மிளகாய் பொடி​

A quick, tasty, and spicy side dish for idly and dosai made using an heirloom recipe.

Ingredients: Bengal Gram, Black Gram, Red Chilli, Salt, Asafoetida

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TRADITIONAL CHILLI POWDER FOR IDLI / DOSAI​

Serving Directions (serves 4)​

For every 1 tsp Thaligai Milagai Podi, add 2 tsp gingelly oil. Serve with Idli or Dosai.​

TIP:  If you have 8 leftover idlis, break them by hand. In a kadai on medium heat, heat 1 tbsp gingelly oil or ghee, 1 tsp mustard seeds, 1 tsp urad dal. When the mustard starts to splutter, add 2 chopped green chillis, 6-8 curry leaves. Saute for 30 seconds. Add the crushed idlis and fry for two minutes. Add 2 tbsp of Thaligai Milagai Podi. Serve idly upma with chutney.

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