Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 10 Servings

If you are familiar with South Indian cuisine then you would have noticed this little portion of red coloured, spice powder mixed in oil served along with Idlis and dosas in many places. It is called Molagai Podi/chilli Powder. Playfully also known as ‘GUN POWDER’ due to its dynamite like properties ;)

There are many versions of this staple spice mix of South India. I’m sharing with you my grandmother’s version which has become our family favorite. It’s extremely simple and flavourful.

Ingredients

• Urad dal: ½ cup
• Sesame seeds: 1/3 cup
• Red chillies: 15 nos
• Rock salt: 1.5 -2 teaspoon

Method

• Dry roast urad dal and sesame seeds and red chillies separately one after the other on low flame.
• Cool well.
• Grind in a mixie, along with salt until you have a coarse powder. The aroma will make you salivate.
• Store in an airtight container for as long as you wish.

Wellcure tip:

• Use half the quantity of kashmiri red chillies and half the quantity of spicy chilli if you want a less spicy version.
• Mix with peanut curd to get an instant dip/spread.
• Mix with cold pressed sesame oil as is used traditionally done in South India.Smear over cubes of Idli to make Podi Idli.

• It can also be sprinkled on top of salads or dry vegetables curries.

  ---

  ​Eating Guide:

• Food group: Lentils and seeds.
• Great condiment with the right ingredients to make any meal interesting.
• Replace your store-bought, packaged masalas to spice up your meals

Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.