MULAGAPODI OLIVES FROM SPAIN

INGREDIENTS

  • 30 pcs (120 g) Green OLIVES FROM SPAIN
  • 50 g Whole Urad Dal
  • 50 g Bengal Gram/channa Dal
  • ΒΌ tsp Asafoetida
  • 50 g White Sesame seeds
  • 1 tbsp Salt
  • 1 tsp Olive oil
  • 1 tbsp Ghee

Preparation time:

25 minutes

Level of difficulty:

Medium

Serves:

3-4 portions

PREPARATION

  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, stir well for 2 mins. Transfer to a bowl.
  7. Serve on room temperature.