Paati's Idli Milagai Podi

Regardless of the many chutney options available, idli podi / milagai podi - a kitchen staple in most south indian homes, always holds a special place. I particularly love this spicy powder and always associate it with fond memories of train travel with a bunch of cousins where we each got a packet of soft, fluffy idlis smeared with this podi & gingelly oil, wrapped in plantain leaves and newspaper. My paati would always be mindful to pack extra idlis for each of us since she says that we always eat more during these occassions... :)

Incidentally the best idli podi is the one that my paati (grandma) grinds up.. it's slightly coarse and super spicy and I managed to get the recipe from her though she uses veesampadi, padi etc. I, however, resorted to cup measurements instead since that's what I'm comfortable with. I have scaled back on the spiciness so my 3 year old (who is a big fan too) can eat it...

Thanks to Sharmi's suggestion, I will be sending this as my entry to Cooking for Kids with Love event hosted by Pratibha & Jigyasa since this is my paati's recipe which my daughter loves.

IDLI MILAGAI PODI


Ingredients:
Ulundhu / Urad Dhal - 1/2 cup
Kadalai paruppu / Channa Dhal - 1/4 cup
Dried Red Chillies - 1 cup (or 2 cups if you want it to fiery like paati's)
Sesame seeds - 1 tbsp
Garlic cloves - 2 or 3 small ones (unpeeled)
Curry leaves - 6 to 8
Salt - to taste
Oil - 1 tsp (to fry the above)

Method:
1) In about half tsp oil, fry the urad dhal and channa dhal till fragrant (don't let it brown). Add sesame seeds just before removing from stove and allow to cool.

2) In the reamining half tsp oil, fry the dried red chillies, curry leaves and garlic... till the red chillies start getting black patches on them. Allow this to cool as well.

3) First grind the dhals + sesame seed mixture (I use the medium jar since that grinds spices the best). Then add the red chilli mixture along with required salt (about half tsp or so) and grind to a powder of required consistency - coarse or fine is a personal preference.

4) When done, allow this powder to cool a bit before transferring to an air-tight bottle. This is usually mixed with gingelly oil (nallennai) when served with idlis, dosas etc. Or use it to spice up idli upma or kadai dosa.