Recipe : Mulgapodi



Ingredients :

  • Dry Red Chili – 200 gms

  • Split Chick Peas – 200 gms

  • Split Black Beans – 200 gms

  • Split Pigeon Peas – 150 gms

  • Whole Turmeric Roots – 50 gms

  • Fenugreek Seeds – 30 gms

  • Sea Salt – 30 gms

  • Asafoetida Chunk – 25 gms

  • Sesame Oil – 2 tbsp

Method :

  • Pick, clean and wash the pulses. Dry separately on any dry cotton cloth for 7-8 days till totally dry.

  • Break the turmeric roots and the asafoetida chunk into smaller pieces.

  • Heat a little oil and sauté the asafoetida pieces in it. Remove and keep aside.

  • Roast the dry red chilies, fenugreek seeds, turmeric roots and the pulses individually in the same way - one ingredient at a time in a little oil.

  • Cool all ingredients to room temperature.

  • First, grind the dry red chili in a mixer. Add the roasted pulses, fenugreek seeds, asafoetida and turmeric roots and powder as finely as possible.

  • Lastly add the sea salt and grind as fine as possible.

  • Bottle in a dry airtight Jar and keep on the shelf. Shelf life is for about 5-6 months without refrigeration.

 

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