Molaghapodi or Idly Podi is a staple in any tambrahm, tamil brahman household, its a condiment, a chutney powder, mixed with gingerly oil and served with idli and dosais. Given idly and dosa are so common in south indian households, its not always that its made with all that jazz that you see in the restaurants, the 3 coloured chutney and sambhar, most of the times, its savored with only the molaghapodi.
There are many variations of idly podi in different states in south india, what i make here is the typical tambrahm style podi.
Molaghapodi is made with chana dal, sesame seeds, red chillies and a bit of sugar. There are other variations of the podi, like tenga molaghapodi where toasted coconut is added to it, the shelf life of which is not as much as the classic one, but its a beautiful variation.
- 1/2 cup urad dal
- 1/2 cup chana dal
- 2 tsp of sesame seeds
- 5 big dry chillies
- 1 tsp of salt
- 1tsp of sugar
- 1/4 tsp of Asafoetida.
- Clean all the dals for any debris.
- Dry roast each one of them separately until brown in color and not burnt and let it cool.
- Grind them coarsely and add salt and sugar and Asafoetida.
- Voila! the podi is ready.