Milagapodi

Recipe PREP 10 min COOK 25 min

Milagapodi

PREP 10 min COOK 25 min

Description

A fiery, nutrient-dense South Indian condiment, milagapodi is made from roasted and ground spices, lentils, sesame seeds, tamarind, and chiles. Typically paired with sesame oil or ghee, milagapodi enhances satiety and balances the carb-protein profile of dishes like idli and dosa.

Note: Use mild to more fiery red chiles, depending on your spice preference. Byadgi, Guntur, or Kashmiri chiles work; or substitute locally available dried red chiles.

Ingredients

1 1/4 cups MAKES

2 tsp cold-pressed sesame oil or gingelly oil
2 tsp tamarind pulp
1 cup (100 g) red chiles, stems removed
2 Tbsp (10 g) coriander seeds
4 Tbsp (50 g) urad dal (skinned, split black gram)
4 Tbsp (50 g) chana dal (split Bengal gram)
¼ cup (50 g) white sesame seeds
½ Tbsp Indian crystal salt
1 tsp asafetida powder
½ tsp jaggery (optional)

Directions

Step 1

In a cast iron kadhai, wok, or other round-bottomed pan, gently heat oil. Add the tamarind and cook on medium heat until the pulp softens and darkens, about 2 minutes. With a spoon, remove the pulp and set it aside.
Step 2

Add the red chiles to the leftover oil and cook to a crisp, deep brown on low heat. Remove the chiles to a clean plate. Next add the coriander seeds and sauté until fragrant and mildly brown in color. Remove the coriander seeds from the pan and allow to cool.
Step 3

Keeping the temperature of the oil low, add the urad dal, chana dal, and sesame seeds, and cook until fragrant and lightly browned. Remove from the kadhai and cool.
Step 4

Add salt to the kadhai and sauté for about 30 seconds so the pan’s heat absorbs any moisture. Add salt to the other ingredients.
Step 5

In a blender or food processor, blitz all the sautéed ingredients and the asafetida and jaggery, if using, to a coarse powder. Store in a clean glass jar for 3-4 months, ideally in the freezer to retain flavor. To serve, add a heaping teaspoon to your plate and mix with ghee or raw cold pressed sesame oil to pair with idli or dosa.

Try It With: Ghee and pair it with dosa or idli or adai.

Explore Recipe Ingredients

Ingredient

Chile

About the author

Rakesh Raghunathan

Rakesh Raghunathan is a popular South Indian food historian and TV show host. An abiding love for food and endless curiosity led him from a career in management to becoming a collector of South Indian recipes, food history, and culinary traditions, particularly temple and tribal foods.

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