Ingredients
- 1/2 cup urad dal
- 2 tbsp sesame seeds
- 1/2 cup chana dal
- Curry leaves
- Red chillies
- Asafoetida
- 1/2 tsp salt
Instructions
- ⭐️ Heat a pan on medium flame.
- ⭐️ Reduce to low–medium flame.
- ⭐️ Add urad dal, chana dal, and red chillies; sauté until the color starts to change.
- ⭐️ Add sesame seeds and curry leaves; roast until aromatic and golden brown.
- ⭐️ Turn off the stove.
- ⭐️ Add salt and asafoetida; mix well.
- ⭐️ Let it cool in the same pan.
- ⭐️ Pulse to a coarse powder.
- ⭐️ Transfer to a plate and spread.
- ⭐️ Cool completely, then store in an airtight container.
Video
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Notes
- If your doubtful about burning the dal sauté both dals separately
- Keep sauting to avoid few dal getting burnt
- Cool the dal and red Chilli well before grinding
- I have used two jar so that red Chilli is finely powdered and podi I not coarse
- Grind the podi in your preferred texture. In our home we like the podi fine
- Adjust red Chilli according to your spice level
- Adjust jaggery according to the sweetness you prefer
- Curry leaves can also be sautéd and added for extra flavour
- Store the podi in a dry clean dhabba for longer shelf life and use dry spoon
- I added a drop of oil while dusting red Chilli so that red Chilli flavour won’t get into nose. Avoid using much oil for longer shelf life
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