Mulaghai Podi / Spicy Gun Powder

Most of the Tamil homes prepare this powder and preserve it in airtight container. This powder is served usually with any tiffin items like idli, dosa, or adai. You can make this powder less or more spicy When I was in Cochin my neighbor Iyengar Mami, gave me this measurement.

Ingredients:

Urdh dhal                             - 1 cup

Chenna dhal / Bengal gram       1 cup

Dry Red chillies                    - 2 cups

Asafoetida                           - 1 tsp

White Ellu                              - ¼ cup

Oil                                      – 1 tbsp

Salt ( rock salt)                      as you need

Method:

• Heat the wok and dry fry the white Ellu . Keep aside.
• Heat the oil in wok and fry dhals separately, till golden brown color.
• Add Asafetida fry for few minutes. Keep aside.
• Add red chillies in the wok and fry the chillies till that color changes and aroma comes out. ( Flame should be in low).
• Cool the roasted ingredients and grind coarsely in a mixer.