Friday 25 December 2020

Thirunelveli Idli Podi Recipe/Nellai Idli Podi Recipe/Ellu Podi Recipe/Ellu Podi for Idli & Dosai/Idli Milagi Podi –Nellai Style

Nellai/Thirunelveli Idli Podi is yet another unique preparation of Idli Podi bursting with flavours and loaded with nutrients. We make different types of Idli podi as accompaniment for Idli/Dosas and this Nellai Podi is another special podi to my Idli Podi Collection. Do try out this Nellai Special Idli Podi and post your comments here. Meanwhile do check out other interesting and tempting Chutney/Thuvaiyal/Podi Varieties here.

Here’s how to make Thirunelveli Idli Podi with step by step photos…


Black Urad Dal/Karuppu Ullundhu

1 cup

Black Sesame Seeds/Ellu

½ cup

Dry Red Chillies/Kaaindha Milagai


Garlic Cloves/Poondu



One small piece or ½ tsp powder

Rock Salt

As needed

Curry Leaves

One small handful

Gingelly Oil

2 tsp

Preparation Time: 10 minutes                     Recipe Category: Side Dish/Breakfast

Cooking Time: 15 minutes                             Recipe Cuisine: Thirunelveli, Tamilnadu

Author: Priya Anandakumar

Other Podi Varieties that might be of your interest...

Idli Milagai Podi

Idli Milagai Podi with Roasted Gram

Instant Poondu Milagai Podi [No Grinding, Podi in just 5 min]

Idicha Poondu Milagai Podi [Chettinad Style]

Kollu Idli Milagai Podi/Kollu Idli Podi

Karuvepilai Podi/Curry Leaves Podi

Drumstick Leaves Podi/Murungai Keerai Podi

Paruppu Podi/Paruppu Podi with Garlic- Andra Style

Also check out other interesting and tempting Chutney/Thuvaiyal/Podi Varieties here.

Other Ulundhu Recipes that might be of your interest...


Heat a kadai and dry roast the black urad dal until nice aroma arises. Keep stirring to avoid it from burning. After it is roasted transfer it to a plate.

To the same kadai, add the black sesame seeds and fry well; it will start to pop with a sound. Keep stirring continuously and then transfer it to a plate.

Now add 1 tsp of oil to the same kadai, add garlic cloves and roast until they turn to golden brown color. Transfer the garlic cloves to a plate.

To the same kadai add another tsp of gingelly oil. Add the dry red chillies and roast well until it changes color. Do not forget to keep sautéing. Now transfer it to a plate.

To the same kadai, add the curry leaves and fry well until they turn crispy and transfer it to a plate.

If you are using compounded asafoetida, then add another tsp of gingelly oil to the kadai, fry the asafoetids/perungayam until it plums up and becomes crispy and switch off the stove. I have used the asafoetida powder directly when grinding the powder.

Let everything cool down completely.

Transfer everything to a mixer jar, add rock salt and grind everything together to a coarse powder [make sure it is not very coarse or very fine]

Delicious and tasty Nellai Idli Milagai Podi is ready to be enjoyed.

Serving Suggestions: Add 2 tsp of Nellai Idli Podi, 1.5 to 2 tsp of Gingelly oil mix well and serve it along with steam cooked idlis or dosais.

Thank you all for visiting my space, please come back again for more tempting and traditional recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…




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Priya Anandakumar