Kotu Podi
Equipment
- Frying Pan
- Mortar and Pestle
- Spice Grinder
- Airtight Container
Ingredients
- 75 g Copra or desiccated coconut (3/4 cup), Grated, Dried flaked
- 2 tablespoons Vegetable oil
- 12-14 Red chilies Dried
- 1 tablespoon Black Peppercorn
- 1 tablespoon Cumin seeds
- 4 teaspoons Coriander seeds
- 1 teaspoon Asafoetida
- 200 g Chana dal (1 cup), rinsed and drained
- 150 g Urad dal (¾ cup), rinsed and drained
Instructions
- Stir-fry the copra or the desiccated coconut in a dry frying pan over low heat for about 2-3 minutes, or until roasted.
- Remove from the pan and set aside.
- Heat a few drops of oil at a time in the same pan.
- Fry each ingredient individually for 30-45 seconds, or until the chilies and spices are fragrant and the dals are golden.
- Mix all the ingredients in a mortar and pound with a pestle.
- Alternatively, grind in a spice grinder, to make a fine powder.
- Store in an airtight container and use as required.
Nutrition
Serving: 500gSodium: 1mgCalcium: 1mgVitamin C: 2mgVitamin A: 11IUSugar: 1gFiber: 1gPotassium: 5mgCalories: 4kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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