Milagai Podi

N: one measure urud dhal

one measure bengal gram dhall

depending upon the karam one or one and ahalf measure of dry red chilli

three teaspoon of black or white ellu

Vasudha: ok

urud dal - ulutham paruppu rite? and bengal gram is kadalai parupu rite?

N: salt to taste with perungai podi (asafoetida)

add a small jaggery to taste

first fry the dhalls - both - with one spoon of oil

till the urud dhall changes to light rose color

then remove the fried dhalls and cool it to normal temp

then fry the chilly with a spoon of oil till the chillies blot and change color slightly

remove the chilly and keep it aside

then wash the ellu and drain it using a vadikatti

and put it in the same ellupachatti with out putting oil

ellu will vedichify padapada

then starts the grinding works

Vasudha: ok... thank u soooooooooooo much

N: grind the ellu first keep it seperately. then add the chillies and grind, keep it seperately. after this add the paruppus and grind finally. and mix all together with a dry spoon. 

P.S: u add jaggery/sugar if u want it sweet. else chuck it from the ingredients!