How to make Molaga Podi - A dry spiced powder made from mixed dals and sesame seeds

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sesame Seeds, Dried Red Chillies (सूखी लाल मिर्च )

Cuisine : Tamil Nadu

Course : Powders

Molaga Podi Recipe Card

Molaga Podi
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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Molaga Podi Recipe

  • Sesame Seeds 1/2 cup

  • Dried Red Chillies 4 tablespoons

  • Split black gram skinless (dhuli urad dal) 1/4 cup

  • Split Bengal gram (chana dal) 1/4 cup

  • Mustard seeds 2 tablespoons

  • Whole dry red chillies 3 cups

  • Roasted chana dal (dalia) 1/4 cup

  • Asafoetida 3/4 teaspoon

  • Jaggery (gur) 1 teaspoon

  • Salt 1/2 cup

Method

Step 1

Clean sesame seeds and broil in a fry pan till they start popping. Remove and cool. Heat two tablespoons of oil and fry urad dal, chana dal and mustard seeds, separately, to a golden brown. Remove and cool.

Step 2

Remove stalks from red chillies and fry them in two tablespoons of oil and cool. Do not allow them to turn black.

Step 3

Once all these ingredients have cooled down, grind them with roasted chana dal asafoetida, jaggery and salt, to a coarse powder.

Step 4

Cool and store in a dry airtight bottle. Mix this powder with liberal quantity of sesame oil or ghee and serve with your favorite snacks.