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Puliyodharai podi

MTR style puliyogare mix
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Ingredients

  • 1 tablespoon urad dal
  • 2 tablespoon chana dal
  • 1/4 teaspoon fenugreek seeds
  • 1 tablespoon coriander seeds
  • pinch of turmeric powder
  • 1 teaspoon pepper
  • 1 tablespoon black sesame seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon coconut
  • 100 grams tamarind
  • 1 tablespoon roasted peanuts
  • 1/2 tablespoon required salt
  • 1 teaspoon asafoetida
  • 1 teaspoon jaggery

Instructions

  • Turn on a wide heavy bottomed pan on low heat
  • When pan turns hot add urad dal, chan dal, coriander seeds, black sesame seeds, fenugreek seeds, red chilli; mix well and roast for 1 minute
  • Furthermore add peanuts, pepper, and cumin seeds; mix well and roast till sesame seeds start to crackle
  • Add coconut; mix well and cook till dal starts to change color
  • Gather the dal mixture on one side
  • Add tamarind and saute both partitions separately
  • Roast till tamarind turns dry and moisture evaporates. Also, dal turns golden brown
  • Combine everything and roast for 30 seconds
  • Turn off the stove
  • Furthermore, add asafoetida, salt, and a pinch of turmeric powder
  • Mix well and cool for at least 25 minutes
  • Transfer to a mixie jar
  • Furthermore, add jaggery and pulse. Mix well then repeat pulsing till it turns into a coarse mixture
  • Finally, grind till you get to your desired texture
  • Transfer to a wide plate and cool completely
  • Store in an airtight container

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Notes

  1. You can use fresh or dry coconut. If you are using frozen coconut, thaw at room temperature then use. avoid adding the frozen coconut directly
  2. I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding
  3. Instead of roasting all the ingredients in one pan, you can roast tamarind separately
  4. Karnataka chilli gives  MTR flavor and color. If you are using other variety chilli adjust accordingly

Tamarind - tips to note

  1. always deseed and remove the fiber
  2. Make sure the tamarind pieces are in smaller sizes. A big piece won't cook through
  3. Tamarind takes a longer time to cool so grind the podi atleast after 25 minutes

SHELF LIFE OF puliyodarai podi

  1. While grinding the podi mix well in between
  2. Cool the podi completely then store it in an airtight container
  3.  You can store the premix at room temperature or in the fridge. Podi stays good for 1 month
  4. Roast the coconut golden brown for longer shelf life
  5. Always use a dry and clean spoon for longer shelf life
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