Coconut Milagai Podi

Coconut Milagai Podi is a flavorful, spicy condiment that is part of South Indian cuisine. This dry powder chutney is often used as a side dish with Idli, Dosa, and other rice-based foods to elevate their taste.

Coconut Milagai Podi

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Recipe by S Kamala Course: Masala PowdersCuisine: IndianDifficulty: Easy
Servings

20

servings
Prep time

5

minutes
Cooking time

10

minutes

Coconut Milagai Podi is a flavorful, spicy condiment that is part of South Indian cuisine. This dry powder chutney is often used as a side dish with Idli, Dosa, and other rice-based foods to elevate their taste.

Ingredients

  • Grated coconut – 1 cup

  • Red Chillies – 10

  • Urad dal – ½ cup

  • Bengal gram dal – 2 tablespoons

  • Hard Asafoetida – a small gooseberry size

  • Salt – 1 teaspoon or as per taste

  • Oil – 1 teaspoon

Directions

  • Begin by heating a teaspoon of oil in a kadai (or wok). Add asafoetida, the dals (lentils), and red chillies, frying them until the dals attain a light brown hue. Once done, remove these ingredients and set them aside.
  • In the same kadai, introduce the grated coconut. Continue frying until all its moisture is fully absorbed. Following this, remove the coconut and let it cool down.
  • Next, transfer the previously fried red chillies, asafoetida, and dals into a mixer jar. Season with salt and grind these ingredients into a fine powder.
  • Add the fried coconut gratings to this powder in the mixer jar, and grind again until you achieve a coarse texture.
  • Allow the resulting powder to cool down before storing it in an appropriate container.

Recipe Video

Notes

  • It can be served with idli/dosa or eaten with hot rice mixed with a teaspoon of coconut or gingelly oil or ghee.

6 Comments

  1. Hi Kamala
    I have a question regarding podis(masala powders that are eaten with rice) How long can they be stored before turning bad? Should they be refigerated?

    Should Coconut milagai podi be eaten the same day since they have coconut.

    Keep up the good work. Love your site.

    Thank you

  2. Hi,

    You can keep it for a month. No need for refrigration. If you keep it longer, then it may lose its flavour.

    Coconut podi can be kept for a week. You can refrigrate this podi.

  3. Hai kamala
    To this we can also add little bit of tamarind, garlic (if required) and make it into powder, it tastes like Chambangi podi (kerala style)

  4. HI Sis

    I am from Malaysia and i love your vegetarian dishes

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