Difference between revisions of "Mulaga Podi"
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| − | + | [[Category:Asafetida Recipes]] | |
| − | [[Category:South Indian Recipes]] | + | [[Category:Curry Recipes]] |
| − | + | [[Category:Curry leaf Recipes]] | |
| − | + | [[Category:Coconut oil Recipes]] | |
| − | [[Category:Asafetida Recipes]] | + | [[Category:Sesame oil Recipes]] |
| − | + | [[Category:Chile leaf Recipes]] | |
| − | + | [[Category:Clarified butter Recipes]] | |
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| − | [[Category:Coconut oil Recipes]] | ||
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| − | [[Category:Sesame oil Recipes]] | ||
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| − | [[Category:Chile leaf Recipes]] | ||
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[[Category:Dal Recipes]] | [[Category:Dal Recipes]] | ||
Revision as of 15:07, 18 April 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
Directions
- 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.
