Molagai podi with garlic

    15 min

    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.

    1 person made this

    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

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. 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

    Found in Indian/South Asian supermarkets.

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    Reviews in English (1)


    I dry roast my version, then grind the spices. When serving, I add oil to the podi to make a spread for idly or dosa. Try sprinkling this podi onto roasted potatoes - very tasty!  -  25 May 2010  (Review from Allrecipes US | Canada)