Idli milagai podi is an indispensable condiment in every south Indian’s pantry. I find idli podi satisfying only when I feel the coarse grits inside my mouth, and hence I do not like to use the finely powdered store-bought idli podi. We use roasted rice for its sandy texture, roasted asafoetida & raw garlic for the wonderful aroma that brings everyone to the kitchen while grinding idli podi.
Ulundhangkali is a soft silky ebony sweetmeat usually prepared for girls & women as it helps to strengthen the uterus & hip bones. It is a traditional south Indian delicacy mainly served to young girls (during their cycles particularly in their first cycle) and also to pregnant women.