Milagai Podi Rice: A South Indian Winter Comfort

The rice is prepared using South Indian Chutney powder, also known as milagai podi, gun powder, idli podi, dosa podi, molagai podi, etc. The rice can be prepared either fresh or leftover, making this a good lunch box option for both kids and adults.

It can be served with a side of pickle or raita, yoghurt or any chutney. It also goes well with dal fry and vegetable dishes such as carrot halwa, potato balls etc. This is one of the best ways to eat healthy Indian food without compromising on taste and convenience.

The key ingredient that makes this dish so flavorful is the South Indian Chutney powder which is made up of dried chilli peppers, coriander seeds, fenugreek


  • 2 cups Cooked Basmati rice
  • 2 tbsp Ghee
  • 1 tsp Mustard seeds
  • 2 tbsp Raw Peanuts (Moongphali)
  • 1 tsp Urad Dal
  • 1 tsp Chana dal (Bengal Gram Dal)
  • 2 sprig Curry leaves 
  • 2 Green Chillies
  • 1 medium Onion finely chopped
  • ½ tsp Turmeric powder (Haldi)
  • 3 tbsp Milagai Podi (Idli Dosa Podi)
  • Salt to taste
  • 1 tbsp Lemon juice
  • 2 tbsp Coriander (Dhania) Leaves finely chopped


  • Cook the rice and make sure you have cooked rice a few hours earlier or the previous day to have the grains separated out well. 
  • Heat 2 tbsps of ghee in a kadai on medium-low flame. Add mustard, raw peanuts, urad dal and chana dal. Allow the mustard seeds to crackle and the dal and peanuts to get roasted well until it gets a golden brown colour.
  • Next, add the curry leaves, slit green chillies, and turmeric powder and stir for a few seconds.
  • Now add the finely chopped onions and saute until they turn translucent in colour.
  • Then add cooked rice, Milagai Podi (Idli Podi) and salt, and give it a good stir until all the ingredients have combined well and the rice gets well coated.
  • Turn off the heat. Squeeze the lemon juice, add chopped coriander leaves and give the rice a good stir. Check the salt and spice levels and adjust them to suit your taste buds.