
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.
Ingredients
Instructions
Notes
- 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.