MOLAGA PODI/SPICY CHUTNEY POWDER

Molaga Podi/Spicy Chutney powder (with Cumin seeds) – a south Indian spicy, dry mixed lentils and chilli powder often enjoyed as a dip for idlis, dosas etc.

WHAT IS MOLAGA PODI OR CHUTNEY POWDER?

Breakfast is always idlis (savory steamed rice-lentil cakes), dosas (savory rice-lentil crepes) or even a simple one-pot Matar Poha (flattened rice with green peas) in our house.

When it is idlis or dosas, any coconut/tomato/peanut chutney is a must on the side maybe along with some sambar (lentil broth like curry) to dip it in. But my favorite is a spicy south Indian chutney powder made with roasted lentils and chilies which we call molagai/molaga/chilli podi/powder! "Molaga" is chilies in Tamil and "Podi" is powder!

ONLY 7 INGREDIENTS IN MOLAGA PODI!

My original recipe passed down from my mother has only urad dal (split black gram dal), chana dal (split Bengal gram dal) and dry red chilies which are roasted and then powdered. You can find it here.

This spicy variation is something I tried, to emulate the taste of a brand called Nayak’s from my hometown Mangalore in southern India which is very popular in every household there. It has a slightly tangy and spicier taste to it.

The basic ingredients I found on their box were the same, but with the addition of cumin seeds and methi seeds (dry fenugreek seeds). So in went some cumin and fenugreek along with fresh curry leaves for a more aromatic hue to the chutney powder.

So all you need is urad dal, chana dal, dry red chilies, cumin, methi or fenugreek seeds and hing/asafoetida powder along with oil, mustard seeds and curry leaves which are basic Indian tempering ingredients!!

HOW TO MAKE SPICY CHUTNEY POWDER WITH CUMIN:

Splutter mustard seeds in some oil and then roast rest of the ingredients (dals, cumin seeds, methi seeds dry red chilies and a handful of curry leaves) until lightly toasted and brown.

If you need the fiery red color, use Kashmiri red chilies or byadgi chilies (found in south India) in place of any other variety or a mix of both.

Once roasted, add a dash of hing/asafetida powder (optional but whenever we use lentils or potatoes, hing is a must!) and blitz to a fine or slightly coarse powder (depending upon how you like it!) along with salt to taste.

SERVING SUGGESTONS:

This lip smacking south Indian style chutney powder, which is sometimes called “gun powder” for its fiery taste is always served mixed with some coconut oil (the best for this) or any other cooking oil if you prefer. Some use melted ghee too, but I find it too heavy.

Just mix the required amount of chutney powder with some oil and use it as a dip for idlis and dosas!

This amazing, spicy and aromatic south Indian style chutney powder or molaga podi can be stored at room temperature in airtight bottles and lasts for at least 6 months to a year! I always make an extra large batch to share with my family and friends; makes for a great edible gift!

No more store bought chutney powders!

If you try this recipe, do let me know….leave a comment below, rate it and share on Instagram with the tag #curryandvanilla16 or on my Facebook page.

Enjoy and Happy Cooking!

MORE CHUTNEY VARIETIES YOU CAN ENJOY:

Lets check out the recipe shall we?

Yum

MOLAGA PODI/SPICY CHUTNEY POWDER

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 3 1/2 cups

Spicy Chutney powder/Molaga Podi (with Cumin seeds) – a south Indian spicy, dry mixed lentils and chilli powder often enjoyed as a dip for idlis, dosas etc.

Ingredients

1 cup urad dal (skinless split/whole black gram dal)
1 cup chana dal (split Bengal gram dal)
1 cup dry red chillies (spicy ones or half Kashmiri for the red color and half spicy)
¼ cup jeera/cumin seeds
1 ½ tsp methi/dry fenugreek seeds
1/2 tsp turmeric powder
½ tsp hing/asafetida powder
2 tsp mustard seeds
Few curry leaves (as much as you like)
3 tablespoons odorless cooking oil
2 ½ to 3 teaspoons salt or to taste

Instructions

Heat a large kadai or deep, heavy saucepan on high heat. Add oil.
Once the oil heats up, stir in mustard seeds and when it starts to splutter and crackle, add curry leaves; saute few seconds.
Immediately add the 2 dals and keep sauteing on medium heat for about 5 minutes stirring often; do not let it burn at any point.
Once the dals have fried and become light brown in color, stir in dry red chilies, jeera, turmeric and methi and roast again for another 4 to 5 minutes until the whole mixture is well roasted to a mild brown color.
Sprinkle hing powder over the whole mixture and stir to combine; remove from heat. Make sure to keep stirring even after removing from stove as the pan is still hot; the bottom could burn.
Transfer to another bowl to cool completely.
Once totally cool, blend in a spice grinder or mixie/blender to a fine powder; if you want, you can keep it slightly coarse if you enjoy the texture!
Add salt to taste, mix well and store in airtight glass bottles to enjoy with dosas, idlis etc.

Notes

Adjust the amount of red chilies according to your spice level. These measurements make for a slightly spicy chutney powder. You can increase or decrease the amount.

For more color, use Kashmiri red chilies or half and half of Kashmiri and regular hot red chilies.

Adding curry leaves is optional, but if you have some fresh leaves, do add. This not only adds more flavor but you get the added nutritional benefit of these wonder leaves!

For a more nutritious chutney powder, stir in ¼ cup of flax seeds along with the dals.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://curryandvanilla.com/molaga-podi-spicy-chutney-powder/

STEP-WISE INSTRUCTIONS TO MAKE SPICY MOLAGAI PODI/CHUTNEY POWDER:

Heat a large kadai or deep, heavy saucepan on high heat. Add oil.

Once the oil heats up, stir in mustard seeds and when it starts to splutter and crackle, add curry leaves; saute few seconds.

Immediately add the 2 dals and keep sauteing on medium heat for about 5 minutes stirring often; do not let it burn at any point.

Once the dals have fried and become light brown in color, stir in dry red chilies, jeera and methi and roast again for another 4 to 5 minutes until the whole mixture is well roasted to a mild brown color.

Sprinkle hing powder over the whole mixture and stir to combine; remove from heat.

Make sure to keep stirring even after removing from stove as the pan is still hot; the bottom could burn.

Transfer to another bowl to cool completely.

Once totally cool, blend in a spice grinder or mixie/blender to a fine powder; if you want, you can keep it slightly coarse if you enjoy the texture!