Type: Masala Powder
Ingredients:
| Red Chili | -2 cups |
| Coriander Seeds | -1 ½ cups |
| Channa Dhal | -1 cup |
| Urad Dhal | -½cup |
| Asafotida | -6 pieces(small size) |
| Dry Grated Coconut | -½ cup |
| Curry Leaves | -1 cup |
| Salt | -2tbsp |
| Tamarind | -1(lemon size) |
Method:
- Take a pan heat with oil and fry red chili without burning, keep it aside.
- Then add some more oil and fry asafetida pieces, coriander seeds and two dhals on lower medium flame for 15 to 20 minutes.
- Now add coconut and salt until all turn become brownish keep it aside.
- Add some more oil, fry tamarind until it looks crisp, keep it aside.
- Again add some more oil on the pan and fry the curry leaves until crispy.
- Finally mix all the fried ingredients together and grind in the blender into a coarse powder.
- Keep it in the air tight container in to the fridge.
- You can use it for podi adaitha currys and sambar.
Notes:
1. You can add 1/2 cup of pottukadalai (fried gram dhal) while fry the ingredients, for extra taste.
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