Channa dal ( kadalai paruppu) -1 cup.
Urad dal- 1 cup.
Hing (asafetida) a small piece.
Dry red chilli -12to 15 nos
Mustard -1tablespoons.
Sesame/Til oil 1 tablespoon.
Salt- ¾ to 1teaspoon.
Method:
On a medium flame Heat oil andput mustars till splutters in oil and fry the dals and hing in the oil stirring continously over a medium flame till light golden.Fry the chillies till it turns dark brown. Put off the flame and keep stirring for one more minute and transfer to a plate and leave to cool.Now add the dals and salt and chilli grind to a powder. It can be slightly coarse. Store in an airtight container. Remains fresh for a month. Can be mixed with ghee or oil while serving.
Thengai Mulagai podi:
Ingrdients:
Dry Grated coconut -1cup
channa dal - 1cup
Urad dal - 1 cup
Imli(tamrind)- lemon size
Red chilli -10 to 15 nos
salt -1 tsp
Method:
On a medium flame, dry roast the coconut till brown. Transfer to a plate and leave to cool. Heat oil and fry the chillies till it turns dark brown. Strain the oil and transfer to a plate and leave to cool. Fry the dals and hing in the same oil stirring continously over a medium flame till light golden. Put off the flame and keep stirring for one more minute and transfer to a plate and leave to cool.
First grind the coconut, dal , Tamrind and add the chillies and salt and grind to a powder. It can be slightly coarse. Store in an airtight container.
