Molaga Podi

Every south Indian home in very familiar with the different types of podi', my memories of podi is train journey' from Mumbai to Chennai and then another train to Thirunelveli (phew writing it makes me wonder how did we ever manage the journey) where my mum would pack hot steaming idlis in banana leaves and add a dollop of white butter in the centre. This would be accompanied with podi and ghee. This would serve as breakfast, lunch and supper and o fcourse in between meal time snack too :) Eating it in train had its own pleasure as kids, now as adults Anand and me both enjoy to dunk our crispy dosa' laden with white butter into the podi mixture made with hot hot ghee or soft white Idli' smeared with the glorified mixture.

I made this sometime in Feb and was absolutely happy with the results.

Dry roast channa dal, urad dal, garlic pods, curry leaves, jeera, dry red chillies in a wok, preferably an iron wok (for more health benefits)
Let it cool. Season with salt and grind coarsely (I prefer it coarse it is more appealing both in terms of texture and flavour)