Dosa Molaghai Podi.

Some people know it as 'Dynamite', others call it 'Gunpowder' and many call it 'chutney powder' BUT whatever you call it, it is the same good old 'dosa molaghai podi.',the only thing that makes your idli or dosa come alive in taste.

You will find it in any South Indian house, sometimes a little more spicy, sometimes milder, or at other times almost bland. Wherever idli or dosa is made, you will find some molaghai podi., served along with the coconut chutney, and onion sambhar. Mouth watering combination!..!..!......

I had got this recipe from my mother in law. And it has never yet failed me even once. So... here we go....

Take a biggish cutori of Urad Dal and half the cutori of Chana Dal.
In four teaspoons til (sesame) oil, p;ut in half a teaspoon of hing, and one teaspoon mustard seeds, add the urad dal and roast till reddish, take the dal into a plate and keep for cooling. In the same kadai, add the chana dal, and fry till reddish in colour.keep aside for cooling.
Now take about 15 red chillies and fry till crisp. this makes the grinding easier.
Take half the cutori of white til and roast dry. and keep for cooling. Now take 4-5 pieces of imli (tamarind) and a lump of gur that is jaggery .keep the tamarind pieces spread out on the hot kadai .

Now
grind the red chillies first,fine, then add the dals and til and salt and grind rough like rava.Now lastly add the imli pieces and jaggery.

Your molaghai podi is ready.

Serve it with Ghee or til oil along with sambhar and coconut chutney.
This calls for winding up with a hot strong cup of coffee.!...!....


Do let me know how the family reacted when served .!..!......

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Moyuki Varati ( Roasted in Oil )

I put on my thinking cap and sat quietly for 10 minutes. I needed a vegetable dish to go with the mori koyambi. and it worked, Inspiration leapt at me, The all time favourite.. potatoes !....and potatoes it was. And good old Manni was there to dip into for details...... Take six or eight medium size potatoes, peel them and cube them - one inch cubes. Now cut each cube into half..... this helps to cook the potatoes evenly on all sides.
Now take a thick bottomed Kadai, put in about six tablespoons of til - sesame- oil, add half a teaspoon of mustard, half a tsp of hing - asafoetida - about 8 leaves of kadi patha, one teaspoon of red chilli powder, half a tsp of haldi, and required salt .
When the mustard starts spluttering add the cut potato pieces, and stir well, now you need to develop a lot of patience, to crisp the potatoes slowly, gently and patiently. Every five minutes stir gently and see that every piece is covered by the spices.
next five minutes come on get ready again, gently, slowly stir the potato pieces..
They will start crisping , and dont get fooled by potato bits, they will suddenly crisp well, when you are not looking. so be alert now they crisp faster.
Remember, no water, and no covering while cooking.
If at any time you feel the oil is not enough, please add one or two tablespoons til oil. All the pieces must be covered with oil and spices.

Of course you will have to make the Mori koyambi in advance.

for lunch you will have rice, mori koyambi and Potato Moyuki Varati and Urad dal Appalams, In case you dont get appalams, you can use urd dal papads.

My mouth is watering imagining the yummy taste.

This potato vegetable can be used in sandwiches, in parathas as filling, and let your imagination go wild.!.!.!. what you cannot achieve....

The inevitable glass of buttermilk should be served.

Ah! !! such satisfaction. and all at home - thats a bonus.

Those of you who like a variety in spices, can occassionally us Bedekar's Pickle Masala, instead of plain red chili powder. This gives an absolutely different range to fragrance and taste,

Another variation is using Dosa Molagapodi instead of plain red chilli powder.

My next blog will show you how to make the Dosa Molagapodi .

Wait patiently till then.

Do let me have your comments, it makes life glow better. Thanks

Moyuki Varati ( Roasted in Oil )