MolagapODi/ Dry Chutney powder
This spicy dry powder is an extra special, yet staple condiment that is mixed with liberal quantity of oil, ghee or yoghurt and served as an accompaniment with idlis and dosas. I make sure I always keep a generous supply at my house as we are very fond of it.
Recipe
Ingredients:
• 8 tbsps Chana Dhal
• 8 tbsps Udad Dhal
• 6 tbsps Coriander Seeds
• 2 tbsps Cumin Seeds
• 4 tsps Mustard Seeds
• 2 tsps Fenugreek seeds
• 40 - 50 Curry leaves
• 8 - 10 Garlic cloves chopped into little pieces
• 1/2 - 1 tsp Hing (Asafoetida ) optional
• 6 - 8 tbsps Kashmiri chilli powder (depending on your palate)
• a lemon sized ball of Tamarind /Imli ( you can also use tamarind powder if it’s available where you live. I use that sometimes)
• 3 - 4 tbsps Salt (to taste)
Steps:
1) Roast chana Dhal, urad Dhal, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, with 1/2 tsp of ghee till it is slightly brown and you get a nice aroma.
2) Next add the diced garlic and the curry leaves and sauté further, till the garlic is roasted and the curry leaves are dry and roasted too.
3) Add in the tamarind and sauté some more.
4) When it is all sautéed well, turn off the flame and keep it aside.
5) Add in the hing powder if you are using, the chilli powder and the salt to taste and mix well and keep aside to cool completely. This is added last so the chilli powder and hing don’t get charred and retain the burnt smell.
6) Powder the mixture in your dry grinder (I don't like a very fine powder, so I pulverize a little less) and store in an airtight container.
Notes:
A good friend who is Tamilian, told me that the word moLagapoDi comes from two words moLaga/milakai which means chilli and poDi meaning powder.
The chutney powder is served with a little ghee or oil. A spoon of powder is served, a small well is created, and the oil or ghee served into it. It is mixed in and eaten with idli or dosa.
Some people also like to eat the poDi over hot steaming rice with a dollop of ghee.
Sometimes I also like to stuff the poDi into select veggies like Bhindi or small egg plants and cook them in a seasoning of mustard, hing and curry leaves. Try it, it tastes fabulous.
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