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
Course: Masala PowdersCuisine: IndianDifficulty: EasyServings
20
servingsPrep time
5
minutesCooking time
10
minutesCoconut 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.
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
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.
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)
Hi Lakshmi,
Thank you for the information. I will try this too.
HI Sis
I am from Malaysia and i love your vegetarian dishes
Thank you Mrs Sai Santha.