Milagai Podi / Idli Podi / Chutney Powder | Side Dish for Idli Dosa

Milagai Podi / Idli podi is a common side dish for South-Indian delicacies - idlis and dosas. Often referred to as gun powder (I don't know why), there are 'n' number of methods to make podis with numerous varieties of dhals used in different proportions of each. This recipe is a traditional one by grandma. I am yet to try many varieties including my sister's specialty, my MIL's and the one I have tasted at my friend Sowmi's home. Planning to try every variety and blog about it. 

Ingredients:
Urad Dhal / Black gram - 1/2 cup (standard measuring cup)
Chana dhal / Split Chick peas - 1/4 cup
Dried Red Chillies - 10 - 12
Cumin seeds - 1 tsp
Asafoetida - 1/2 tsp
Curry leaves - cleaned and dried - 25-30
Salt - to taste 

Method:

Dry roast all the ingredients (except salt). Roast the dhals until they turn a pale brown color, currl leaves until they are crisp and the chillies until they turn  little puffed. Grind the roasted ingredients with salt in a blender/dry grinder until coarse. It should not be too coarse or too fine. Serve mixed with oil for hot steaming idlis or dosas.

Sending this super aromatic podi to Srivalli's Condiment Mela.