Spicy Molaga Podi / Gun Powder.

“Spicy Molaga Podi” …Also known as Molagai Podi / Milagai Podi / Idly Podi / Gun Powder / Lentil Chutney Powder … Is a spicy powder served with the addition of coconut oil for Idly / Dosa / Curd Rice or relished just mixed with plain rice and topped with hot homemade ghee … A hugely popular dry chutney powder in South Indian states … And yes I love to have this powder mixed with oil and applied on toasted bread slices too … Yummy Yumz …. 

Molaga Podi as popular in Karnataka is also known as Molagai Podi / Milagai Podi / Idly Podi / Gun Powder / Lentil Chutney Powder in other Southern Parts of India. This powder is mixed with coconut oil and relished with Idly / Dosa. It can also be served with plain rice topped with hot melted ghee or with curd rice too. I simply sometimes apply it to toasted bread slices and eat the same. A must in most in most homes in southern parts of India. Some people love to have at least one idly with this powder even if there is Sambar and Chutney served with Idly. You can apply the same on Idly and mix well and take them in lunch boxes or pack it in children's tiffin boxes too. This powder if prepared under proper hygiene and roasted well remains good for many months. An very easy powder to be prepared.

There are many methods and variations in preparing this powder. I collected so many recipes but somehow was not convinced on the flavour. So went ahead and twisted a little bit and made my own version and I must say its simply delicious with the lovely aroma of hing and curry leaves. Well, though I was not much into preparing dry chutney powders, I prepared only garlic / losun chutney powder and curry leaves chutney by and large. But the constant requests for the same made me venture into preparing of chutney powders and I must say I have really fallen in love with these yummy powders. Many more to follow for sure. So do not prepare the powders in bulk as you can then prepare different varieties and enjoy them with your family and friends. Recipe is simple, nothing elaborate … So go ahead, prepare and enjoy them with Idly / Dosa … Trust me … They fall in handy when you do not want to prepare the regular chutney or sambar at times when in hurry.

Ingredients :

Urad Dal / Black Gram Dal : 1.5 Cups.

Chana Dal : ½ Cup

White Til / Sesame : ½ Cup

Red Kashmiri Chilly Powder : 2-3 tblsp.

Hing / Asafoetida Powder : 1 tblsp Heaped.

Tamarind : One small marble sized ball.

Curry Leaves : 12-15 Fresh one’s

Salt to taste

** In a thick bottomed kadai dry roast the urad dal, chana dal, til separately. Keep them aside.

** In the same kadai add in the curry leaves and fry for a few minutes till they turn crisp, now add in the hing powder and fry for few seconds, followed by red chilly powder, salt to taste and tamarind. Fry all together for a few minutes.

** Now add in the roasted urad dal, chana dal and til to the above mixture and mix well and continue frying for 2-3 minutes.

** Remove from fire and allow to cool for 15-20 mins or they are just warm and not hot. Put them all in mixer grinder and grind to a semi coarse powder. You can grind to a fine powder too. But I like it a little bit rava textured. It is tastier a little bit crunchier.

** Note : Do not grind in the mixer at top speed continuously. Grind on low power, mix and continue till you get the right consistency. Continuous grinding makes the powder turn sticky and not tasty. So be careful and keep the switch control on minimum. 

** Note : The spice level of the Chutney powder can be increased or decreased as per individual liking. Just add how much you desire. If you need it to be more spicier, you can always add extra chilly powder later on and mix well.

** Note : Just like the spice level take care while you add in salt. If you add more, the chutney looses its tempting taste and is not to many people’s liking. So be careful. Also you can always add salt later on too if you find that the chutney requires more. 

** Note : You can leave out the curry leaves if not desired or not available to you. It is not there in the original recipe and I just added it for flavor. But some recipes have added them too. So rest assured both versions taste good. 

** Put the ground powder in an airtight box and store in a cool, dry place. Remains good for months together. Just be careful and use clean dry spoon whenever you remove the powder from the box. No need of storing the powder in fridge, it remains good at room temperature.

** “Spicy Molaga Podi” is done and ready to be served with dosa or chutney. Serve it besides the dosa / idly, make a dent in the center and pour in a tablespoon of oil before serving to guests. Do not mix it. It is served this way at the side of each individual’s plate and left to the person for mixing. Enjoy this Chutney powder that is famous by the name of Gun Powder in Andhra State and do leave in a feed back in comments section. 

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