South indian gunpowder spiced olives
Spanish Green Olives
Whole Urad Dal
Bengal Gram/channa Dal
White Sesame seeds
Extra light olive oil
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.