MTR Style Idli Milgai Podi Recipe

Idli Milagai Podi is one of the essential spices in every household, especially for South Indians. The taste and flavor of this MTR Idli Milgai Podi is unique and I am sure everyone will love it. Learn how to make MTR style idli milagai podi with step by step pictures.

I have already posted Idli Milagai Podi, which is the version I am adopting because everyone at home including Mittu likes it and the main reason is that this version is less spicy and kid friendly.

About MTR Idli Podi

Idli Podi is a dry powder that serves as a great side dish for Idli and Dosa. It is known by different names which vary from house to house like Idli Podi, Idli Milagai Podi, Chutney Powder, Gun Powder, Idli Karam Podi, Thool etc.

My sister suggested me to try MTR Idli Milgai Podi and I loved it. Ever since I tasted it, I was wondering what ingredients were used to make it. So one day I sat down and checked the ingredients listed in the pack and tried it a few times, eventually this version was a very close match, which justifies the post here. The MTR version is with very simple ingredients but is spicy and delicious.

MTR Style Idli Podi Video

similar recipe

MTR Idli Podi Ingredients

• Lentils – Whole urad dal is the main ingredient for idli podi.
• red chilli – You can use a combination of regular red chillies with Kashmiri red chillies or just Kashmiri red chillies to reduce the spice level and get the natural orange colour.
• Curry leaf – Curry leaves enhance the taste of podi and also have many health benefits.
• Salt – I always prefer to use rock salt. If using rock salt, always dry roast it and mix it well to avoid leaving water while grinding. If using regular salt, add it as is while grinding.
• mustard seeds – Sprinkling and adding mustard seeds in the last step gives a unique taste to the podi.
• Tamarind – Tamarind adds mild sourness to the podi.

How to make MTR style idli podi step by step

1. In a heavy bottom pan add urad dal and chillies (both Kashmiri and normal red chillies). Fry until golden. Finally add tamarind, curry leaves, salt and asafoetida.

2. Take out in a plate and cool it completely. Put it in a mixer jar and grind it lightly.

3. Add mustard seeds to half a spoon of oil, let it splutter, put it in a mixer jar, pulse for some time (do not grind). Whole mustard seeds should be visible here and there. – Spread it on a plate, cool it and then store it.

Serve with gum oil. Remains good for about a month.

Serve Idli Podi with soft idlis or uthappam with gingelly oil.

Expert Tips

• Halve the red chilies if you prefer a less spicy version.
• The original recipe uses a pinch of lemon powder which gives the podi a slightly sour taste to match the store-bought podi. I added tamarind instead and it is completely optional.
• Asafoetida tastes great in MTR Idli Podi but I have added only ¼ teaspoon, you can also add ½ teaspoon if you want. Before grinding, make sure that there is no moisture in the mixer.
• Also, cool the ingredients completely before grinding.
• Gingelly oil is good for health so add it in abundance and enjoy your idli.

serving and storage

Idli podi is usually mixed with gingelly oil and served with idli, dosa. This podi can be stored and used at room temperature for up to 3 months.

If you have any further questions about this MTR Style Idli Milgai Podi recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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