Huli (Sambar) Pudi
Ingredients
- Coriander Seeds (Dhania) : 1 cup
- Red Chili Pieces : 1½ cup
- Urad Dal : 1 tablespoon
- Chana Dal : 1 tablespoon
- Cinnamon (Dal Chini) : 2 1 pieces
- Cumin seeds (Jeera) : 2 tablespoons
- Asafoetida (Hing) : pinch
- Grated Dry Coconut : 1 cup
Instructions
- Roast everything except the coconut for a few minutes
- Roast the coconut separately until it turns light brown
- Powder everything together
- Store in a bottle
Notes
Huli pudi is used to make Huli or Sambar. Fresh for six months if stored in an airtight glass jar.