Sunday, 11 September 2011




     1)    Shelled black gram lentils (urud dal) – 500 gm.
     2)    Dry red chilies – 15 Nos.
     3)    Green chilies – 5 Nos.
     4)    Citrus leaves – 4 Nos.
     5)    Curry leaves – 2 sprigs
     6)    Asafoetida powder – ½ tea spoon
     7)    Salt – 3 ½ tea spoons

To Make:

          Chop the green chilies, citrus leaves and curry leaves to super fine pieces and set aside. In a thick pan, on low heat, roast the lentils, dry red chilies, asafoetida powder and salt. Stir occasionally until the lentils turn light brown (roasted half way). Tip in the chopped chilies and leaves and stir continuously until the chilies and leaves are crisp and the lentils golden brown. Turn off the heat and leave open till it cools down naturally.

          When cool, put the roast into a dry mixer and grind to fine powder. Your mulakapodi is now ready. Enjoy with idlis, uthappams and dosas (recipes given separately).

          South Indians prefer to pour a little coconut oil while plating up, which is combined and used as a spicy dipping sauce.


     1)    Select your chilies (low heat, medium hot or hot) to suit your taste.

     2)    When stored in dry glass jars and only dry spoons are used, your mulakapodi has a shelf life of over 1 year at room temperature.

     3)    You can use leaves of almost any citrus plant such as lemon, pomello, kaffir lime or market lime. If the leaves are small, take 8 to 10 numbers.

No comments:

Leave a Comment

Related Posts Plugin for WordPress, Blogger...

Follow us by Email and never miss a new recipe!