Recipe Index

Tuesday, July 15, 2014

Molaga Podi - Chutney Powder

1 cup urad dal
1 cup channa dal
10 to 15 whole red chilies or according to taste
1 teaspoon of salt or to taste
3 to 4 teaspoons of oil
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida powder

Preparation:  To a pan on medium heat roast the urad dal, channa dal and red chilies separately in oil.  After roasting combine them and keep it aside to cool.

Next heat the same pan with one teaspoon of oil add the mustard seeds and wait for it to pop.  When it pops turn the heat off and to the hot pan add asafoetida, let the asafoetida fry for about 10 seconds and add it to the roasted dals.  

When the dals have cooled to room temperature add some salt and grind them to a coarse powder.

This can be stored for sometime.  It lasts for at least 3 months.

Serve with dosa, idli or adai.


  1. Easy cooking ...I like all your indian and fusion recipes ....They are all vegetarian and yet they are also very tasty ...I like the fact that many of the recipes are mildly spiced and simple without compromising the taste or health benefits ...I liked quinoa upma, black bean soup and other south indian recipes like kootu and oh by the way I tried sambar and was also very good...Can you please post more north indian stuff like Biryani's and Pulavs and also wanted to mention that some of the links in your recipes are broken. God bless you and your family for all your recipes and Thanks again !

    1. Thanks Dan, for the compliment and comment. I have a cracked wheat pulao recipe. Thanks for bringing the broken link to my attention, I will check into it. God bless you and family too!