Nellai Milagai Podi | Idly Podi

#Comfortfood #TraditionalSouthIndianFood #Idlypodi #Grandma’srecipe

Nellai Milagai Podi is an appetizing, flavourful and quintessential condiment in all the South Indian households and eateries as it goes well with idly, dosa and upma varieties. My version of this Milagai Podi is inherited from my Grandma’s recipe that is with the adaptation of Nellai Tamizhar-style Idly Podi.

How to make Nellai Milagai Podi | Idly Podi?

This recipe has good amount of sesame / til and it needs to be had with
sesame oil mixed in it. So, it’s heart-friendly when used regularly. Needless to mention the nutritious value added by urad and channa dals, curry leaves to this humble recipe!

Inclusion of black urad dal as core ingredient gives this recipe a distinctive colour and flavour than usual versions. This recipe can be prepared in bulk and stored in air-tight box. It helps to savour this delicious podi as and when required either in the form of a paste or smeared on idly or dosa. It is an ideal option for tiffin box or as a travel food.

Ingredients

Black urad dhal – 1 cup, splitted
Channa dal – ½ cup
Sesame Seeds / Til – ¼ cup
Dry Red Chilies – 25 to 30
Asafoetida / Hing – 2 to 3 tsp
Curry Leaves – 2 to 6 twigs, torn into pieces
Salt to taste
Sugar- 1/2 tsp (optional)
Sesame / Til Oil – 1 to 2 tsp

Method

Roast black urad dhal, channa dhal, sesame seeds, dry red chilies and curry leaves one by one with little amount of oil till crisp and golden in colour.
Bring it to room temperature and grind it into a coarse powder along with asafoetida, sugar and salt. You can grind it finely also as per your taste.
Transfer it to a large bowl and mix well.
Store it in an air-tight container to keep the flavours intact.
It can be served as an accompaniment for idly, dosa and upma varieties.

Notes

This recipe stays fresh for 2-3 months.
If you don’t like to use sesame oil, use any
cooking oil or melted ghee.
Either you can have this podi + til oil as accompaniment or smear the podi paste on Idly, dosa vareities.

Mini Uttappams smeared with Idly Podi..best for tiffin box!

Idlies smeared generously with Milagai Podi…awesome tiffin & travel food option!

For more such authentic recipes, plz checkout Thenga Paruppu Thogaiyal, Chia Seeds Idly Powder, Poondu Vengaya Vathakuzhambu, Puzhimilagai, Kambam Kanji with Madhura Kizhangu, Getti chutney.

Happy Cooking!

On September 10, 2020September 20, 2023 By Delicious GaloreIn Andhra, Basic Recipes, Condiments, Healthy Recipes, Indian, Sauces/Dips/Pickles/Chutneys, South Indian, Tamil NaduLeave a comment

Thengai Paruppu Thogaiyal | Coconut Dal Chutney

#TraditionalSouthIndianRecipe #ComfortFood #QuickRecipe #Healthy

‘Thengai Paruppu Thogaiyal’, is one of the popular traditional South Indian recipes that can be made quickly. Thengai in Tamil means coconut, Paruppu means Dal, Thogaiyal is chutney. A versatile chutney that can be served with plain hot rice as well as with Idly, Dosa and other tiffin varieties.

How to make Thengai Paruppu Thogaiyal | Coconut Dal Chutney?

Simple thogaiyal with any rasam or sambhar is one of our comfort foods. Whenever we carve for such menu, Thengai Paruppu Thogaiyal is my go-to recipe. Reasons are…it’s healthy, delicious and very easy to prepare with few ingredients. The core ingredient Coconut is rich in good fats and has properties like anti-bacterial, anti-fungal that boosts our immune system when consumed regularly. Protein and potassium-rich Arhar dal on the other hand, enhances the taste and health quotient of this thogaiyal.

Thogaiyal and plain hot rice with a dollop of ghee / sesame oil, pairs well with Vendhaya Kuzhambu or Pepper Jeera Rasam or simply with fried papad. A divine combination!

Ingredients

Coconut -1 cup, grated
Thuvar / Arhar dal – 2 tbsp
Red Chillies – 2 or 3 (as per taste)
Curry Leaves – few twigs
Salt – to taste
Hing – 1/4 tsp
Oil – 1 tsp (preferably coconut oil)

Method

In a kadai, add 1 tsp of coconut oil and roast arhar dal, red chillies, hing and curry leaves. Roast till the dal turns golden in colour.
Transfer it to a plate. Let it cool. Grind it along with grated coconut, salt into a fine paste adding very little amount of water.
Serve it with hot plain rice with a dollop of ghee / sesame oil.

Notes

If serving with tiffin varieties, dilute the thogaiyal little bit. Give tadka with rai, urad dal and curry leaves.
Instead of arhar dal, we can use moong dal and yellow channa dal too.

For more delicious chutney recipes, plz check out Green Garlic Coriander Chutney, Chia Seeds Chutney, Puzhimilagai, Getti chutney.

Happy Cooking!

On September 10, 2020September 20, 2023 By Delicious GaloreIn Andhra, Healthy Recipes, Indian, Kerala, Pickles/chutneys, Recipes, Sauces/Dips/Pickles/Chutneys, South Indian, Tamil NaduLeave a comment

Chia Seeds Idly powder | Milagai Podi

Idly powder/ Milagai Podi is a quintessential condiment in every South Indian household. It is made in bulk quantity and relished on a daily basis.

The usual version of idly powder has black urad dal, chana dal, sesame seeds, red chillies, hing and curry leaves. But here, in order to incorporate a superfood in my daily menu, I have used Organic Raw Chia Seeds in place of sesame seeds. Chia Seeds are rich in Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber and enhances the nutrient content of the dish greatly. The Milagai Podi can be prepared in bulk and stored in air-tight box for good about 2-3 months. Commonly, idly powder is mixed with sesame / til oil and consumed in the form of a paste as an accompaniment to tiffin varieties. Another interesting way is to smear the podi paste on idly or dosa. This is an ideal option for tiffin box or for packed travel food as the podi and oil coated tiffin stays fresh for a long time.

Ingredients

Black urad dal – 1 cup, splitted
Chana dal – ½ cup
Raw chia seeds – ¼ cup
Dry red chilies – 25 to 30 nos
Asafoetida / Hing- 2 to 3 tsp
Curry leaves- 2 to 6 twigs, torn into pieces
Salt to taste
Sugar – ½ tsp (optional)
cooking oil – 1 to 2 tsp (Preferably sesame oil)

Method

Roast black urad dal, chana dal, dry red chilies and curry leaves one by one with little amount of oil till they are crisp and golden in colour.
Chia seeds can be grounded raw (Grounded form of raw chia seeds helps in the optimal absorption of nutrients in our body).
Bring the roasted ingredients to room temperature.
Grind it into a coarse powder along with chia seeds, asafoetida, sugar and salt.
Transfer it to a large bowl and mix well.
Store it in an air-tight container to keep the flavours intact.
Relish this podi with idly, dosa and upma varieties.

Notes

Few interesting ways of using this podi…
For preparing podi idly, make a paste of Chia seeds Idly powder with oil/ghee and smear it on both the sides of idly. Serve hot with curd.
For onion podi dosa, sprinkle a tsp of Chia seeds Idly powder and chopped onion over the dosa on one side. Flip and toast both the sides till golden.
To have it along with plain idly, dosa or upma, just mix the required amount of Chia seeds Idly powder with sesame oil/desi ghee and relish.

For more recipes with Chia Seeds, plz checkout Almond Chia Seeds Laddu, Cold Cucumber Mint Soup with Chia Seeds.

Happy Cooking!

On July 29, 2020September 20, 2023 By Delicious GaloreIn Andhra, Basic Recipes, Condiments, Healthy Recipes, Indian, Kerala, Sauces/Dips/Pickles/Chutneys, South Indian, Tamil NaduLeave a comment

Instant Raw Mango Pickle | Keethu Manga Urugai

An instant method for preparing a mouth-watering, luscious raw mango pickle…Famously known as Keethu Manga Urugai down South, keethu means cut, manga means mango, urugai means pickle…one of the easiest pickles that can be made in a jiffy with very few ingredients available in our pantry.

How to make Instant Raw Mango Pickle?

This cut mango pickle is omnipresent in festival spreads and wedding menus…and in summer, when green mangoes are available in plenty every South Indian household likes to prepare this frequently and relish it with almost every meal.

Bursting with flavours, enticing with tangy and spicy taste, this pickle goes well with curd rice, dosa varieties, upma and pongal/khichadi varieties. It stays good for 2-3 days at room temperature and for about a week or 10 days when refrigerated.

Instant Raw Mango Pickle/ Keethu Manga Urugai

An instant method for preparing a mouthwatering, luscious raw mango pickle…omnipresent in festival spreads and wedding menus…in summer when green mangoes are available in plenty, every South Indian household likes to prepare this frequently and relish it with almost every meal.

2 medium sized Raw Mangoes ( raw and firm)
¼ cup Salt
¼ tsp Turmeric Powder / Haldi
2 tbsp Red Chilly Powder
¾ tsp Fenugreek / Methi Seeds (roasted and powdered)

For Seasoning

¼ cup Sesame / Til Oil
½ tsp Asafoetida / Hing
1 tsp Mustard Seeds / Rai

Wash and pat dry the raw mangoes. Cut them into thin pieces along with the skin.
Place the mangoes pieces in a bowl. Add salt, haldi, chilly powder and methi seeds powder.
In a small kadai, heat oil and add rai. When it splutters, add hing.
When the hing emits nice flavour, switch off the flame.
Pour the tadka over the mangoes and mix well.
Yummy raw mango pickle is ready to serve.

If you must store the pickle for later use, store it in a dry, air-tight container.
Increase or decrease the amount of chilly powder as per your taste.
If you don’t have roasted and powdered methi seeds powder, dry roast and powder/pound them coarsely.

For more authentic recipes, plz checkout Thenga Paruppu Thogaiyal, Puliyotharai Gojju, Nellai Milagai Podi, Puzhimilagai, Curry Leaves Spice Paste.

Happy Cooking!

On July 26, 2020September 20, 2023 By Delicious GaloreIn Andhra, Basic Recipes, Festival Recipes, Kerala, Pickles/chutneys, Sauces/Dips/Pickles/Chutneys, South Indian, Tamil Nadu2 Comments

Multi-purpose Curry Leaves Spice Paste

An authentic recipe in which curry leaves plays a major role…aromatic, tangy and spicy, multi-purpose “Curry Leaves Spice Paste” is one basic recipe for numerous authentic South Indian dishes that can be prepared instantly with the original taste intact.