Mulaga Podi
Ingredients
Directions
Roast the spices
Heat the oil in a pan and roast all the ingredients until golden brown, taking care that it does not burn.
Powder and store
Cool the mixture and powder it in a food processor.
Store the powder in an airtight container for future use.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Asafoetida | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Urad daal
- Forms the bulk of the powder and gives a nutty, toasted flavour when roasted.
- Dry red chilli
- Provides heat and a deeper red colour to the powder.
- Asafoetida
- Adds a pungent, savoury aroma that mellows during roasting.
- Curry leaves
- Contribute a fragrant, aromatic note that roasting brings out.
The step that matters
Roasting until golden brown, not burnt. Roasting browns the daal and chillies through sugar and protein reactions, which builds nutty flavour. Once they pass golden, the same reactions scorch, and the powder turns bitter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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