Kitchen-Kollections

Ingredients

2 tsp Oil
1¼ tsp Salt (or to taste)
½ tsp Asafoetida powder
10 nos Curry leaves (fresh)
½ cup Coconut (grated) (dry dessicated preferred)
6 clove Garlic
10 nos Dry red chili
½ cup urad dal
¼ cup chana dal

Method 

• Heat 1 tsp oil in a kadai and roast the dry red chilies, garlic and curry leaves, remove.
• In the same pan add these in the following order and roast Bengal gram, toast until slightly golden and remove.
• Add the second tsp of oil, toast Split black gram until golden and remove,
•  Now turn off the flame and toast the coconut (the heat in the pan should work) till slightly golden.
   Remove and cool all the ingredients
• Grind all the ingredients except garlic (dry red chilies + bengal gram + split black gram + curry leaves + salt + asafoetida) to a fine powder.
• When done add garlic cloves and run on pulse, (2 to 3 times) just to pound and blend.
• Cool again and then store in air-tight jars.

Serve this podi liberally drizzled with gingely oil as a side for steaming hot idlis.
 

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