Molaga Podi, Khara Podi, or Idli Chutney Podi is a staple in most South Indian homes and a subject of intense fascination for non-South Indians. For as long as I can remember, all my non-South Indian friends want me to get them Idli with Chutney Powder or the Coconut Chutney.
I love homemade Khara Podi or Molaga Podi because then I can control how spicy it is. On days when I want to have something smokin’, I can spice it up while for regular use I can make it moderately spicy.
Well, people who know me will tell you I eat Idli and Dosa as accompaniments to Khara Podi or Coconut Chutney. In fact, in almost all cases, I love accompaniments more than the main dish. 🙂
- Minapa Pappu, Udad Dal or Husked Black Gram – 1 Cup
- Senaga Pappu, Chana Dal or Husked Bengal Gram – 3/4 Cup
- Dried Red Chillies – 1/2 Cup
- Asafoetida – 1/2 tsp
- Oil – 1.5 tsp
- Salt to Taste
- In a wok or kadhai, heat the oil.
- Add the udad dal and chana dal.
- Over medium heat, stir-fry till light brown.
- Add the split red chillies and fry till the dals are golden brown.
- Turn off the heat.
- Add the asafoetida and mix well.
- Let the fried dal-chillies mix cool completely.
- Grind to a semi-coarse powder.
- Add salt and mix well.
- Store in an air-tight bottle or jar.
- To use, mix 1 tsp of khara podi or molaga podi with 1 tsp of sesame oil.
- Serve with hot idlis or dosa.
- If you do not want to use oil, dry roast each dal and the chillies separately.
- If you use oil, do not add more oil no matter what the temptation. You will have an oily mess on your hands.
- As one of my uncles says, you know you have good and spicy khara podi if, and only if, it makes you cough when you first grind it. 😀 😀