Idli Milagai Podi II

Ingredients:

• Urad dal - 1 cup
• Toor dal - 1/3 cup
• Dry red chilli - 15 to 20 (depends on spicyness )
• White til - 1 1/2 tblspn
• Garlic pods - 6 to 7 nos
• Curry leaves - a handful
• Asafoetida powder - 1/2 tspn
• Salt - to taste
• Oil - 1tspn

Method:

• Heat 1/4 tspn oil  in a kadai and roast the urad dal, toor dal seperately till it turns golden brown colour and keep it aside
• Heat 1/2 tspn of oil and roast the dry red chilli for few minutes and keep it aside
• Dry roast the white til for few minutes till it starts to pops out
• Dry roast the curry leaves for few seconds
• After all the roasted ingredients cools down grind it to fine powder in a mixer grinder along with salt and asafoetida powder
• Serve the tasty idli milagai podi along with gingelly oil as a side dish to idli, dosas 

Kollu / Horsegram Podi

Ingredients:

• Horsegram - 1/2 cup
• Urad dal - 2 tblspn
• Toor dal - 2 tblspn
• Pepper - 1/2 tblspn
• Jeera - 1/2 tblspn
• Dry red chilli - 5 nos
• Salt - as required

Method:

• Dry roast horsegram till the aroma comes and transfer it to a plate
• Dry roast pepper,jeera and red chilli and transfer to the horsegram plate
• Dry roast the dals together till it turns golden brown and transfer to the plate allow it to come room temperature
• Transfer all the roasted ingredients into a mixie jar add required salt and grind it to fine powder
• Serve this tasty and healthy kollu podi along with plain rice and ghee.

Pepper Jeera Powder / Milagu Jeeraga Podi

Ingredients:

• Pepper - 11/2 to 2 tspn
• Jeera - 1 tblspn
• Salt - to taste

Method:

• In a mixie take pepper, jeera , salt and make fine powder
• Or in a empty kadai just dry roast pepper for few seconds then switch off the stove add jeera and saute in that remaining heat and  then cool down, make powder
• Serve this podi with hot plain rice with ghee 

Instant / Quick Garlic Paruppu Podi

Ingredients:

• Roasted gram ( Pottu kadalai ) - 1 cup ( 240ml)
• Garlic pods - 5 to 6
• Dry red chilli - 3 nos
• Pepper corns - 1/2 tspn
• Salt - to taste

Method:

• In a blender take all the above ingredients and grind it to powder 
• Serve along with plain rice and ghee

Note:

• To enhance the taste more just heat ghee or gingelly oil , add mustard after it pops out add curry leaves and one dry red chilli , Pour this over the rice and paruppu podi mix well and then serve along with potato fry  or curry as side dish.
• You can increase or decrease the amount of garlic and red chilli according to your taste

Ananya's Tasty and Spicy Coconut Powder

Ingredients:

• Grated Coconut - 3 cups
• Urad Dhall - 1/4 cup
• Dry Chillies - 7 to 12 ( according to spicyness )
• Asafoetida Powder - 1/2 tspn
• Mustard seeds - 1tspn
• Salt - 1/2 tspn ( according to taste )
• Coconut oil or cooking oil - 4 tspns

Method:

• Fry or Saute grated coconut in 2 tspn oil until it turns light brown
• Heat 2tspn oil in a pan, add mustard seeds, urad dhall and dry chillies and saute until the dhall turns brown
• Allow the mixture to cool for few minutes
• Then grind them in mixie along with salt finally add asafoetida powder
• Use this tasty and spicy coconut powder along with plain rice and enjoy

Your feedback/comments would be appreciated.

Ananya's Spicy Dosai/ Idli Milagai Podi

                     

Ingredients:

• Urad Dhall - 1 tumbler or cup
• Bengalgram Dhall - 1/2 tumbler or cup
• Pottu kadalai ( Roasted split chick peas) -  2 tablespoon
• Sesame or Ellu - 2 tablespoon
• Dry Red Chilli - 16 to 22 nos (according to spicyness)
• Asafoetida Powder - 1 tspn
• Jaggery - small pinch
• Salt - 1 tspn ( according to taste )
• Oil - 4 tspn 

Method:

• Saute sesame in empty pan for few minutes and keep it aside
• Saute red chillies in 2 tspn oil for few minutes
• Then saute dhalls in 2 tspn oil until it turns brown and finally add pottu kadalai 
• Allow them to cool for few minutes then powdered it in mixie along with salt,jaggery and asafoetida powder
• Serve the spicy chilli powder with sesame oil as side dish to dosai and idlies.

Your feedback/comments would be appreciated.