Mulga Podi Recipe
Mulga Podi is a dry chutney that always accompanies any South Indian food like idli, dosa, or medu wada . Although traditionally it is made very spicy, the quantity and the variety of the red chilies used when making it 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, like 'Kashmiri chilies' or 'Byadgi mirchi'. That way you can add more red chilies just to get good color but still keep the chutney less spicy. You can also use a mixture of the less hot and hot varieties of red chilies.
- Oil - 1 tsp
- Mustard seeds (rai) - 1/2 tsp
- Curry leaves - 5
- Dry red chilies (Use Kashmiri chilies for good color or you can use half Kashmiri and half hot red chilies) - 10
- Black lentils (Urad Dal) - 1/2 cup
- Split chick pea lentil (Chana Dal) - 1 cup
- Sesame seeds - 1/4 cup
- Aasafoetida (Hing) - 1/4 tsp
- Salt - To taste
- Heat oil in a pan and add mustard seeds. Wait till the splutter and then add asafoetida, curry leaves, and red chilies.
- Stir fry for 2 minutes till the red chilies become crunchy.
- Remove this seasoning from the pan and keep aside.
- To the same pan, add sesame seeds dry roast on medium heat till they start turning slightly brownish. Remove them from the pan and keep in a mixing bowl.
- To the same pan add split chick pea lentil (chana dal) and dry roast till it starts turning golden brown in color. Remove it from the pan and transfer to the mixing bowl.
- Now add black lentil (urad dal) to the pan and roast till it is brownish in color. Transfer it to the mixing bowl.
- Transfer all the seasoning from step 3 and all the ingredients from the mixing bowl to a grinder jar.
- Add salt to taste, and grind to a slightly coarse powder.
- Allow it to cool and store in an air tight container.
- Serve the delicious mulga podi, dry or with a few drops of oil, with idli, dosa, or medu vada.