Palyad pudi is used as a spice in a lot of kannadiga palyas. This can also be used as Vangibhath powder.
Urad Dal : 1 cup
Chana Dal : 1 cup
Red Chillies : 25
Dry Grated Coconut : ¾ cup
Cinnamon (Dal Chini) : two 1 pieces
Cloves (Lavang) : 3
Cumin seeds (Jeera) : 1 teaspoon
Coriander Seeds (Dhania) : 1 tablespoon
Vegetable oil : 1 tablespoon
Shallow fry everything with a little oil except coconut and chillies.
Roast coconut to a light brown color.
Roast chillies on a low fire until they are crisp.
Powder everything except the coconut.
Add coconut and powder it. MIx well.
Store in a bottle – keeps fresh for six months.
Recipe Credit : Shanta Rao