Recipe : Mulgapodi
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
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.