MULAGAPODI OLIVES

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MULAGAPODI OLIVES
Level of difficulty: medium Servings: 3-4 people Preparation time: 30 m

South indian gunpowder spiced olives

Ingredients

Green Olives from Spain

Whole Urad Dal

Bengal Gram/channa Dal

Asafoetida

White Sesame seeds

Salt

Dried Curry

Extra light olive oil

Ghee

Instructions

  • Heat 1/2 tsp of oil and roast urad dal and channa dal together until they turn golden brown.
  • Heat another 1/2 tsp of oil and roast red chillies. Then add hing in the end and roast for a few more seconds and switch off the flame. Leave it to cool.
  • Dry roast sesame seeds and curry leaves.
  • Then grind the dal coarsely and keep it aside.
  • Grind red chillies with salt, sesame seeds and curry leaves to a fine powder. Gunpowder or mulagapodi is ready.
  • Heat ghee in a pan, toss olives in it. Now add the gunpowder , toss well for 2 mins. Serve on room temperature.
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MULAGAPODI OLIVES
South indian gunpowder spiced olives
MULAGAPODI OLIVES
Servings
3-4 people
Ingredients
  • 30 pcs Spanish Green Olives
  • 25 g Red chillies
  • 50 g Whole Urad Dal
  • 50 g Bengal Gram/channa Dal
  • 1/4 tsp Asafoetida
  • 50 g White Sesame seeds
  • 1 tbspn Salt
  • few leaves Dried Curry
  • 1 tsp Extra light olive oil
  • 2 tbsp Ghee
Servings
3-4 people
Ingredients
  • 30 pcs Spanish Green Olives
  • 25 g Red chillies
  • 50 g Whole Urad Dal
  • 50 g Bengal Gram/channa Dal
  • 1/4 tsp Asafoetida
  • 50 g White Sesame seeds
  • 1 tbspn Salt
  • few leaves Dried Curry
  • 1 tsp Extra light olive oil
  • 2 tbsp Ghee
MULAGAPODI OLIVES
Instructions
  1. Heat 1/2 tsp of oil and roast urad dal and channa dal together until they turn golden brown.
  2. Heat another 1/2 tsp of oil and roast red chillies. Then add hing in the end and roast for a few more seconds and switch off the flame. Leave it to cool.
  3. Dry roast sesame seeds and curry leaves.
  4. Then grind the dal coarsely and keep it aside.
  5. Grind red chillies with salt, sesame seeds and curry leaves to a fine powder. Gunpowder or mulagapodi is ready.
  6. Heat ghee in a pan, toss olives in it. Now add the gunpowder , toss well for 2 mins. Serve on room temperature.
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