Saturday 12 July 2014

Idly Chilli Powder (இட்லி மிளகாய் பொடி)

Idly chilli powder or 'idly milagai podi' (இட்லி மிளகாய் பொடி) is always available at our home, as it is served with idly or dosa, either alone or along with chutney or sambar. My grandmother made different types of idly chilli powder from time to time, while my grandfather used to call it "gun powder"! This powder is best made at home, as it can be tailor-made to suit our taste. Here is the basic recipe of idly chilli powder.

Red chillies – ¾ tumbler or 150ml measure (குண்டு மிளகாய் வத்தல்)
Urad dhal – 1 small hollow ladle or 50ml measure
Bengal gram dhal – 1 small hollow ladle or 50ml measure
Asafoetida – ¼ teaspoon
Salt – to taste

Note: The ingredients given above make the powder medium spicy. You may adjust the quantity of red chillies depending on your taste.

Method: Remove the stalk of red chillies. Heat a kadai and roast red chillies, urad dhal and Bengal gram dhal till the dhals become golden brown in color. Switch off the fire. DO NOT use oil for frying the ingredients. Cool the roasted items to room temperature and grind them with salt and asafoetida into a medium fine powder using the mixer-grinder. 

How to store: Allow the powder to cool and store it in a clean, dry, airtight container. Always use a dry spoon. If stored and handled properly, idly chilli powder remains fresh for at least two months.

Idly chili powder mixed with gingelly oil or ghee makes a great accompaniment to idly or dosa. It can also be sprinkled on the dosa, while preparing masala dosa.

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