Four main chutneys, saa? I always keep coconut chutney, tomato-onion, mint-coriander, and a tangy tamarind one! And for milagai podi, in our house, it's roasted lentils with dried chillies and a bit of coconut, always fried in coconut oil for that aroma. My mom taught me that, and our home in Kerala smells like that every morning with hot idlis!
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