Whether you are enjoying Idli, Dosa or any other South Indian specialty, a little bit of Dry Chutney Powder (also known as Molaga or Milagai Podi) can give you an incredible flavor boost. Sometimes called “Gun Powder” by spice loving enthusiasts, the slow roasting of different daals gives this molaga podi recipe the unique taste and texture that is sure to tantalize your taste buds.
Urad Daal – 1/4 cup
Chana Daal – 1/4 cup
Moong Daal – 2 tsp
Dry Red Chilies – 10 or to taste depending on spiciness of chilies
Coriander Seeds – 2 tsp
Curry Leaves – 2 big sprigs
Dry Coconut – 2 Tbsp
Asafoetida – 1/4 tsp
Salt – 1/2 to 3/4 tsp (to taste)
Citric Acid – 1/8 tsp
Deghi or Kashmiri Mirch Powder – 2 tsp or as needed for color
1. Dry roast Chana Daal, Urad Daal and Moong Daal in a heavy bottom skillet until light golden (approx 9-10 mins). Remove onto a plate and allow to cool.
2. In the same skillet, dry roast Red Chilies, Coriander Seeds and Curry Leaves until leaves are dry and crumble easily (approx 3-4 mins). Remove onto same plate to cool.
3. In the same skillet, dry roast Coconut Powder and Asafoetida until coconut starts to change color (approx 1 min). Remove onto same plate to cool.
4. Once cool, transfer everything into a spice grinder and add Salt, Citric Acid and Deghi or Kashmiri Mirch.
5. Grind until desired texture is achieved (relatively smooth with small coarse bits still visible is the norm).
6. Store in an air tight container either in the pantry or refrigerator.
7. Enjoy the chutney powder dry or add a little oil or ghee (clarified butter) to make a dipping sauce.