Difference between revisions of "Mulaga Podi"
RealRecipes (talk | contribs) m (Text replace - "]] ==References== <references/>" to "]]") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 12: | Line 12: | ||
| − | == | + | == Procedures == |
# Heat the [[oil]] in a pan and roast all the ingredients until golden brown. Take care that it doesn't get burnt. Cool it and powder it in a food processor. | # Heat the [[oil]] in a pan and roast all the ingredients until golden brown. Take care that it doesn't get burnt. Cool it and powder it in a food processor. | ||
# Store in air tight container for future use. | # Store in air tight container for future use. | ||
| Line 20: | Line 20: | ||
<references/> | <references/> | ||
[[Category:Indian cuisine]] | [[Category:Indian cuisine]] | ||
| − | [[Category:South Indian | + | [[Category:South Indian cuisine]] |
[[Category:Asafetida Recipes]] | [[Category:Asafetida Recipes]] | ||
[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
Latest revision as of 14:32, 15 July 2012
Description
- Ethnicity - South Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 1 cup: Urad daal
- 8 no: Dry red chilli
- 1/4 tsp: asafoetida
- 1 stalk: curry leaves
- 1 tsp: oil
- 1 tsp: salt
Procedures
- Heat the oil in a pan and roast all the ingredients until golden brown. Take care that it doesn't get burnt. Cool it and powder it in a food processor.
- Store in air tight container for future use.
- It is an excellent side dish for dosa and idli when taken with ghee, coconut oil or sesame oil.
