Poriyal Podi
Equipment
- Frying Pan / Skillet
- Mortar and Pestle
- Spice Grinder
- Airtight Container
Ingredients
- 75 g Coriander seeds (1 cup)
- 1 teaspoon Asafoetida
- 100 g Urad dal (½ cup), rinsed and drained
- 50 g Copra or desiccated coconut (1/2 cup), Grated, dried flaked
- 3 tablespoons Vegetable oil
- 15 Red chilies Dried
- 1 teaspoon Salt
Instructions
- Stir-fry the coriander seeds, asafoetida and dal individually in a dry frying pan (skillet) over medium heat for about 30-45 seconds, or until the spices are fragrant and the dal is golden.
- Remove from the pan and set aside.
- Add the copra or desiccated coconut to the pan and roast, stirring constantly, until there is a red tinge.
- Remove from the pan.
- Pour the oil into the pan and heat through.
- Add the dried red chillies.
- Fry for about 1-2 minutes or until fragrant.
- Mix all the ingredients together 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: 400gSodium: 6mgCalcium: 2mgVitamin C: 2mgVitamin A: 16IUSugar: 1gFiber: 1gPotassium: 9mgCalories: 4kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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