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This is something South Indians do not get bored of even if they have it every day!
A quick-fix accompaniment for idlis and dosas, Malgapodi is a lip-smacking chutney powder made of roasted urad and red chillies combined with a little sesame for aroma and jaggery to highlight the flavours.
It is served mixed with til oil or ghee. In South Indian homes and restaurants, Malgapodi is served irrespective of whether or not there are other accompaniments. Most people like to have at least one idli or dosa with this all-time favourite!
Idlis and dosas are also smeared with Malagapodi mixture when they are packed for travel. This rules out the need for other accompaniments and also keeps the food moist for a long time. You can vary the amount of red chillies depending on how spicy you like it.
- Heat a broad non-stick pan, add the red chilies and dry roast on a medium flame for 4 to 5 minutes. Keep aside to cool slightly.
- Once cooled, blend in a mixer to a coarse powder and keep aside.
- Heat the same non-stick pan, add the urad dal, sesame seeds and asafoetida and dry roast on a slow flame for 2 minutes. Keep aside to cool slightly.
- Combine the coarsely powdered chillies, salt and the urad dal-sesame seeds mixture and salt in a mixer and blend to a smooth powder.
- Add the jaggery and blend again till smooth.
- Serve immediately or store in an air-tight container at room temperature and use within 15 days.
Nutrient values (Abbrv) per tbsp
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