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Milagaipodi/Dosa podi/ Spicy Lentil Chutney Powder

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Milagai podi or dosa podi is a spicy dry lentil chutney powder usually taken along with South Indian breakfast dish, dosai or idly.
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I was not a cooking enthusiastic when mom was there, I would help her in the kitchen by cutting some vegetables, making a tea or coffee, cleaning dishes. Further my mom won’t let me cook anything telling me that you will burn your fingers while cooking rice and curries. Dad also supported that so entering kitchen was not needed according to me. My sister was so much in love with cooking that she would only comes to kitchen to fill her plate.
One day I had to leave all these pleasure of not cooking as I left for Japan on a fellowship. My mom was anxious as to how her little girl was going to survive in a country without knowing the language, and nobody to talk to. While packing my luggage she gives me few things to take along such as a bottle of Milagaipodi, chammanthi podi and some mustard seeds and urad dal. She also told me, heat a tablespoon of oil in a pan add some mustard seeds and urad dal and cook the vegetables which you can get in the market like carrot, mushroom, potato etc and once it is cooked finally add some milagaipodi. Enjoy with rice and yogurt.
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I was literally living on milagaipodi for first six month of my stay there. Then I found a friend and started visiting her house during the weekend and learnt a lot of dishes from her. She is a good cook she makes very easy and also authentic recipes with lot of grace. When I started interest in cooking, my mom was gone, so whatever I recreate is from what I have saw while she made it and also from what my dad can remember of my mom’s cooking. My dad had taken care of cooking for last few months before my mom passed away as she had become highly diabetic and not able to cook. He even wrote recipes in piece of paper and give to me while I was visiting him.

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Milagaipodi/Mulagu podi is spicy dry lentil chutney usually used for eat along with dosa (a rice and lentil crepe) and idly (steamed rice and lentil cake) with dash of gingerly oil. This poor milagaipodi has lot of names such as dosa podi, gun powder etc. Whatever the name they are absolute help to a novice in cooking; add some to your favorite cooked vegetables and they become tasty side dish.
Just like any other traditional dishes, this milagaipodi/mulagu podi varies in form and taste from home to home. My mother –in-law makes less hot version with lots of lentil in it and also with some pepper corns. Some variations involves addition of garlic, curry leaves etc. My mom used to make with only chana dal, urad dal, red chili, sesame seeds, asafetodia and salt. If you ask me is it healthy with all these lentils and chili, I prefer to say they are more handy and then comes healthy. My hubby likes to take 1 teaspoon of milagaipodi and 2 teaspoon of oil meaning oil pool to eat dosa. Then it becomes less healthy.
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For me  presence of Milagaipodi is a must in my kitchen pantry. So I make it more often and keep a bottle handy always. I love to make mushroom stir fry, eggplant stir fry, Tindora stir fry, and bitter gourd stir fry and sweet potato stir fry with them. I think you can make all most all stir fry if you have milagaipodi in hand.   Here goes the recipe.
One year ago:Mysore  Rasam
Print Recipe

Milagai podi/Spicy lentil chutney powder

Milagai podi or dosa podi is a spicy dry lentil chutney powder usually taken along with South Indian breakfast dish, dosai or idly.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian
Keyword: dosa podi, Milagai podi
Servings: 20 servings
Calories: 60kcal
Author: Ambujom Saraswathy ( Swathi)

Ingredients

  • 30 Red chilies
  • 1/2 cup Urad dal/Black gram dal
  • 1/2 cup Chana dal/split chickpeas
  • 1 tsp Salt
  • 1 tbsp Black sesame seeds
  • 1 Asafetodia

Instructions

  • Dry roast each ingredients separately urad dal turn slightly pink it took about 3 minutes. Chana dal turns slightly brown it took about 6 minutes. Black sesame seeds should crackle and slightly roasted about 2 minutes. Red chilies turn slightly brown and gives out strong aroma it took about 3 minutes. Roast the asafetodia till they become brittle about 2 minutes. Set aside until they become cool enough to touch.
  • Grind everything into fine powder and mix with salt.
  • Enjoy with dosa or idly or like me add to stir fries.

Notes

Notes, 
If you want you can add curry leaves. 
 
 

Nutrition

Calories: 60kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 123mg | Potassium: 219mg | Fiber: 3g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 97.2mg | Calcium: 25mg | Iron: 1.3mg

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Comments

  8. ? says

    Swathi, have the same ‘onion’ bowl!
    😀
    This recipe sees so many variations across the region. Thanks for sharing the recipe.

  25. Viki's Kitchen says

    Very touching anecdote dear.Don’t worry. I am sure mom will always be with you like a guardian angel. Milagai podi looks so tempting. I too keep this as backup always. Happy Pongal dear.

  34. Elsa says

    First of all, I’m so sorry about your mom! I’m glad you were able to remember some recipes though. I’ll be honest, I’ve never heard of most of these ingredients but they look beautiful!

  38. HGourmet Foodie says

    I am sure your mum would have been very proud of your culinary creations!!! What a fantastic way to honor her by re-creating the dishes from memory. Loved the dish as well as the story behind it!!

  44. chitraj.hegde says

    wow looks like tasty chutney powder…..i prepare in a different way..i will try ur recipe next time..looking good….

  47. DV says

    I agree that milaga podi is so versatile! I use it as filling into brinjal or ladies finger and they taste so much more awesome that way! It’s indeed a spice powder that can b sprinkled on any veggie!