Malaga Podi

For this special week (Mother's day, duh!!) I wanted to blog two of my favorite recipes that have been passed on to me by my MIL (mother-in-law) and the other by my mother.

I have learned a lot of traditional recipes from my MIL, from small tips that save a meal, to expert advice on how to tackle challenging recipes in the kitchen. I was going through my recipe book to find the perfect recipe to blog about. I glanced over at the plate which, only moments ago, had housed hot rava idlis and malaga podi (MP) that I had lapped up in no time. I have lost count of the number of times I have made MP. It is as essential as salt in my kitchen. OK, not as essential as salt, but you get the picture. It is simple and a great accompaniment with a traditional south Indian meal. Some peanut oil mixed in with MP and hot fluffy Idlis...mmm. This is one of the first recipes that my MIL taught me. It was something that was totally new to me, but soon enough, I learned that I cannot go without it.

This one is for my MIL. Strong, determined and a true proponent of harmony either in the kitchen or outside. Happy Mother's Day!!

1 cup - urad daal
1 cup - chana daal
sesame - 2 cups
1 and 1/2 cups or to taste- dried red chilies
1 tsp- asafetida
salt - to taste

Dry roast the daals and sesame separately and keep aside to cool. Dry roast the red chilies on very low flame and remove immediately .

Grind separately to a fine consistency,  (after they have cooled). Mix, add salt and asafetida. Store in an airtight container. Good for three months.

A peek into my yard...........