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.