Tirunelveli Idli Molagai Podi

Yields: 8 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins

South-Indian breakfasts are very satisfying and tasty. The main staple breakfast items are Idlis and Dosas with an array of accompaniments including chutneys, sambar and podis. Though I make different types of chutney, my family always wants their Idli molagapodi with their Idlis and Dosas. There are many ways to make the Idli podi. Some use a portion of rice to make Idli podi. This is my version of making Idli molagai podi.

The Tirunelveli region has a unique method of making Idli podi. Instead of grinding, it is pounded. Traditionally it was done in a large mortar and pestle giving it a coarse texture against most of the other versions that are finely powdered. The fresh Idli molagaipodi with gingelly oil, smeared on Idlis and packed in leaves were our staple travel food. Do give a try to this tirunelveli style Idli Molagai podi and leave your comments.


0/9 Ingredients
Adjust Servings


0/4 Instructions
  • Dry roast half cup of Urad dal and quarter Channa dal until goden color. Let them cool down completely. Add one tablespoon of sesame seeds and roast till they pop. Let them cool down too.
  • In the same pan, add a teaspoon of oil. When hot, add one cup of red chilli. Roast till they are brownish black. Add curry leaves and two cloves of garlic to it. Turn off stove. Let it cool down.
  • In a mixer jar, add the dals and sesame seeds. Pulse them 3-4 times to get a coarse texture.
  • Add the roasted redchilli, garlic and curry leaves. To this add salt and asafoetida powder. Grind coarsely. let it cool down. Store in an airtight glass container.


  • Instead of the regular white urad dal, you can use broken black urad dal.
  • If you are using asafoetida cubes, roast them in oil prior to roasting red chilli until the asafoetida puffs up.

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