Pitla pudi is used with toor dal and vegetables like bitter gourd and snake gourd.
Urad Dal : 1 tablespoon
Coriander Seeds (Dhania) : 1 tablespoon
Black Pepper : About 20
Curry Leaves : 10 – 15 leaves
Red Chillies : 6 – 8
Dry Grated Coconut : 1 tablespoon
Roast everything separately.
Dry grind everything together into a fine powder.
Store in an airtight bottle for several months or in the freezer for much longer.
Recipe Credit : Shanta Rao