This is one dish I had been vary to try. I had always thought Moluga Podi to be a very traditional and no mess recipe. For me it had always been the one passed by mom from generations. So I never had thought variations here would work. But when I very apprehensively tried this and kiddo and Hubby gave a thumbs up to this version too I was happy. Now this also I try to keep handy and yes, this too when drizzled over idli with ghee tastes heavenly.
Here goes the recipe:
Urad Dal: ½ cup
Chana Dal: 1 cup
Coriander seeds: 1 tbsp
Mustard seeds: 1 tsp
Red Chilies: 2 cups ( Use the ones that suit your taste, I used bedgi and spicy both in equal quantity)
Salt to taste
Garlic : 4 fat cloves peeled and chopped
Gingelly Oil: 1 tbsp
Hing: a pinch
- Fry all the ingredients except garlic in 1 tbsp of gingelly oil either separately or together in a, low flame till they all change their color slightly to light brown.
- In the same pan, add little oil and fry the garlic pods till light brown.
- Allow all the ingredients to cool and grind roughly.
- Store in an air tight container and use as needed.