Introduction:
Dhaniya Milagai Podi is a flavorful South Indian spice powder made with roasted coriander seeds, pepper, and other aromatic spices. It’s perfect for mixing with hot rice and ghee or gingely oil, offering a quick and delicious meal option. Adding curry leaves enhances its nutritional value and taste, making it a versatile pantry staple.
Ingredients:
- Coriander Seeds (Dhaniya): 4 tbsp
- Peppercorns: 12 nos
- Cumin Seeds (Jeeragam): 4 tbsp
- Urad Dal (Split Black Gram): 2 tbsp
- Dry Red Chillies: 2 nos
- Asafoetida (Hing): 1/2 tsp
- Salt: To taste
- Curry Leaves (Optional): 1/4 cup
Method:
Roast the Ingredients:
- Heat a dry pan on medium flame.
- Roast coriander seeds until aromatic and slightly golden. Remove and set aside.
- Roast peppercorns, cumin seeds, urad dal, and dry red chillies separately until golden and fragrant.
- If using curry leaves, dry roast them until crisp.
Grind the Mixture:
- Allow the roasted ingredients to cool completely.
- Grind them into a fine powder along with asafoetida and salt.
Store the Powder:
- Transfer the powder to an airtight container.
- Store in a cool, dry place. This can be stored for up to a month.
Serving Suggestions:
- Mix Dhaniya Milagai Podi with hot rice and a drizzle of ghee or gingely oil for a simple yet satisfying meal.
- Use it as a dry chutney with idli or dosa.
- Sprinkle over vegetables or curries for an extra layer of flavor.
Tips:
- Ensure all ingredients are roasted on medium heat to prevent burning and achieve even cooking.
- Allow the ingredients to cool before grinding to retain the powder’s freshness and flavor.
- Adjust the number of red chillies and peppercorns based on your spice tolerance.
The combination of coriander seeds and peppercorns creates a balanced flavor profile that is both earthy and mildly spicy. The option to add curry leaves boosts the nutritional value, while the long shelf life makes this a convenient addition to your kitchen.
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