Molagapodi / Gun Powder / Spicy Dry Chutney

This fiery powder will be a part of any idli / dosa eating South Indian household. Easy and uncomplicated, all it requires is gentle roasting of lentils and a few other ingredients, pulse them together to a course powder, and it is ready :)

Each household will have a separate recipe and coarseness to which they grind the powder. This is how I learnt to make it from my mother.

You Need:

• 1 cup split gram dal / channa dal
• 2 cups split black dal / urad dal
• Whole red chillies - as per taste
• 1 tbsp white sesame seeds / til
• 1/8 spn asofoetida / hing
• Salt

Steps:

• Dry roast the channa dal and the urad dal separately in a low flame till light brown in colour. Keep stirring to avoid burning.
• Spread it in a large tray to cool. You can put the lentils together after roasting to cool.
• On a very low flame slightly roast the sesame seeds till you get the fragrance.
• In the hot pan stir around the whole chillies that you need.
• When the lentils have cooled to room temperature, pulse them all together in the mixer with the other ingredients to a coarse powder. Check salt and spice and adjust as per taste.
• Transfer to clean and dry containers. Allow it to cool before you close the containers.
• Mix with sesame oil and have with steaming hot idlis, dosas, Aadai.

Notes:

• Store the powder in an air tight container. Always use a dry spoon. It stays fresh for about 2 months if stored outside. For longer, store in the refrigerator.
• I usually use red chillie powder as that helps me control the spice levels.
• Dry roast a few sprigs of curry leaves and grind with the rest of the ingredients for a varied flavour.
• Mix a spoonful of the powder with yogurt for a different taste.
• You can also dice idlis and season with mustard seeds, urad dal, curry leaves and a few tablespoons of this powder in hot sesame oil for a quick snack.