I just love Mullagai podi. If I were to choose between this Chilly powder, Chutney and Sambhaar, I would go for the Chilly powder. Nothing goes as well with Idly and Dosa as this Mullagai podi. It not only tastes good, but is always there in all South Indian houses.
North Indians may not have come across this tasty powder for they have been served Idly/ Dosas with only Sambhaar and different kinds of Chutney like Coconut and Pudina.
If people from the north are reading this, they will know that there is this wonderful powder which they can have it with their favorite Idly/ Dosa.
Here is a super easy, simple and healthy recipe for making this powder:
Mullagai Podi
Ingredients:
1 cup Urad Dal
1 cup Chana Dal
1 cup Peanuts
1 to 11/2 cup/cups of Chilly ( if you like less spice and more color than go in for Kashmiri Chilly. If you want both color and spicy/hot then mix Guntur and Kashmiri Chillies
1 small bunch of fresh dried Curry leaves( no water should be there)
1/2 cup Sesame seeds
Salt to taste
1/2 tsp of sugar/ jaggery(optional)
1/2 a cup of dry Coconut grated (Copra) and lightly fried(optional)
I have not used Copra.
Directions:
Dry roast the Urad and Channa Dal till the raw smell goes out
Dry roast the peanuts
Just when it is almost roasted add the sesame seeds and curry leaves to it and roast them (do not burn them)
Dry roast the red chillies
Let everything cool.
Add salt and sugar
After it has cooled, grind them coarsely in the mixer grinder.
Now, I like it coarse, but if you like it to be more fine please grind it accordingly.
Some people even add roasted Copra/ dry coconut shavings, and grind it along with the other ingredients. I have not added it.
However, if you are not going to keep the Mullagai podi for too long you can add Copra. It is your choice.
Now your Mullagai podi is ready to be had with Dosai/ Idly and Kanchipuram Idly.
It has all the goodness of two Dals, Peanuts, Sesame seeds, and also Curry leaves. Can you see bits of green, that is powdered Curry leaves.
The aroma of fried curry leaves is simply mind blowing, makes one want to have this immediately with Dosa/ Idly. Some people add Ghee or Butter to this powder, and make a paste (only if your health permits you and maybe you are a non - vegan). You can even avoid oil and mix the powder with Curd or Vegan yogurt
Usually, we South Indians have it mixed with Sesame oil , whichever way you have it would taste heavenly. We always carry our Idlies soaked in this Mullagai Podi and Sesame oil for our travels.
Though there are many ways to make this powder, I make it this way and people who have tasted it in our house have loved it.
The red color has come from the Kashmiri Chillies that I have used. You can see the green bits of the Curry leaves.
Enjoy this Mullagai Podi and please don't forget to let me know how it tasted through the comment box.
Kanchipuram Idli
Regular Dosai
North Indians may not have come across this tasty powder for they have been served Idly/ Dosas with only Sambhaar and different kinds of Chutney like Coconut and Pudina.
If people from the north are reading this, they will know that there is this wonderful powder which they can have it with their favorite Idly/ Dosa.
Here is a super easy, simple and healthy recipe for making this powder:
Mullagai Podi
Ingredients:
1 cup Urad Dal
1 cup Chana Dal
1 cup Peanuts
1 to 11/2 cup/cups of Chilly ( if you like less spice and more color than go in for Kashmiri Chilly. If you want both color and spicy/hot then mix Guntur and Kashmiri Chillies
1 small bunch of fresh dried Curry leaves( no water should be there)
1/2 cup Sesame seeds
Salt to taste
1/2 tsp of sugar/ jaggery(optional)
1/2 a cup of dry Coconut grated (Copra) and lightly fried(optional)
I have not used Copra.
Directions:
Dry roast the Urad and Channa Dal till the raw smell goes out
Dry roast the peanuts
Just when it is almost roasted add the sesame seeds and curry leaves to it and roast them (do not burn them)
Dry roast the red chillies
Let everything cool.
Add salt and sugar
After it has cooled, grind them coarsely in the mixer grinder.
Now, I like it coarse, but if you like it to be more fine please grind it accordingly.
However, if you are not going to keep the Mullagai podi for too long you can add Copra. It is your choice.
Now your Mullagai podi is ready to be had with Dosai/ Idly and Kanchipuram Idly.
It has all the goodness of two Dals, Peanuts, Sesame seeds, and also Curry leaves. Can you see bits of green, that is powdered Curry leaves.
The aroma of fried curry leaves is simply mind blowing, makes one want to have this immediately with Dosa/ Idly. Some people add Ghee or Butter to this powder, and make a paste (only if your health permits you and maybe you are a non - vegan). You can even avoid oil and mix the powder with Curd or Vegan yogurt
Usually, we South Indians have it mixed with Sesame oil , whichever way you have it would taste heavenly. We always carry our Idlies soaked in this Mullagai Podi and Sesame oil for our travels.
Though there are many ways to make this powder, I make it this way and people who have tasted it in our house have loved it.
The red color has come from the Kashmiri Chillies that I have used. You can see the green bits of the Curry leaves.
Kanchipuram Idli
