IDLI PODI (Miligayi Pudi /Malaga Pudi)

A stunningly simple spice powder that’s a perfect partner for idlis and dosas. This long lasting, gently spiced coarse powder mix comes in handy either as a standalone side dish with idli/dosa or as a snap dip along with chutneys. Button idlis or chopped idli pieces tossed in this pudi makes for a favourite finger food.

(“Miligayi” in tamil means red chilli and “Pudi” or “Podi” means Powder.)

Dish Type:  South Indian Spice Powder Miligayi Pudi

Preparation Time:  3 min

Roasting time:  5 min

Cooling time:  10 min

Grinding time:  2 min

Yield:  225 gms


White til seeds            25 gms

Red chillies                  50 gms (approx. 45 nos. of long variety)

Black gram dal                        150 gms

Salt to taste                 1 tsp

Asafoetida                   A pinch

Dry fry all the above ingredients separately (in the order mentioned above) in a skillet on medium flame and transfer each of them to a plate. Let it cool thoroughly. Grind them in a mixie to a not too fine powder. While grinding, first grind dal coarsely, then add red chillies followed by other ingredients. Watch out…sesame seeds may turn out oily and sticky in case of overgrinding.

Did you cough in the first round of grinding itself? Wow, you are well on your way to making a great spicy powder! For, that is what a good spice powder makes you do first!!

Enjoy the grinding while coughing J! Let the texture of the powder be a bit coarse. Transfer this powder on to a plate. Mix well and spread it on the plate. Let it cool completely. Store it in an air tight container.

This powder is a perfect side dish for idli and dosa. Traditionally, it is mixed with sesame oil or gingelly oil or any other cooking oil before serving. To make friendlier idlis for those fussy ones, make a “Quick n Spicy Idli” recipe in a jiffy.

Chop the steamed idlis into bite size pieces.

Heat oil in a kadai. Add mustard seeds. When they crackle, add urad dal and curry leaves. Add chopped green chillies and idli pieces. Sauté for about 2 min. Toss well while sautéing. Switch off the burner. Garnish with finely chopped coriander leaves. Serve it hot.


Groundnuts can also be used in place of til seeds.

Bengal gram dal can also be used along with black gram dal, usually 1/3rd the quantity of black gram dal. You can experiment and achieve the taste that suits you.

A handful of dried curry leaves, dry fried and powdered along with the other ingredients adds to the flavour of the powder.

Kerala version of Miligayi pudi  will have few peppercorns added cutting down on the quantity of red chillies.

You can add a pinch of jaggery for a tinge of sweet taste and a pod of tamarind for a tangy taste.

Spoilt for choices?…..yeh!



Lack of time, lazy to cook….here it is, a wholesome recipe that comes in handy just for you when in a hurry…a spicy hero that sits smart by the side of idlis, dosas and steaming hot rice. And listen, don’t hesitate to sandwich this spread between slices of bread!

Curry leaf is a rich herb with excellent nutritional value and a key ingredient in countless varieties of dishes. Yet, more often than not, it is discarded while eating. This spice powder can therefore be sneaked into most types of dishes….gives that added “zing” making them delicious, nutritious and full of flavour.


Dish type: Spice powderCurry Leaves Chutney Powder

Preparation time: 5 min

Roasting time: 10 min

Cooling time: 15 min

Quantity: 100 gms


Curry leaves                       1 big bunch (washed and dried indoors)

Black gram                          50 gms

Pepper corns                     10 gms

Jeera                                     10 gms

Red chillies                          2 nos.

Tamarind                             A small piece (marble size)

Dry coconut grated         200 gms

Salt taste                             1 tsp approx.


Roast all the above ingredients separately over low flame in a pan. After each ingredient is roasted keep transferring to a plate. Let them cool thoroughly at room temparature.

Dhals have to be roasted till they turn light brown.

A drop of oil can be used for roasting red chilies only.

Dry coconut can be roasted last. When you are done with roasting all other ingredients, turn off the flame. Heat that still remains in the pan after switching off the flame is enough to roast dry coconut.

Powder them coarsely. Store in an absolutely dry air tight container.

Also view recipes of many other spice powders in this blog: Bisi Bele Bath Powder, Dry Chutney Powder (Type 1), Dry Chutney Powder (Type 2), Gojju Powder, Sambar Powder, Vangi an Bath Powder


Curry leaves have to be washed and dried thoroughly (keeping it indoors) before roasting them.

Seasoning for this powder is optional.

Curry Leaves Chutney Powder is especially good for health during winter season.

While preparing any masala powder, it is always advisable to dry fry ingredients separately due to variance in size, thickness and texture of ingredients.

Healthy Tip:

Dry fry washed and dried (indoors) curry leaves with jeera seeds, powder it and have a tsp of this powder first thing in the morning and/or just before going to bed. This helps regulate bowel function.

Please note that this tip is not a medical prescription from us but mere sharing of a leaf from our life experiences!


This delightfully aromatic spice powder is the basic ingredient used in making “Sambar” a popular vegetable and/or lentil based gravy. Sambar powder, like many other spice powders can be prepared in advance and stored in an tight container…comes in handy when required! Our take: Prepare the required quantity fresh when needed!!


Dish type: Spice Powder2014-12-05 16.25.58

Preparation time: 5 min

Roasting time: 15 min

Yield: 500 gms


Bengal gram dhal       50 gms

Black gram                  40 gms

Coriander                    100 gms

Jeera                           20 gms

Methi seeds                15 gms

Red chillies                  200 gms

Cinnamon                    1” piece

Kapok bud                   1 no. (also known as Marathi Moggu in Kannada)

Dry grated coconut     125 gms or 6 tbsps (i.e., 1/2 of a dry coconut)


Dry fry each of the ingredients separately in a kadai on low flame till they change colour.  Ensure they are not over roasted since they should not turn black in colour.

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a fine powder. For better shelf life store it in a completely dry air tight container.

Red chillies alone can be fried using just a drop of oil.

To make 1 litre of sambar, approx. 2 tbsps of sambar powder is required.

For longer shelf life of any spice powder it is advisable not to include dry coconut while making powder. Instead it is better to grind dry fried dry grated coconut with just the required quantity of spice powder used while preparing the dish.

Alternatively raw grated coconut can be used for grinding with this powder while making sambar.

1 fistful of red chillies = approx. 20 nos. = approx. 50 gms


View “Onion Tomato Sambar” recipe to see how this powder is used.

Also view other spice powders “Bisi Bele Bath Powder”, “Vangi Bath Powder”, “Gojju Powder” and “Dry Chutney Powder