Idli-Milagai Podi (aka Gun Powder) with Flax seeds and sesame seeds : A Step by Step Guide



Amma used to make three different kinds of chutneys and one sambar variety whenever she made idlis. Once a family friend of ours commented, "I am so impressed with the India flag color chutneys on the plate". No one gave a thought about it except him. There was coconut chutney (white), cilantro-mint chutney (green) and shallot chutney (orange in color). And in spite of having these three options, I was asking for idli-milagai podi. That is how much we all liked the spicy, catchy powder. Usually, the podi is mixed with sesame oil. It can be either spread over the idlis and dosas or it can be used as a dip.

 Idli- milagai podi or Gun Powder is a common, handy side dish for idlis and dosas. Though the ingredients that go into it differ among kitchens, a few of them stay constant across kitchens. Homemade ones are fresh and healthy, and it takes just 30 minutes to prepare it, which goes for months! It is a time-saver in a majority of south-Indian households. I relied on it completely when I used to famish during those sleepless nights of pregnancy. 

I tried different recipes until I got this one. This one has evolved over time. Personally, I love the flavor of curry leaves, coconut, lentils and sesame seeds. I added flax seeds to this recipe to bring that healthy tag. Any dish is incomplete without coconut, in a south-Indian meal. I have settled with this recipe for some time now, which means this is the final one. Moreover, I have had many friends who absolutely loved the taste of it. This is the most convincing token that made me believe that it is up to the mark!

Ingredients:

1. Urad dal - 3/4 cup
2. Channa dal -10 tablespoons
3. Sesame seeds - 1/4 cup
4. Red chilies - 8
5. Flax seeds - 1/4 cup
6. Grated coconut - 3 tbsps
7. Garlic - 10 pods, crushed
8. Curry leaves - three, long sprigs or as much as you want to
9. Asafoetida - a pinch
10. Rock salt - as per taste


Method:

Dry roast all the ingredients.

1. Fry the chana dal for a few minutes before adding the urad dal. Adding both the lentils together would cause over-frying of urad dal. Fry them until they are slightly golden-brown.



2. Fry the red chilies until brittle.


3. Roast the sesame seeds and flax seeds together. Since the pan is already hot, they start to flutter as you just drop them in the pan. Reduce the flame and manage the fluttering. Then add the coconut, which dampens the heat a bit. Fry them all together until coconut loses its water content a bit.


 4. I pounded the garlic a bit to make the frying easy. I used more curry leaves, for I love the taste of it.


5. I just heated up the rock salt a bit to make sure the podi stays fresh.


6. Cool the ingredients for a while and grind them to a coarse consistency. Do not make it too coarse.


7. Spread the ground powder in a plate to release the moisture. It may take an hour.


8. Store it in an airtight container to preserve the flavor and freshness.

This goes on for a month for me. The picture below has a different color than the above one because in the one below I used 4 byadgi chilies and 5 regular red chilies. The byadgi chili gives that bright red color to the powder. You can manipulate the recipe as per your taste. Not only for idlis and dosas, this powder can be used to make podi rice, another common variety rice. For podi rice, cook a cup of rice and spread it in a wide bowl. Heat up some sesame oil and pour it on the rice. Sprinkle a few spoons of idli-milagai podi on the top and give it a toss or mix with a laddle gently. Add enough salt.



Hope you all will like this version of idli-milagai podi. Let me know how it turned out.

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