You know the Milagai Podi and we’re sure you’ve savoured it at some point of time. Specifically attributed to the culinary traditions of Tamil Nadu, variations of this have built itself a permanent spot on the shelves of most South Indian kitchens. Coarse, spicy, aromatic and packed with rustic flavours, the mix is more commonly called ‘gunpowder’ – that same brick red powder served with or in ghee, with your favourite South Indian order and is worth licking the plate clean over. Its roots go back to the Vijaynagar Empire and its expansion is what took it to other parts of South India, dubbed chutney pudi, karam podi and idli podi across the states, depending on slight variations. One of the most durable things about the Milagai Podi, besides its taste, is the fact that it needs no extra TLC – just a spot on the shelf, and a serving on your plate. Follow the directions below to make your own jar.
