Palyad Pudi

Servings 4 servings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 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

Instructions

  • Shallow fry everything with a little oil except coconut and chilies.
  • Roast coconut to a light golden color and fragrant.
  • Roast chilies on low heat until they are crisp.
  • Use a coffee grinder and working in batches grind everything except the coconut to a fine powder. Note – Adding the coconut before the rest of the ingredients are powdered will cause the grinder to stop because of the high fat content of the coconut.
  • Add the coconut at the end and grind to a fine powder. Mix well with the rest of the powdered ingredients.
  • Store in an airtight glass jar.

Notes

Stays fresh for six months if stored in an airtight glass jar.
Calories: 300kcal
Course: Recipe, Spice Mix
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