This is a special chutney from South India. this is a home made chutney available through-out the region. It is used as an accompaniment with idlis, dosas, with rice or roti. Small idlis called bullet idlis are tossed in a mixture of coconut oil and this chutney and are taken while travelling, as they are easier to carry and eat. 'Mulgha' means chilli and 'Podi' means dust.
Ingredients:
Urad Dal(Split Skinned Black Lentils) 1 cup,
Chana Dal(Gram Dal) 1 cup,
Dried Red Chillies(whole) 1/4 cup,
Methi Seeds(Fenugreek Seeds) a pinch,
Asafoetida 1/2 tsp, Sesame Oil 1 tsp,
Black Mustard Seeds 1/2 tsp,
salt to taste
Method:
In a pan, heat oil. Add Mustard seeds, fenugreek seeds, chillies and the lentils, in that order. Roast them till they release their aroma. Cool down completely. Add asafoetida and salt to taste. Make a fine powder.
P.S. to know more about the lentils used or their substitutes, click on the owrd lentils.
2 comments:
this mulghapodi recipe is really simple and tasty!!
Thank you Amruta :)
Do visit the blog as often as you can. Comments like these is what keeps compelling me to add more recipes to this site.
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