Powders or Podi's as we know them

PODI CHUTNEY: Spicy and tasty

INGREDIENTS:

Oil 4 spoons
Ghee 2/3 spoons
Salt

To be roasted without oil:

Bengal gram dal- 1 cup
Split black gram -1 cup
Poppy seeds -1 tbsp
Dry coconut- 3/4 cup, grated

To be roasted in oil;

red chillies-2 cups
Curry leaves-1/2 cup without stems
Asafoetida (Hing) small marble sized chunk or 1tbsp powder
Tamirand- Large lemon size ball

The tempering:

Split black gram - 1 tbsp
Musterd seeds 1 tbsp
Asafoetida powder -1 tbsp

Procedure:

1: On a low flame, dry roast the gram dals seperately, to deep brown

2: Dry roast the poppy seeds and dry coconut seperately till golden brown

3: heat 3 tbsp oil and roast the chillies until crisp and bright red, but not brown, Remove the chillies from the oil and set aside, Now roast the curry leaves untill crisp and dark green, Remove from oil and set aside.

4: Dry roast Asafoetida powder or roast in oil Asafoetida ball

5: Roast Tamarind, remove from oil and set aside.

6: Grind all these ingredients along with salt into a coarse powder.

7: Heat the remaining ol for tempering, Add the gram; as it turns brown add musterd and switch the heat off when musterd pops. Add Asafoetida and pour this tempering into prepared powder and mix well with a spoon.

8: Finally , pour in warm ghee and mix well. Cool and store in an air tight jar.

Note: This mouth watering/eye watering Podi mixed with steaming rice makes a great sunday meal, You can serve this podi with idlis and dosas too.