Ingredients:
- Toor dal (Kandi pappu) - 250 gms
- Cumin seeds (Jeera, jeelakarra) - 2 tsp
- Red chillies - 10 (or) as per your taste
- Curry leaves - 15-20
- Asafoetida (Hing) - 1/2 tbsp
- Salt - to taste
- Oil - 1 tsp
Method:
- Take a pan and dry roast the toor dal until changes its color into golden brown.
- When color changes and nice aroma appears, remove from heat and let it cool completely.
- In the same pan add 1 tsp of oil, and add asafoetida, cumin seeds, rechillies, curry leaves.
- Fry till they turn dark without getting burnt, remove from heat and keep it aside.
- When all the ingredients cooldown, blend it into a coarse powder.
- Now add salt to taste and mix well.
- Serve with hot steamed rice and dollop of ghee.
- Store in air tight container for 6 months.
Ingredients:
- Moong dal (Pesara pappu) - 250 gms
- Cumin seeds (Jeera, jeelakarra) - 2 tsp
- Red chillies - 10 (or) as per your taste
- Curry leaves - 15-20
- Asafoetida (Hing) - 1/2 tbsp
- Salt - to taste
- Oil - 1 tsp
Method:
- Take a pan and dry roast the Moong dal until changes its color into golden brown.
- When color changes and nice aroma appears, remove from heat and let it cool completely.
- In the same pan add 1 tsp of oil, and add asafoetida, cumin seeds, rechillies, curry leaves.
- Fry till they turn dark without getting burnt, remove from heat and keep it aside.
- When all the ingredients cooldown, blend it into a coarse powder.
- Now add salt to taste and mix well.
- Serve with hot steamed rice by adding little oil/ghee.
- Store it in a dry and air tight container for 6 months.
South indian cuisine has many variety of spice powders (podi) to suit hot steamed rice. When these spice powders (podi) are mixed with hot steamed rice with few drops of ghee or oil it tastes divine. These spice powders (podi) kept for some months. These powders (podi) reduces the working load of women when sudden guest arrives or when time is short to cook.
Todays recipe is one of the interesting simple and easy south indian spice powder. i.e Roasted bengal gram powder (Putnala podi). Roasted bengal gram is also known as dalia/putnala pappu/chutney dal in our region.
Ingredients:
- Roasted bengal gram/Dalia/Putnala pappu - 1 cup
- Cumin seeds (Jeera, Jeela karra) - 2 tsp
- Red chillies - 3-4 (adjust according to taste)
- Garlic pods - 3 (big)
- Salt - to taste
Method:
- Dry roast red chillies in a pan till crisp.
- Add all the ingredients in a blender and blend it into a coarse powder.
- That's it. A very simple and delicious spice powder is ready to serve.
- You can serve this spice powder with hot steamed rice and dollop of ghee, dosa, Idly or Uthappam.
