Go Back

Kollu Podi

horse gram chutney powder
No ratings yet
Print Pin

Ingredients

  • 1/8 teaspoon oil
  • 1/2 cup horse gram
  • 2 tablespoon chana dal
  • 3 Andhra red chilli
  • 2 tablespoon urad dal
  • 1 Karnataka red chilli
  • 2 tablespoon sesame seeds
  • 1/2 tablespoon cumin seeds
  • Curry leaves few
  • 1/2 teaspoon pepper
  • 5 garlic
  • small piece of tamarind
  • 1 teaspoon asafoetida
  • required salt

Instructions

  • first, add oil to a wide heavy bottomed pan and heat on medium flame
  • turn down to low flame
  • Furthermore add kollu; mix well and roast for 1 + 1/2 minute
  • Add chana dal and urad dal; mix well and roast for 1 minute
  • furthermore add red chilli and sesame seeds; mix well and roast for 1 + 1/2 minute
  • add pepper, and cumin seeds; mix well and roast for 1 minute
  • furthermore, add garlic and curry leaves; mix well and roast until kollu splutter and the dal turns golden brown
  • Add tamarind and asafoetida; mix well and turn off the stove
  • let it cool in the same pan. Pan heat is enough to roast other ingredients
  • Separate the garlic and transfer the rest to a mixie jar
  • Furthermore, add the required salt; pulse 5-6 times.mix well in between pulsing. Avoid grinding
  • Finally, add garlic grind  2-3 times or to your desired texture; mix well in between
  • cool completely then store in an airtight container

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. 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
  2. always deseed and remove the fiber. Make sure the tamarind pieces are in smaller sizes. A big piece won't cook through
  3. Cool the podi completely then store it in an airtight container.  You can store the premix at room temperature or in the fridge. Podi stays good for months. Always use a dry and clean spoon for longer shelf life
  4. I used Andhra and Karnataka red chilli. it gives perfect spice and color to the Andhra -style horse gram powder. Adjust the red chillies according to your spice. My version of kollu podi is not spicy. It is a kids-friendly spice
  5. Initially heat the oil on medium flame. Always roast on low flame and avoid medium or high flame. Since we roast all the ingredients together it is important to spread well and roast on low flame
  6. roast ingredients separately, if you are not comfortable roasting all ingredients together. Roast them separately
  7. I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture adds garlic; grind it to your desired texture.

VARIATION FOR GARLIC horse gram CHUTNEY POWDER

  1. You can increase Pepper and reduce chilli spice
  2. Add curry leaves while roasting other ingredients
    coriander seeds can be roasted along with cumin and sesame seeds
  3. Skip garlic for no garlic  podi
  4. I used a pre-seasoned cast iron pan. If you are using a regular pan increase the oil
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!