Milagai Podi

Some recipes are too simple to write but the taste and texture differs from house to house. Milagai podi falls into that category. This recipe is more about preference rather than strict measurements. This delicious podi is there in most of the South Indian homes and are great accompaniment to Idli and dosa.




Ingredients
Kadalai Parupu / Channa Dal - 1/2 cup
Ulutham Parupu / Urad Dal - 1/2 cup
Red Chili - 10 - 15
Asafetida - 1/4 tea spoon
Salt - 3/4 tea spoon
Jaggery - 1  table spoon (optional)
Gingerly Oil - 2 table spoons



Method
Heat oil in a pan and roast the kadalai parupu and ulutham parupu on a slow flame separately until golden and set aside
In the same pan, roast the red chili until it becomes rich red. Add asafetida and sauté for 10 seconds and remove from heat
Add jaggery, salt and grind all well until it reaches coarse ravai or corn meal consistency. Consistency is also a personal choice, so grind until your preference.
Serve or store!

Sending this to Only - Side Dishes, SIC#3, Anu's page, Quick and Easy, MLLA - 54, Susan's page,  Gayathri WTML hosted by Nithu, Siri’s Anniversary Event, CWS - Urad Dal, Priya's page,