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Molagai Podi (literally "chilli powder" in Tamil) is a coarse mixture of ground dry spices that typically contains dried chillies, lentils and sesame seeds. Tamils traditionally use milagai podi as a condiment on idlis, dosas and other South Indian dishes. The intensity of this condiment's spiciness can range from almost no spice at all to extremely spicy. In this second scenario, some like to sprinkle a layer of sugar on top of the mixture after the oil is poured on the powder. This innovative idea creates a barrage of flavors once inside the mouth, everything from spicy and salty to sweet. Also parents use this method for satisfying children who crave this 'podi' but can not handle the intense flavor.
Usually considered a convenient substitute to chutneys, it is usually available in most households in Tamil Nadu.
Molagai podi is not consumed dry, rather it is mixed with sesame oil or sometimes ghee.
- Recipe for Molagai Podi
- Take around
- 100 g of urad dal
- 100 g of channa dal
- 5-10 dry red chillies
- 1/2 tsp til (sesame seed)
- a pinch of asafoetida
- salt to your taste
- Mix the dal and the chillies in a wok and dry roast until the white of the dal changes to a golden brown. Remove to a plate and sprinkle the asefotida on the mix while still hot. Dry roast the Sesame seeds till they become dry. Mix with the dal and chilli mix and let cool.
- When cooled completely, add salt to your taste and put it all in a grinder and make a slightly coarse powder of the same.
- Mix with either sesame oil or ghee when using.
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