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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.


  • 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)


  • 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.


  • 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!

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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.

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5 from 1 vote

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.
Prep Time10 mins
Cook Time2 mins
Course: accompaniment, Basic Recipe, Pickle
Cuisine: South Indian
Keyword: Cut Mango Pickle, Keethu Manga Urugai, Mango Pickle, Raw Mango Pickle
Servings: 8
Author: Delicious Galore


  • 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!

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Curry Leaves Spice Paste

To me, cooking is a passion… more often than not it is a good stress buster. If given a choice and time, I would always prefer my heirloom recipes, that are simple but soulful and cooked in a traditional way using fresh natural ingredients…most importantly that were fondly prepared and fed with love by my Grandmas.

However, in today’s fast paced world…while juggling between home, work and various social commitments, quick and easy dishes become handy. So, I have always tried to find out an easy way to incorporate authentic but elaborate recipes into my daily food…certainly that are packed with fresh, regional veggies and herbs, lentils and pulses etc…

Here is 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 are prepared instantly with the original taste intact.

Curry Leaves (Karuveppilai in Tamil) Spice Paste is best suited for those who can’t spend much time in kitchen but desire to cook and nourish their loved ones with traditional dishes.

What makes this versatile recipe stand out is the generous use of curry leaves…With its citrusy distinctive aroma, this Superherb enhances the flavor, taste and health quotient of the dishes.

The recipe calls for simple ingredients that are common in all Indian kitchens. Though the process involves roasting, grinding, simmering but once you prepare this paste in bulk and refrigerate, you are sure to cook and relish authentic sambar, rasam, kootu varieties at any moment.

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5 from 1 vote

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.
Prep Time15 mins
Cook Time20 mins
Course: Basic Recipe, Main Course
Cuisine: South Indian
Keyword: Spice Paste, Tradiotional Basic Recipe, Curry Leaves Paste, Sambar Paste, Rasam Paste, Kootu Paste
Servings: 10
Author: Delicious Galore


  • Thick Bottomed Kadai
  • Mixer Grinder


  • 1 cup Curry Leaves washed, pat dried
  • big lemon sized Imli/Tamarind
  • small gooseberry sized Jaggery/Gud
  • Salt to taste
  • ½ tsp Haldi
  • 1 tbsp Til/Sesame Oil
  • 2 tsp Desi Ghee

To Grind

  • 2 tbsp Coriander Seeds heaped
  • 1 tbsp Arhar/Thuvar Dal leveled
  • tbsp Chana Dal leveled
  • ½ tbsp Urad Dal white, splited
  • tsp Jeera
  • 1 tsp Black Pepper
  • 4 Nos Red Chillies

For Tadka

  • ¼ tsp Mustard Seeds
  • ¼ tsp Jeera
  • ¼ tsp Urad Dal optional
  • ½ tsp Hing/Asafoetida
  • 5 or 6 Nos Curry Leaves roughly torn
  • 3 tbsp Til/Sesame Oil


  • Wash and pat dry the curry leaves.
  • Soak imli in a cup of warm water for 15 mins.
  • Extract the thick pulp from the soaked imli. Keep it aside.
  • Dry roast one by one all the ingredients given under 'To Grind', till nice aroma emits.
  • In a mixer jar, add the roasted ingredients along with curry leaves and grind it into a thick fine paste.
  • Take a heavy bottomed vessel, heat 3 tbsp of sesame oil.
  • Add mustard seeds. When it splutters, add the remaining ingredients given for tadka. Saute till the urad dal turns golden in colour.
  • Add the extracted imli juice, haldi, jaggery and salt. Bring it to boil.
  • Add the grounded paste and mix well.
  • Let it simmer till it thickens.
  • Keep stirring periodically till it forms a thick paste.
  • Add a tbsp of sesame oil and 2 tsp of desi ghee. Mix well and switch off the flame.
  • Let it cool. Store it in a clean, dry container.
  • This spice paste stays good for about 1 week at room temperature and almost 2 months when refrigerated.

Here, I have give some brief ideas on how we can go about with this Curry Leaves Spice Paste basic recipe in our daily cooking…


  • In addition to these dishes, you can also prepare any kind of kootu, pepper rasam, kalyana rasam, milagu kuzhlambu, sambar varieties with any veggies like onion, garlic, capsicum, keerai and more.
  • In all the above said dishes, please adjust the amount of Curry Leaves/Karuveppilai Spice Paste as per your preference.

For similar authentic recipes, plz checkout Nellai Milagai Podi, Poondu Vengaya Vathakuzhambu, Puliyotharai Gojju, Chia Seeds Idly Powder, Puzhimilagai.

Happy Cooking!

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Nugalu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridge recipe that has been passed over many generations in my family. Delicious in taste and easy to digest, this kanji is more than a porridge.

A bowl of kanji everyday was the secret behind healthy and long life of our forefathers. It was then the common practice to include diluted porridge in everyday food because it gave them instant energy, nourished the immune system and prepared them for the day filled with various physical exertion.

Broken rice sooji, when cooked and tempered with desi ghee and jeera, acts as a natural coolant and reduces the body heat. Doctors prescribe this porridge to those who are suffering from fever, sore throat and cough as it lessens the infection and nourishes the immune system. Moreover, this porridge can be given to toddlers also as it aids in digestion.

Once cooked and tempered, this kanji can be savoured in two ways…either by adding little bit of milk and sugar or with thin buttermilk and salt.  Both the versions taste great!

Nugulu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridgerecipe that has been passed over many generations in my family. Delicious intaste and easy to digest, this kanji is more than a porridge.
Prep Time5 mins
Cook Time10 mins
Course: Basic Recipe, Breakfast/Brunch
Cuisine: Indian, South Indian
Keyword: Comfort Food, Everyday Food, Healthy, Kanji, Rice Sooji Porridge, Summer Cooler
Servings: 2 people
Author: Delicious Galore


  • 2 tbsp Broken Rice/ Rice Sooji
  • cups Water

For Tempering

  • 1 tsp Desi Ghee
  • ¼ tsp Jeera

To Serve

  • 2-3 tbsp Milk / Butter Milk-
  • Sugar / Salt to taste


  • Bring a cup of water to boil. Add rice sooji and let it cook.
  • The amount of water varies with the type of the rice. Add ½ cup of water more if needed.
  • Rice sooji gets cooked very quickly in 1 or 2 minutes,so keep a check to avoid over cooking.
  • In a small kadai, heat desi ghee and add jeera. When it splutters,switch off the flame and pour it over the kanji. Mix well.
  • While serving, add 2-3 tbsp of milk/butter milk and sugar/salt. Mix well and serve immediately.


  • Cooked and tempered kanji stays fresh for 2 days when refrigerated. So,
    you can prepare till that step and just before serving, reheat and add milk/butter milk and sugar/salt.
  • While having this kanji as a remedy for fever, cold and cough, adding
    buttermilk can be avoided.

For more traditional recipes, plz click Kootchulu, Kambam Kanji with Madhura Kizhangu, Curry Leaves Spice Paste, Puzhimilagai, Puliyotharai, Paanagam, Poondu Vengaya Vathakuzhambu

Happy Cooking!