Molagai Podi
Ingredients
Red chillies -30 out of which 15 spicy, and 15 non spicy (for colour)
1 cup black broken urad dal
1/2 cup chana dal
1/2 cup tuvar dal
1 cup black sesame seeds
1/2 cup pottukadalai
3-4 small pieces of heeng
1 teaspoon salt or as required
Method
In a thick iron kadai fry red chillies till crispy. Keep aside.
In the same kadai fry chana dal until it releases aroma. Keep aside.
Follow the same procedure for tuvar dal.
Roast sesame seeds in very low flame,wait for the gentle crackling noise it makes, spread on a plate.
Gently heat pottukadalai and keep aside.
In the kadai add pieces of heeng and roast, wait for it to nicely get roasted and crispy.
Cool all the ingredients to room temperature.
In a mixer jar, add red chillies and grind to a coarse powder. Keep aside.
In the same jar add chana dal, heeng and tuvar dal, powder it using the pulse mode first and in the next modes. Keep aside.
Now add pottukadalai and sesame seeds, powder and keep aside.
You can now add salt, red chillies powder, dal powder,sesame seeds and pottukadalai powder together and run in the mixer for 3 minutes.
Cool the molagai Podi and store in airtight container for longer shelf life.
Notes
Make small quantity of molagai podi and store.
Dry roast all the ingredients separately.
