MALAGA PODI MASALA

Malaga podi masala is one of those recipes that can be found in every South Indian household. This masala is quite simple to make, and is so flavourful that you can add it in anything! I have #gourmetised it up by adding some immunity-rich ingredients as well. Its an easy way to include moringa and flax in your diet.

There are so many ways you can use this podi. The most common is the one in the image below - tossing it in a basic baghaar of oil, curry leaves, mustard seeds along with idlis. The other ways you can use this podi are on dosas, uttapams, tossed with boiled baby potatoes and also as a quick masala in your rice pulao to give it a unique flavour!

Do comment below if you would like me to give you a recipe for the rice dish I make with this masala.

SERVES 350 gm

INGREDIENTS

100 g peanuts

½ cup Channa dal

½ cup urad dal

1 tbsp sesame seeds

½ tbsp coriander seeds

1 tbsp flax seeds

1 tbsp moringa powder

5 g curry leaves

50 g dry red chilli

½ tsp asafoetida

25 g tamarind

salt to taste

1 tbsp groundnut oil

METHOD

In a pan, dry roast all ingredients from peanuts to the chillis.
Once it turns fragrant, take off from flame and cool completely.
In a grinder, add this mixture along with asafoetida, tamarind cut into pieces and salt.
Grind till you get a coarse texture.
Take it out in a plate and add the oil and mix with your fingers so that everything gets incorporated well.
Store in an airtight container in a cool, dry place.
You can store this for 2-3 months.