Molgapodi (Chutney podi for Idli/Dosa ) Pickles

 Molagapodi, also known as idli podi or gunpowder, is a popular South Indian spice blend made from roasted lentils, chili peppers, sesame seeds, and various spices. The ingredients are dry roasted separately until they turn golden brown, then ground together to form a coarse powder. The resulting powder is a flavorful and aromatic blend that is typically served as a condiment with dosa, idli, or other South Indian dishes.
Molagapodi adds a spicy and earthy flavor to the food, and the sesame seeds and lentils provide a slightly nutty taste and crunchy texture. It can also be used as a seasoning for rice, vegetables, and soups to enhance their flavor. Molagapodi can be stored in an airtight container for several weeks and is a staple in many South Indian households.

Recipe:

Ingredients:

Dry whole red chillies  30 to 40 chillies ( according to your spice level)

Channa dal 1 cup

Urad dal 1cup

Black urad dal 1 cup

Asafoetida 1 big rock ( I used LG hard asafoetida)

Sesame seeds 4 tbsp

Curry leaves  a handful ( washed and dried)

Salt to taste

Oil for roasting 2 tbsp     

                                                    

                                       

Method: 

Wash the curry leaves and pat it dry. Heat the pan and dry roast the curry leaves to remove the moister. Roast it dry and crispy. Remove and keep it aside. Add 1 tbsp oil and roast the asafoetida. Add the dry red chilies and roast them until they become crispy.
 

Add the curry leaves and roast them again for min along with the chilies. Roast in a medium flame. Keep them aside. Add another tbsp of oil and roast all the dal including sesame seeds. Roast it until golden brown. Remove it from the heat and let it cool completely. Add salt to taste.
Grind the asafoetida first and add the chilies and curry leaves. Add the dal and grind it into a fine powder or coarse powder of your choice. Enjoy this chutney powder with tossed idli or podi dosa.

Tip: Tastes well with sesame oil.

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