MOLAGAPPODI - SPICED CHUTNEY POWDER & KARIVEPPILA PODI

Molagappodi (Spiced chutney powder) is available 24x7 in every South Indian home – mixed with oil, it is the usual accompaniment to idli / dosa. Chutney / sambar is prepared only on special occasions. 'Molagappodi' is usually prepared at home as per the taste and spice level of the family.

Nowadays ‘Spiced Chutney Powder’ is available in the market – you can take your pick after trying out all of them! Or try preparing this – at least once! You'll end up making it at home. 'Dosa molagappodi' is on the top of the 'to carry to the US' list of my children - my sons prefer 'molagappodi' to sambar / chutney and they will have only my home-made molagappodi; their kids of course don't mind MTR brand.

Ingredients

Urad dal – ½ cup

Chana dal – ¼ cup

Whole red chilli – 10

White sesame seeds – 1 ½ tsp

Asafetida – nearly ¼ tsp

Sugar (optional) – ½ tsp

Salt to taste

Method

Heat a kadhai and dry roast the chana dal and urad dal together on a medium flame till light brown.

Add the whole red chilli and stir for 1 more minute.

Sprinkle asafetida to this.

Dry-roast the sesame seeds in a separate pan till they splutter and add it to the dal-mixture.

When cool, add to this mixture, required salt and sugar and mix well.

Powder a little coarsely in your mixer.

Store in a clean, dry bottle – take out as much as you want for your dosa, and mix it with required oil and enjoy!

Tips

If you don’t want your molagappodi to be spicy just want it to have a nice reddish color, use 5 regular red chilli and 5 ‘bedage’ (non-spicy) red chilli. 

Sometimes you might end up with a pale red color - you can rectify it without increasing the spice level by adding 1/2 - 1 tsp of 'Kashmirilal Red Chilli powder' and mixing well.

If you like it to be tangy, you can add 1/4 tsp of citric acid powder and mix well but traditionally it is not added.

KARIVEPPILA (CURRY LEAVES) PODI

'Kariveppilai Podi' is very healthy as it uses curry leaves , a major source of iron. Normally most people put away the curry leaves added to the dishes. If you have a good source of fresh curry leaves (I mean from your garden or your friend's), try to make good use of it by making this recipe - it is similar to 'molagappodi' - but with the extra goodness of curry leaves. And believe me, it tastes great too!It can be eaten with rice and ghee or it can be used as an accompaniment to idli / dosa.

Ingredients

Curry leaves - 1- 1 1/2 cups

Urad dal – ½ cup

Chana dal – ¼ cup

Whole red chilli – 8-10 (as per your spice level)

White sesame seeds – 1 tsp

Asafetida – nearly ¼ tsp

Salt to taste

Method

Heat a kadhai and dry roast the chana dal and urad dal together on a medium flame till light brown.

Add the whole red chilli and stir for 1 more minute.

Sprinkle asafetida to this.

Dry-roast the sesame seeds in a separate pan till they splutter and add it to the dal-mixture.

Take a few drops of oil in a pan and add the curry leaves and roast them for a couple of minutes till they become crisp. Add it to the dal-mixture.

When cool, add to this mixture, required salt and mix well.

Powder a little coarsely in your mixer.

Store in a clean, dry bottle.

Tips

If you don’t want your 'kariveppilai podi' to be spicy , use 5 regular red chilli and 5 ‘bedage’ (non-spicy) red chilli.

© Copyright 2011. Brinda Balasubramonian.