi, Malgapodi Powder, South Indian Gun Powder Recipe

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Milagai Podi is also fondly called ‘gun powder’, which makes it obvious just how fiery it tastes! The spiciness of red chillies combined with the aroma and rich taste of roasted dals and asafoetida makes this South Indian spice powder a really tongue tickling treat.

Milagai Podi is mixed with til oil or ghee and enjoyed like a chutney with idli and dosa . It can also be sprinkled on Uttapa to give it a special taste and hue.

While making Milagai Podi, make sure you roast the ingredients separately as mentioned in the recipe, to ensure uniform roasting without charring.

You can store this powder in an air-tight jar for a month or even more, and serve it as and when required.

Milagai Podi, Malgapodi Powder, South Indian Gun Powder Recipe recipe - How to make Milagai Podi, Malgapodi Powder, South Indian Gun Powder Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 2 cups
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Ingredients
Method
    Method
  1. Heat a broad non-stick pan till hot, add the urad dal and dry roast on a medium flame for 2 to 3 minutes or till it turns light brown in colour. Remove on a flat plate, spread it evenly and keep aside to cool.
  2. Add the chana dal in the same pan and dry dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly and keep aside to cool.
  3. Add the red chillies in the same pan and dry roast it for 30 seconds.
  4. Add the curry leaves to it and dry roast on a medium flame for 1 minute.
  5. Remove the red chillies and curry leaves in the same flat plate, spread it evenly and keep this mixture aside to cool for 15 to 20 minutes.
  6. Add the asafoetida and salt and blend in a mixer to a slightly coarse powder.
  7. Store in an air-tight container and use as required.
Nutrient values (Abbrv) per tbsp
Energy30 cal
Protein2 g
Carbohydrates5.1 g
Fiber1 g
Fat0.2 g
Cholesterol0 mg
Sodium3.8 mg
Malgai Podi Powder Video by Tarla Dalal
Milagai Podi, Malgapodi Powder, South Indian Gun Powder Recipe with step by step photos

For making the milagai podi chutney at home

  1. To make Milagai Podi (Malgapodi Powder, Idli Podi ) first remove all the ingredients, measure them and keep ready. To get the best result, ensure the lentils and spices are fresh & clean them for any stones before you start roasting.We have dry-roasted everything, if you like you can use oil for roasting but, it will decrease the shelf life of the malgapodi powder.
  2. For the Milagai Podi (Malgapodi Powder, Idli Podi) heat a broad non-stick pan until hot, then adjust the heat to medium and add the urad dal. A large nonstick pan helps in roasting the spices and dals easily.
  3. Dry roast the urad dal on a medium flame for 2 to 3 minutes or till it turns light brown in colour and aromatic.
  4. Remove on a flat plate. Spread it evenly and keep aside to cool.
  5. Add the chana dal in the same pan. Many people even add sesame seeds (black or white) to the molgapodi chutney, adding it depends upon you. 
  6. Dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Keep on stirring them often to cook evenly.
  7. Remove in the same flat plate, spread it evenly and keep aside to cool.
  8. Add red chillies in the same pan. We have made use of Kashmiri red chillies, but you can also use pandi chillies or byadagi chillies. Also, the quantity can be increased or decreased depending upon the spice level you can handle. Remove the stem, break them into two peices and then add to the pan. If you are making use of any other variety of chillies, still add 3-4 Kashmiri red chillies to get that bright red colored podi powder.
  9. Dry roast it for 30 seconds. There is a variation to the malgapodi which is known as gunpowder. It is a spicier consisting of more red chillies and even garlic.
  10. Add the curry leaves to it and dry roast on a medium flame for 1 minute. It is important to roast kadi patta so they are dry and moisture-free which helps in storing the milagai podi chutney for a longer duration.
  11. Remove the red chillies and curry leaves in the same flat plate.
  12. Spread it evenly and keep this mixture aside to cool for 15 to 20 minutes. Add the asafoetida.
  13. Also, add the salt. Many people even add jaggery to the malgapodi chutney, if you like then add at this stage.
  14. Transfer the Idli Podi mixture into a small mixer jar.
  15. Blend Idli Podi to a slightly coarse powder. Do not grind at a stretch or it will form a lumpy mass. Grind it in intervals to get a nice coarse powder but, if you like fine, then grind till smooth.
  16. Store in an air-tight container and use as required. Milagai Podi (Malgapodi Powder, Idli Podi ) is used as a substitute to South-Indian chutneys during travelling or for tiffin as it is a dry flavorful powder. Also, the ingredients used are easily available and this can be a quick-fix chutney for your breakfast.
  17. Idli podi/ Milagai podi is generally mixed with ghee, sesame oil or garlic infused oil before serving with South-Indian snacks like idli, dosa, medu-vada. There is a popular South-Indian dish called as podi idli were the idlis are tossed in this podi powder. People even relish it as a side dish with curd rice, sambhar rice during lunch/dinner.
  18. This Milagai Podi (Malgapodi Powder, Idli Podi) stays good for 2 to 3 months, if stored in an airtight container.
  19. If you enjoyed our milagai podi chutney recipe, check out our collection to learn other recipes like, Flaxseeds Dry Chutney, Karuveppilai Podi or Ellu Podi.

Reviews

Malgapodi Powder, South Indian Gun Powder Recipe
 on 18 Nov 17 12:33 PM
5

Now it''s Nov still you are change the name?
Tarla Dalal
21 Nov 17 03:14 PM
   Hi, We have changed the name now, thank you for informing us...
Malgapodi Powder, South Indian Gun Powder Recipe
 on 03 Oct 17 08:00 PM
3

I used the same measurements as mentioned above but the color didn''t turn out like the picture.. So I added 2 tsp of red chilli powder and got the exact color... I love using this powder on dosa aswell... Tastes delicious
Tarla Dalal
04 Oct 17 04:59 PM
   Hi Bhumika, Great to know you have liked the recipe.. the colour of the powder will depend on the kashmiri chillies being used.. Adding of chilli powder, may make it spicier in taste. Do keep trying more recipes and give us your feedback.
Malgapodi Powder, South Indian Gun Powder Recipe
 on 22 Jul 17 07:00 AM
5

Please correct the recipe name. Its Milagai podi not malgapodi. Milagai means chilly in tamil.
Tarla Dalal
22 Jul 17 09:32 AM
   Thanks RS, we are changing the name of the recipe shortly.
मलगापडी पाउडर
 on 01 Mar 17 12:46 PM
1

Malgapodi Powder, South Indian Gun Powder Recipe
 on 12 Jan 17 03:19 PM
5

Too good... loved this recipe... perfect in terms of taste, texture and colour... I followed it exactly and I was surprised that this was better than the store-bought one.