Indian

INGREDIENTS:

• Channa Dal – ½ cup
• Urad dal (Whole) – ½ cup
• Red chili – 20 to 25
• Sesame seed (Black) – 3 tbsp
• Curry leaves – 2 to 3 sprigs
• Tamarind – Small ball (Sundakai size)
• Hing – ½ tsp
• Grated jaggery- 2 tsp
• Sugar – ½ tsp
• Salt – to taste

PREPARATION:

• Heat the kadai and add few drops of oil. Fry the Channa dal and Urad dal (separately) until golden color. Take it out, keep it aside.
• Then add the few drops of oil add the red chilies, fry until it starts to heat up. Take and keep it aside.
• Wipe the curry leaves with dry towel and fry it with few drops of oil until it gets crispy. Take it out and keep it aside.
• Fry the sesame seeds with no oil until it splutters. Take it out and keep it aside.
• Fry the whole tamarind with no oil for few minute. Take it out and keep it aside.
• For all of the above items, fry them in medium heat. Let cool all of them.
• Grind all the fried items. While grinding add the Hing, Grated jaggery, sugar and salt. Grind until it becomes a coarse powder (as pictured above).
• Store it in the dry air tight container.
• Serve it with sesame oil for idly and dosa.

Note:

• The Milagai Podi will taste little spicy the first day, so try it from next day.
• You can adjust the red chili according to your taste. You can reduce few chilies as well.
• You can adjust the grated jaggery and sugar according to your taste. Or you can avoid this it’s optional.
• Whole tamarind is the best. If you don’t have this you can avoid this.
• You can use white sesame seed as well.