link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: AMMA'S MOLAGAPODI / MILAGAI PODI / IDLI -DOSA PODI (DRY CHUTNEY POWDER) (BRAHMIN STYLE MOLAGAPODI) "BEST RECIPE"

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Sunday, September 16, 2007




Believe me, I have tried various permutations and combinations from various blogs in pursuit for a change but this is by far "the bestest" recipe. 
This is also special because it is my Mother's recipe.
Amma's molagapodi was fondly called as Gun powder by my friends at school and college. 

Milagai podi is Colloquially called Molaga podi / Molaha podi. 
Molagai / Molahai / Milagai are all the same it means Chilly and Podi means powder. 
Molagapodi, when translated actually, means chilly powder, but this is not chilly powder, it has a recipe with a few ingredients, most of which are staples, usually available in Indian kitchens, chilly being "one "of the ingredients. 
This powder is usually spicy and goes well with bland dishes like Idli and Dosai. 
Molagapodi is a standard chutney powder available in most South Indian homes as a side dish for snacks.
It's handy to have this when there is no time to prepare chutneys and sambhars. 
I can't do without Molagapodi in my home. What is an Idli or a Dosai without Molagapodi.
Even if there is chutney and sambhar, I still need molagapodi, I see my daughter's following the same much is the love for molagapodi.
It's one of the staple spice powders of my kitchen, I also use it while preparing vegetables. It adds to the crispness and spice of the vegetables. 
This is my mom’s recipe of the Molagapodi. I could say my mother is one of the connoisseur’s of this powder and makes the best molagapodi in this world. She has fans all over.
When I got married and moved to Singapore, Amma would pack me a year's supply of Molagapodi  which would last me until my next visit to India, until I thought, its high time I learnt the recipe from her. 
A taste of heaven, I must say. So here’s my mother's famous recipe of the Best Molagapodi in this world right from my mother’s kitchen. 
Some make this so spicy that it cannot be consumed by the faint hearted, but, of course, my mother's recipe will not be very spicy as she doesn’t like anything too spicy, so for those who like to tantalize their taste buds, you can go ahead and increase the number of red chilies to suit your tastes. 

Udad Dal – 1 cup
Chana dal – 1cup
Red chillies – ½ cup (broken into small pieces and tightly packed)
White Sesame Seeds – ¼ cup
Oil - 1 tsp
Asafoetida (Hing) – 1-2 teaspoons
Salt to taste

De-stalk the red chillies. Preferably use Kashmiri chillies as they give a strong color to the powder and aren’t so spicy. Break the red chillies into smaller pieces (to enable easier powdering). 
Heat oil in a Wok /Pan (kadhai) and fry the red chillies on a slow fire till the chillies turn plump, this also removes the raw smell (pachai vaadai) of the red chillies. 
Keep aside on a plate.
Now in the same pan, add the Udad dal and Chana dal and roast till it is light pink in colour.
When it is well roasted, a lovely aroma is emanated. 
Roasting makes the dals crisp and enables the dals to get powdered easily. It also enables to store the masala powders for longer time. 
Once roasted, remove from flame and allow to cool.
In the same Pan, roast the White sesame seeds. Sesame seeds should be roasted separately as they get roasted very fast unlike the dals, When the sesame seeds start spluttering, remove from fire and allow to cool down. Do not roast until discolored.
Grind the dals and the chillies together to a coarse powder in the dry blender / mixie, keep aside.
Grind the sesame seeds separately, Don’t grind the sesame too much as it will become oily and form lumps and the molagapodi will have the lumps in it as well. Just grind until you see that it breaks and is powdered. 
Now mix the powdered sesame seeds with the rest of the ingredients, Add Salt and Hing and mix well. 
Store in an airtight container.
This powder goes well with Idli, Dosai, Adai etc. 
It can be used as a Masala while preparing vegetables. Why my appa likes it with even Curd Rice.

Serving Instructions 
  • Take some powder on your plate, make a well and add gingelly oil and mix and enjoybelow. 
  • Molagapodi. if made in small quantities and when "fresh" tastes better than Molagapodi which is one year old. 
  • If making big batches, avoid oil in the recipe. Store in the deep freezer in airtight zip lock bags.
  • Molagapodi tastes best when mixed with Gingelly(Sesame) oil (A word of Caution: don't use any other oil, for best results it must and only be mixed with gingelly oil also known as Sesame oil or Til ka tel)
  • For those who like it spicy, you can increase the number of red chillies in the recipe. 
  • Use Kashmiri chillies as they are less spicy and give a good color to the Molagapodi
  • Do not leave unattended while roasting
  • Keep stirring while roasting for even roasting.
  • This powder can be stored for a few months, Always use a dry spoon to remove the masala powders. 

There are many variations to the the recipe of the molagapodi and different houses make it differently, 
  • Some add black sesame seeds to the podi instead of the white ones, but my grandmother used to usually avoid using black sesame seeds in cooking as it is used for Devasham/ Shraddham (prayers to the dead ancestors). 
  • Some add Garlic to the podi (Garlic Molagapodi)
  • Some add curry leaves
  • Some add tamarind 


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