Mulga Podi Recipe
Mulga Podi is a very spicy dry chutney that always accompanies any South Indian food like idli, dosa, or medu wada . It is also commonly known as gun powder chutney because of the very spicy taste. Although traditionally it is made very spicy, the quantity of the red chilies can be adjusted to make it less spicy, according to taste and choice. To keep the attractive red color of the red chilies, try using the less spicy variety of the red chilies, called 'Byadgi mirchi'. That way you can add more red chilies to add color but still keep the chutney less spicy. Also to get the same attractive color to your mulga podi, as you get in market, I have shared a trick in the instructions. Believe me, you won't be able to tell the difference between the readymade and the home made mulga podi!!
This chutney can be stored for up to a year. Enjoy!!
- Oil - 1 tsp
- Mustard seeds (rai) - 1/2 tsp
- Curry leaves - 5
- Dry red chilies - 10 ( for a very spicy taste) or as per choice
- Black lentils (Urad Dal) - 1/2 cup
- Aasafoetida (Hing) - 1/4 tsp
- Salt - To taste
- Heat 1/2 tsp oil in a small pan and add 1/2 tsp mustard seeds. Wait till the splutter and then turn off the gas. Allow to cool.
- Heat 1/2 tsp oil in another pan and add the curry leaves and the red chilies. Fry till the red chilies and the curry leaves become crunchy. Transfer to another bowl and allow to cool.
- To the same pan add urad dal and fry on low heat, till golden brown in color. Allow to cool completely. (If you want an attractive orange color to your chutney, just like the one that you get in the market, add some food color to the dal when roasting. If using powdered food color, dissolve it in little water and sprinkle this water on the urad dal when roasting.)
- Transfer all the ingredients above to a grinder. Add 1/4 tsp asafoetida, salt to taste, and grind to a slightly coarse powder.
- Store in an air tight container.
- Serve dry or with a few drops of oil, with idli, dosa, or medu vada.