This Podi (powder) can be used in Sundal. When you make sundal, at the end add one or two teaspoons of this powder and mix it well and add fresh coconut gratings.
Or you can add coconut gratings (dry fry or use copra) and grind along with other ingredients. If coconut is not added, this powder can be stored for long period. Also try this kootu podi.
Kootu Podi
Difficulty: EasyThis podi (powder) gives a nice flavour and texture to Kootu. You can sprinkle little podi to your regular kootu before removing from stove.
Sundal Podi
Course: Masala PowdersCuisine: Indian, TamilDifficulty: EasyServings
20
servingsPrep time
5
minutesCooking time
10
minutesThis mix is made with red chilies, coriander seeds, bengal gram dhal and urad dhal.
Ingredients
Red Chilies – 5 to 6
Coriander Seeds – 2 teaspoons
Bengal Gram Dhal – 1 tablespoon
Urad Dhal – 1 tablespoon
Salt – 1/2 teaspoon or as per taste
Directions
- In a kadai put the bengal gram dhal and urad dhal and dry fry till it become light brown.
- Remove and then add coriander seeds and dry fry till it starts crackling.
- Remove it from the kadai.
- Finally add the red chillies and salt and again dry fry for few seconds and remove from kadai.
- Cool it and grind all the fried ingredients to a powder.
Smells good!!!
It is very good to get the flavour; Is it similar to or different from “Kandi Podi”, a Andhra dry chutney? If different , can please the recipe of Kandi Podi
Susant,
It is slightly different from Kandi Podi Please check under “Masala Powders” category where I have given the recipe as “Curry Powder”.
Hai mam,
I am very much interested in trying your recipes daily, can you tell mehow long will this powder can be kept & used whenever needed.
With regards,
Aarthijagan.
This can be kept for few weeks to a month. If you keep it for more time, it may lose it flavour.