THINGS REQUIRED :
Red chillies - 1 cupful, salt - required qty, asafoetida (katti perungayam) - 3 katti, kadugu - 1 spn., uluthamparupu (urad dhal) - little less than half cup, bengalgram dhal (kadala paruppu) - little less than half cup, gingelly oil - 1 1/2 spn,
PREPARATION :
1. In a spoon of gingelly oil roast 3 katti of perungayam , 1 cup of red chillies (long chilli is good for this) after tearing each chilly into 2 pieces along with the required salt (kal uppu is preferred). Always roast chillies in small flame for good colour. Transfer this separately into a tray.
2. In the same kadai, pour half spoon of gingelly oil splutter 1 spn. of kadugu and then add urad dhal and bengalgram dhal and roast it to red colour. See to it that you do not roast it to black or nearly black.
3. First powder roasted chillies, asafoetida and salt. Transfer it separately.
4. Coarsely powder the roasted dhal mix and add it to the powdered chilly. Mix well.
5. Store in a closed container after sometime.
Red chillies - 1 cupful, salt - required qty, asafoetida (katti perungayam) - 3 katti, kadugu - 1 spn., uluthamparupu (urad dhal) - little less than half cup, bengalgram dhal (kadala paruppu) - little less than half cup, gingelly oil - 1 1/2 spn,
PREPARATION :
1. In a spoon of gingelly oil roast 3 katti of perungayam , 1 cup of red chillies (long chilli is good for this) after tearing each chilly into 2 pieces along with the required salt (kal uppu is preferred). Always roast chillies in small flame for good colour. Transfer this separately into a tray.
2. In the same kadai, pour half spoon of gingelly oil splutter 1 spn. of kadugu and then add urad dhal and bengalgram dhal and roast it to red colour. See to it that you do not roast it to black or nearly black.
3. First powder roasted chillies, asafoetida and salt. Transfer it separately.
4. Coarsely powder the roasted dhal mix and add it to the powdered chilly. Mix well.
5. Store in a closed container after sometime.
whole urad dal or split one...v can use either of these? Thanks for posting. I will prepare this soon. Don't you use ellu for this? I ve seen my mom adding ellu for this.
ReplyDeleteyou can use split or whole. I use whole urad dhal. I dont add ellu bec if u r storing it for more than a fortnight, it ll not last. I add kadugu bec it adds spl flavour to the podi. But did u try the same measurement? Was it v hot for you?
ReplyDeleteGood one... I would also prefer adding Ellu to this...
ReplyDeletesaras, do you have any specific reason to split red chillies into 2 and then roast??? coz romba nedi adikkumennu ketkaren!!!
ReplyDeleteNo if you roast with salt and in low flame nedi adikkadhu. Splitting into 2 will make it roast quick and evenly get roasted. No other reason.
ReplyDelete