Palyad Pudi
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.