Garlic Podi

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.

Garlic Podi

 

Here goes the recipe:

Ingredients:

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

Garlic Podi

Method:

  1. 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.
  2. In the same pan, add little oil and fry the garlic pods till light brown.
  3. Allow all the ingredients to cool and grind roughly.
  4. Store in an air tight container and use as needed.
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