About this recipe:Milagai podi is a south Indian spice mix used as a condiment. It's very rare to have idli (steamed rice cakes) or dosa (savory crispy pancakes) without milagai podi. When making this spice mix, I recommend that you make a big batch.
3 tablespoons vegetable oil
400g Bengal gram (chana dal)
235g skinned split black lentils (urad dal)
4 tablespoons sesame seeds
12 dried red chillies or crushed chillies to taste
2 fresh curry leaves
40g coriander seeds
2 tablespoons cumin seeds
salt to taste
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Method Prep:5min › Cook:15min › Ready in:20min
Heat the vegetable oil in a large, shallow frying pan over medium heat; fry the chana dal and urad dal in the hot oil until they begin to smell toasted, about 5 minutes. Add the sesame seeds and cook another 2 minutes. Stir the red chillies/crushed chillies, curry leaves, coriander seeds and cumin seeds into the mixture; continue cooking until the seeds are roasted and fragrant, about 5 minutes more. Remove from heat and spread the mixture on a baking tray to cool.
Grind the mixture into a medium-fine powder using a mortar and pestle. Season with salt. The powder will keep in an airtight container on the shelf for a few months.
Bengal gram (chana dal), skinned split black lentils (urad dal) and fresh curry leaves can be found in Indian/South Asian stores.