Kotu Podi

Print Recipe

Prep Time 25

Course Spice Mixtures and Pastes

Cuisine Tamil Nadu

Servings g (1lb 2oz)

Calories 4 kcal

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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Kotu Podi

Equipment

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Instructions

Nutrition

Ingredients