Coriander seeds |dhaniya 1/2 cup Black urad dal 2 tblsp Cumin seeds 1 tsp Curry leaves 1 fistful (optional) Salt as needed Red chili 10- 12 Garlic 2 pods Oil 1 tsp
In a pan dry roast the dhaniya | coriander seeds. Roast in a medium flame without getting it burnt. roast till it the colour is changed and it emits a nice aroma. Else the podi will be taste raw. Once done keep it aside. Add the urad dal in the pan and roast nicely. You can use whilte urad dal also.
Keep it aside. In the pan add oil and roast the red chilis. Once done keep it aside. Crush the garlic pods using a mortar and pestle and add it to the pan. Roast till it turns brown keep it aside.
Add the cumin seeds to the pan and cook for few seconds. Do not cook for a long time, else it will taste bitter. Keep it aside and add the curry leaves to the pan. If the leaves are wet, pat dry them using a kitchen towel and add it to the pan. Roast it till it becomes crispy. Add salt to this.
Allow all the roasted items to cool completely. In a mixer jar add the coriander seeds,curry leaves and urad dal and grind it into a dry powder. It will be slightly coarse.
Add the red chili and garlic in the last and grind this into a powder.
Allow this to cool a bit. Transfer it into a clean dry bowl . This can be stored for a month in room temperature.
best wishes,Saagarika
Δ
