The delicacies of the South Indian state of Tamil Nadu are all about bringing together various flavors in a wholesome meal that is both filling and delicious. The state has a huge variety of vegetarian, non-vegetarian, and vegan dishes that consist of substantial rice, legumes, coconuts, lentils, and some souring sellers like tamarind and spices and herbs like mustard seeds, curry leaves, and many others. It is from this country that the South Indian hot favored idli originates. The soft, fluffy, spherical fermented rice desserts are served with flavourful vegetarian lentil curry sambhar and coconut chutney. Idli has some variations, and all the variations of those rice desserts are objectively scrumptious. One such version of the idli is the idlis’ podi idlis with a highly spiced condiment called mulagapodi powder.
Gunpowder or Podi Powder: A Unique Condiment
Also called molagapudi or milagadi body, this powder is a mixture of floor spices, coconut, chickpeas, and roasted lentils served with idli. The idli version is known as gunpowder or podi idli and is especially famous among highly spiced food lovers. Podi or gunpowder may be delivered to dosas, uttapams, and other South Indian dishes as properly. The dry powder can be a substitute for wet chutneys, and most households in Tamil Nadu usually stock gunpowder in their kitchen cabinets to be used with several dishes. Podi powder can be purchased from shops properly, but making it at home will result in a higher first-rate powder, as grinding spices at home lends a greater excessive flavor to the dish that the powder is delivered.
Podi calls for just a handful of elements, which can be ground collectively in an everyday electric grinder and stored in an air-tight container for further use. Chickpeas, black gram, tamarind pulp, desiccated coconut (dried, floor coconut meat), and dried pink chilies combined with salt are all components that complete this recipe. Some people even upload sesame seeds in the floor powder.
How To Use Mulagapodi Powder
There isn’t always any specific way to eat podi powder; however, some people devour it as a wet paste blended with sesame oil. To make the paste, the diner can take a teaspoon of the powder on their plate and then make a crater within the center of it. Into this hollow space goes the oil, which is then combined well with the powder. This paste can be a dip or spread for dosas and uttapams (flat rice batter desserts). Alternatively, you could sprinkle the body on the South Indian dish of your choice.
Whether it’s far curries, gravies, sauces, yogurts, pickles, or chutneys, one dish that stands out as a great pairing with nearly everything is rice. Plain, simple boiled rice has been a pass-to staple dish for lots of humans. Thanks to its versatility. It offers us sufficient room to experiment, so even if we make a variety of rice in one batch, we can use that to make numerous delights.
However, you can revamp the leftover rice into a new and exciting dish by adding three simple yet flavourful kitchen ingredients. If you’re intrigued by what we’re discussing, it’s onions and chaat masala. Surprised, aren’t you?
