This podi masala has a bold kick and will spice up all your South Indian meals during Paryushan. Just add a little water and oil and it becomes the perfect chutney for idli or instant dosas. We also sprinkle them on parathas to make masala parathas. The possibilities are really endless!
INGREDIENTS
½ cup channa dal
½ cup urad dal
¼ cup sesame seeds
15-20 dry red chilis
15-20 dried curry leaves
¼ tsp hing 2 tbs dessicated coconut
Instructions
1 Heat the pan over medium heat and dry roast the channa dal until it turns golden brown. Set aside to cool
2 In the same pan, dry roast the urad dal until a nutty fragrance develops. Set aside to cool
3 In the same pan, dry roast the sesame seeds until they start to pop. Set aside to cool
4 In the same pan, dry roast the chilis and curry leaves. Set aside to cool
5 Transfer all ingredients to a mortar and pestle, add the hing and grind (you can grind in a food processor or blender also) 7 That’s it – enjoy with your favorite South Indian foods! You can store in the fridge for up to 2 months
Food restrictions
🌱Vegan friendly
🌱Jain friendly
Tags: Quick & Easy, Gujarati, Indian, Paryushan, Chutneys/Sauces/Condiments
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