Khara Podi, Molaga Podi, or Idli Chutney Powder – 1

Idli Chutney Powder or Molaga Podi or Khara Podi
Idli Chutney Powder or Molaga Podi or Khara Podi

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. 🙂


  1. Minapa Pappu, Udad Dal or Husked Black Gram – 1 Cup
  2. Senaga Pappu, Chana Dal or Husked Bengal Gram – 3/4 Cup
  3. Dried Red Chillies – 1/2 Cup
  4. Asafoetida – 1/2 tsp
  5. Oil – 1.5 tsp
  6. Salt to Taste


  1. In a wok or kadhai, heat the oil.
  2. Add the udad dal and chana dal.
  3. Over medium heat, stir-fry till light brown.
  4. Add the split red chillies and fry till the dals are golden brown.

    Khara Podi or Mulaga Podi or Idli Chutney Podi - Fried Mix
    Khara Podi or Mulaga Podi or Idli Chutney Podi – Fried Mix
  5. Turn off the heat.
  6. Add the asafoetida and mix well.
  7. Let the fried dal-chillies mix cool completely.
  8. Grind to a semi-coarse powder.
  9. Add salt and mix well.
  10. Store in an air-tight bottle or jar.
  11. To use, mix 1 tsp of khara podi or molaga podi with 1 tsp of sesame oil.
  12. 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. 😀 😀