About this recipe:This version of molagai podi has the addition of garlic. It's a coarse mixture of ground dried spices, which includes channa daal, chillies, curry leaves, coriander and cumin seeds. You can add more or less chillies, if you wish. It can be used as a condiment on idlis, dosas and other South Indian dishes.
Makes: 125 gram
1 tablespoon cooking oil
50g split Bengal gram (channa daal)
8 dried red chillies or crushed chillies to taste
5 cloves garlic, peeled, chopped
20g fresh curry leaves or dried curry leaves to taste
4 tablespoons coriander seeds
2 tablespoons cumin seeds
salt to taste
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Method Prep:5min › Cook:10min › Ready in:15min
Heat the oil in a shallow frying pan over medium heat; fry the channa daal in the hot oil for about 5 minutes. Stir the chillies, garlic, curry leaves, coriander seeds and cumin seeds into the daal and continue cooking until the spices are roasted and fragrant, about 3 minutes more. Spread the mixture onto some newspaper to cool to room temperature; grind into a find powder. Season with salt. The powder will keep in an airtight container at room temperature for a few months.
Split Bengal gram (channa daal) and fresh curry leaves