Pudina Milagai Podi | Pudina Idli Podi | Pudina Molagapodi| Mint Chutney Powder Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

'Milagai Podi' literally means 'Chilli Powder'. In Indian cooking, we use a 'lot' of chilli powders. Different types of dry red chillies are ground and used to bring spice and taste to our dishes. Also, we make our own spice blends . Some are used as condiments and they are always available in my pantry. Now a days, you get these condiments in stores, but the freshness and taste of home made podis are unmatched. 

There will be days when I am not in a position to make chutney or sambar and these powders always comes handy. Today, I am going to share a very interesting, tasty and popular spice powder recipe that is used as a condiment ,  the 'Milagai Podi'with a flavourful addition- mint leaves. 

In most South Indian homes, Idli is the most common and delicious breakfast. It is also the preferred travel food and tiffin box dish. When the idlies are packed, they taste the best marinated in the mix of milagai podi and sesame oil. With time, the idlies soak up the flavours and tastes heavenly. Softest idlies with this mix is simply irresistible and you must make sure that you pack more as they disappear very fast😋. 

I have earlier shared 2 ways of making authentic Milagaipodi ( we call it 'molagapodi' at home) and today I am sharing an interesting variation to this condiment. I have to thank my amma 

( mom)  Prabha, for this recipe. She had sent me a bottle of freshly ground pudina podi and we all fell in love with it. The simplicity of the recipe attracted me even more. 

I have shared so many recipes of my mother in my blog. She is really creative in bringing up new recipes and I have always watched her cook with so much energy and enthusiasm. She believes in smart cooking and never fears to experiment. Her signature dish is the 'Pudina Rice'( Mint rice/Pulav) which is one of the first recipes that I shared on the blog. We still ask her to make it whenever she comes here . She is also the 'Thogayal Expert' ( Thogayal is the Tamil word for 'Chutney for Rice') and can turn any vegetable into the tastiest thogayal  .

My mother is multi talented. Apart from cooking, she  loves gardening, stitching, drawing kolams just to name a few. It is a delight to watch her create new designs / 'Kolams' in front of our house.

She also patiently colours them.  She  spends a few hours every day in the garden.  

 

She has stitched so many dresses for me during my growing up years and though she has slowed down a bit,  the passion  for tailoring is intact. She is an ardent Sai devotee and loves to attend and conduct bhajans at home . She really enjoys decorating the altar ( for the pooja/bhajans).

'Seva' ( service /help to the needy)has always been her priority and she always finds opportunities to do them very often. 

I have so much to share about her and will continue to share about her in my  future blogs. I am so happy to share her amazing pudina milagai podi recipe with you all. 

Pudina Milagai Podi | Pudina Idli Podi :

Recipe Courtesy : Mrs. Prabha 

Preparation time : 1-2 days

Cooking time : 15 minutes

Makes : 55 gm pudina podi

Storage : Stays good for upto 2 months when stored in a clean, dry, odour free and air tight 

container 

1 cup = 250 ml cup 

Ingredients:

2 cups pudina/mint leaves ( heaped and loosely packed ) ( when dried, you will approximately 1/2 cup leaves)

1 tablespoons channa dal/bengal gram

1 tablespoons urad dal /husked and split black gram

1 teaspoon sesame seeds/til 

8-10 dry red chillies ( adjust the number depending upon the variety of chiili you are using , I used Salem Chillies)

pinch of asafoetida

1 teaspoon salt ( adjust)

2 teaspoons sesame oil 

Method : 

1. Wash the leaves of pudina and pat dry them in a kitchen towel.

2. Allow them to dry on the kitchen counter for a day or till the leaves are completely dry.

3. Heat a kadai or pan with oil and roast the channa dal, urad dal , dry red chillies and sesame seeds , each separately till they are golden brown and fragrant and switch off.

Chef tip : Roast them over low flame and keep stirring continuously to avoid them from burning. You can add oil little at a time for each of the ingredient. 

4. Once cool, transfer them to the jar of a mixer and add the dried mint leaves, asafoetida and salt.

5. Grind them to a powder. 

Chef tip : You can grind them coarsely or finely depending upon your family preference. 

6. Once the podi has cooled down completely, transfer them to a clean and odour free jar.

Your delicious Pudina Podi is ready. My mother shares that this podi can be served along with hot rice and tastes delicious with melted ghee . 

Happy Cooking !

With love,

Masterchefmom