Milagai Podi, Malgapodi Powder, South Indian Gun Powder Recipe by Tarla Dalal
215.2 هزار بار بازدید -
8 سال پیش
-
Milagai Podi, a famous South
Milagai Podi, a famous South Indian dry chuntney powder.
Recipe Link : http://www.tarladalal.com/Malgapodi-P...
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Malgai Podi Powder / South Indian Gun Powder Recipe
Malgai Podi is also fondly called ‘gun powder’, which makes it obvious just how fiery it tastes! The spiciness of red chillies combined with the aroma and rich taste of roasted dals and asafoetida makes this South Indian spice powder a really tongue tickling treat. Malgapodi is mixed with til oil or ghee and enjoyed like a chutney with idlis and dosas. It can also be sprinkled on uttapa to give it a special taste and hue. While making Malgapodi Powder, make sure you roast the ingredients separately as mentioned in the recipe, to ensure uniform roasting without charring. You can store this powder in an air-tight jar for a month or even more, and serve it as and when required.
Preparation Time: 2 minutes.
Cooking Time: 6 minutes.
Makes 2 cups.
1 cup urad dal (split black lentils)
2 tbsp chana dal (split Bengal gram)
12 whole dry Kashmiri red chillies, destemmed
10 to 12 curry leaves (kadi patta)
½ tsp asafoetida (hing)
Salt to taste
1. Heat a broad non-stick pan till hot, add the urad dal and dry roast on a medium flame for 2 to 3 minutes or till it turns light brown in colour. Remove on a flat plate, spread it evenly and keep aside to cool.
2. Add the chana dal in the same pan and dry dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly and keep aside to cool.
3. Add the red chillies in the same pan and dry roast it for 30 seconds.
4.Add the curry leaves to it and dry roast on a medium flame for 1 minute.
5. Remove the red chillies and curry leaves in the same flat plate, spread it evenly and keep this mixture aside to cool for 15 to 20 minutes.
6. Add the asafoetida and salt and blend in a mixer to a slightly coarse powder.
7. Store in an air-tight container and use as required.
Recipe Link : http://www.tarladalal.com/Malgapodi-P...
------------------------------------------------------------------------------------------------
Tarla Dalal's Social Media Links
Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com
Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram | Instagram: tarladalal
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest | Pinterest: tarladalal
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter | Twitter: Tarla_Dalal
----------------------------------------------------------------------------------------------------
Malgai Podi Powder / South Indian Gun Powder Recipe
Malgai Podi is also fondly called ‘gun powder’, which makes it obvious just how fiery it tastes! The spiciness of red chillies combined with the aroma and rich taste of roasted dals and asafoetida makes this South Indian spice powder a really tongue tickling treat. Malgapodi is mixed with til oil or ghee and enjoyed like a chutney with idlis and dosas. It can also be sprinkled on uttapa to give it a special taste and hue. While making Malgapodi Powder, make sure you roast the ingredients separately as mentioned in the recipe, to ensure uniform roasting without charring. You can store this powder in an air-tight jar for a month or even more, and serve it as and when required.
Preparation Time: 2 minutes.
Cooking Time: 6 minutes.
Makes 2 cups.
1 cup urad dal (split black lentils)
2 tbsp chana dal (split Bengal gram)
12 whole dry Kashmiri red chillies, destemmed
10 to 12 curry leaves (kadi patta)
½ tsp asafoetida (hing)
Salt to taste
1. Heat a broad non-stick pan till hot, add the urad dal and dry roast on a medium flame for 2 to 3 minutes or till it turns light brown in colour. Remove on a flat plate, spread it evenly and keep aside to cool.
2. Add the chana dal in the same pan and dry dry roast on a medium flame for 2 minutes or till it turns light brown in colour. Remove in the same flat plate, spread it evenly and keep aside to cool.
3. Add the red chillies in the same pan and dry roast it for 30 seconds.
4.Add the curry leaves to it and dry roast on a medium flame for 1 minute.
5. Remove the red chillies and curry leaves in the same flat plate, spread it evenly and keep this mixture aside to cool for 15 to 20 minutes.
6. Add the asafoetida and salt and blend in a mixer to a slightly coarse powder.
7. Store in an air-tight container and use as required.
8 سال پیش
در تاریخ 1395/10/25 منتشر شده
است.
215,271
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