Idly molaga podi(Chutney powder) is very common in tamil household. A spoonful of chutney powder mixed with oil is a perfect combination for dosa and idly.
There are many variations in this chutney powder, below is the most common and simple method.
1 cup channa dhal
1 cup urd dhal
7-8 dry/red chillies
1/2 tsp hing
salt as per taste.
4 tsp oil
1/4 tsp mustard
Heat a tsp oil and add mustard when it splutters keep aside.
In the same pan heat a tsp oil add channa dhal and fry till the colour changes to golden brown and keep aside.
Now add a tsp oil and fry urad dhal till aromatic or colour changes and keep aside.
Finally add a tsp oil and fry dry chillies till the colour of the chillies change to light brown.
Fry the chilli on low flame else the chillies might get burnt and lose its flavour and taste.
Grind the dhals with salt and hing, make sure not to grind it to fine powder, should be coarse.
Now grind the chillies to fine powder.
In a vessel pour the grind dhal powder and chilly powder and fried mustard and mix with a dry spoon.
Store it in an airtight container.
Can be stored for 2-3 months without refrigerating.
Cumin seeds and garlic can also be fried and grinded with the dhals.