Mulaga Podi

Heat 1 teaspoon oil in a small skillet or pan over medium-high heat until shimmer appears.

Add 1 cup urad daal to the hot oil and roast, stirring constantly to prevent burning, until the daal turns golden brown and releases a nutty aroma.

Remove the roasted urad daal from the pan and set aside on a clean plate to cool completely.

In the same pan, add the 8 dry red chillies and roast over medium heat, stirring frequently, until fragrant and slightly darkened.

Add 1 curry leaf stalk to the roasting chillies and toast for about 30 seconds until the leaves become crispy.

Transfer the roasted chillies and curry leaves to a plate and allow to cool along with the urad daal.

Once all ingredients are completely cooled, transfer the roasted urad daal, chillies, and curry leaves to a spice grinder or mortar and pestle.

Add 1/4 teaspoon asafoetida and 1 teaspoon salt to the grinder.

Grind the mixture until the texture resembles coarse breadcrumbs or powder, with some small pieces remaining for texture.

Transfer the finished mulaga podi to an airtight container and store in a cool, dry place; use as a condiment with rice, ghee, and other dishes.