South Indian Milagaipodi हरी मिर्च और लाल मिर्च की चटनी इडली/डोसा पाउडर

• In a pan heat peanut oil and add green chillies, garlic, saute them for a minute on high flames.
• Now add peanuts, coriander seeds, cumin seeds and saute this until nicely toasted and fragrant.
• Then add coriander leaves, salt, mix it properly and switch off the flames.
• Crush them coarsely in a mortal pastel or a food or.
• Serve with warm bhakri.

Mulagapudi

• In a pan dry roast the sesame seeds until they start crackling, remove and keep aside.
• In the same pan heat oil and roast urad dal on medium heat until golden brown and nutty. Remove and keep aside.
• In that same pan heat oil again and roast the chana dal on medium heat until golden brown.
• Then add dry red chillies, asafoetida and continue roasting for a minute. Remove and keep aside.
• Now again in the same pan add coconut and dry roast it on medium heat until golden brown. Remove and keep aside.
• Now once everything is cool properly add it in a grinder jar with some salt and grind it into a fine or little coarse powder to your liking.
• Serve with hot rice and ghee.