A stunningly
simple spice powder that’s a perfect partner for idlis and dosas. This long
lasting, gently spiced coarse powder mix comes in handy either as a standalone
side dish with idli/dosa or as a snap dip along with chutneys. Button idlis or
chopped idli pieces tossed in this pudi makes for a favourite finger food.
(“Miligayi” in tamil means red chilli and
“Pudi” or “Podi” means Powder.)
Dish Type: South
Indian Spice Powder
Time taken: 15 to
20 min. approx.
Yield: 450 gms
Ingredients
Red chillies 100 gms (50 gms Byadagi variety + 50 gms Guntur variety)
White til seeds 50 gms
White til seeds 50 gms
Black gram
dal 300 gms
Salt to
taste 1.5 to 2 tsps
Asafoetida A pinch
Dry fry all
the above ingredients separately (in the order mentioned above) in a skillet on
medium flame and transfer each of them to a plate. Let them cool thoroughly.
Grind them in a mixie to a not too fine powder. While grinding, first grind dal
coarsely, then add red chillies followed by other ingredients. Watch out…sesame
seeds may turn out oily and sticky in case of overgrinding.
Did you
cough in the first round of grinding itself? Wow, you are well on your way to
making a great spicy powder! For, that is what a good spice powder makes you do
first!!
Enjoy the
grinding while coughing J! Let the texture of the powder be a bit coarse. Transfer
this powder on to a plate. Mix well. Let it cool completely. Store it in an air
tight container.
This powder is
a perfect side dish for idli and dosa. Traditionally, it is mixed with sesame
oil or gingelly oil or any other cooking oil before serving.
To make friendlier idlis for those fussy ones, make a “Quick n Spicy Idli” recipe in a jiffy.
Chop the
steamed idlis into bite size pieces.
Heat oil in
a kadai. Add mustard seeds. When they crackle, add urad dal and curry leaves.
Add chopped green chillies and idli pieces. Sauté for about 2 min. Toss well
while sautéing. Switch off the burner. Garnish with finely chopped coriander
leaves. Serve it hot along with Miligayi Pudi.
Tete - a - Tete
Groundnuts can also be
used in place of til seeds.
Bengal gram dal can
also be used along with black gram dal, usually 1/3rd the quantity
of black gram dal. You can experiment and achieve the taste that suits you.
A handful of dried
curry leaves, dry fried and powdered along with the other ingredients adds to
the flavour of the powder.
Kerala version of
Miligayi pudi will have few peppercorns
added cutting down on the quantity of red chillies.
You can add a pinch of
jaggery for a tinge of sweet taste and a pod of tamarind for a tangy taste.
Spoilt for
choices?…..yeh!
Recipe contributed by Anjana Krishnamurthy on behalf of her mother, Late Smt. Seetha Krishnamurthy
Also view few other Spice Powders in this blog:
Pepper Rasam Powder
Vangibath Powder
Sambar Powder
Menthyada Hittu (Fenugreek Powder)
Rasam Powder
Recipes viewed here are a part of "Mangala's Potluck" section in this blog
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