Kandi Podi
Equipment
- Frying Pan
- Skillet
- Mortar and Pestle
- Spice Grinder
- Small Frying Pan
- Airtight Container
Ingredients
- 180 g Ghee (¾ cup)
- 500 g Chana dal (2⅔ cups), rinsed and drained
- 30 red chilies Dried
- 6 Curry leaves
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1/2 Coconut Dried
- 1 Garlic clove
- Salt
For the tempering
- ½ teaspoon Ghee or Vegetable oil
- Asafoetida Pinch of
- 1 teaspoon Mustard seeds
- 2 Red chilies Dried
Instructions
- Heat the ghee in a frying pan (skillet) over medium heat.
- Add the chana dal.
- Stir-fry for about 1 minute, or until golden.
- Remove from the pan.
- Add the dried red chillies.
- Stir-fry for about 1-2 minutes or until they turn a shade darker.
- Remove from the pan.
- Add the curry leaves.
- Stir-fry for about 30 seconds, or until fragrant.
- Put the dal, dried red chillies, cumin and coriander seeds, and curry leaves in a mortar and pound with a pestle.
- Alternatively, grind in a spice grinder.
- Season with salt and process to make a fine powder.
- Add the grated coconut and garlic and process together.
- Heat the ghee or oil for the tempering in a small frying pan over medium heat.
- Add all the tempering ingredients.
- Stir-fry for about 1-2 minutes, or until the seeds start to splutter and the chillies turn a shade darker.
- Pour over the ground mixture, mix well.
- Store in a sterilized, dry and airtight container.
Nutrition
Serving: 750gSodium: 1mgCalcium: 2mgVitamin C: 3mgVitamin A: 19IUSugar: 1gFiber: 1gPotassium: 6mgCholesterol: 1mgCalories: 5kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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