Ingredients
1 medium coconut grated
30-35 red chilies
1 1/2 tablespoons urad dal
1/2 tsp L.G hing powder
1/2 tsp mustard
A small piece of tamarind
2 tsp oil
Salt to taste
Method
1. Dry roast the coconut lightly. It still has to be moist. If it starts turning golden, you’ve overdone it. Keep aside.
2. Heat the oil. Add the mustard and allow to sputter. Add chillies, mustard, tamarind and hing. Fry for a minute. And remove from heat.
3. In the mixer jar, add the chillies, grind until nearly done.
4. Add the tamarind and 2-3 tbsp of roasted coconut and grind well. Until the puli is well dispersed.
4. Add the rest of the coconut and salt and pulse the mixer a few times(5-6 times)
5. Add the tadka oil with hind and urad dal, mix and pulse a few more times.
6. Molagapodi is now ready for your hot buttered toast!
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