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| Milagai Podi |
"In a south-Indian household, you can not have idli or dosa without milagai podi. It is an important factor within the pantry. Make a big batch because it shops thoroughly."
Ingredients :
- 3 tablespoons vegetable oil
- 2 cups break up Bengal gram (chana dal)
- 1 cup skinned split black lentils (urad dal)
- 1/four cup sesame seeds
- 12 dried pink chile peppers, or to flavor
- 2 sparkling curry leaves
- 1/2 cup coriander seeds
- 2 tablespoons cumin seeds
- salt to taste
Instructions :
| Prep : 5M | Cook : 32M | Ready in : 30M |
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- Heat the vegetable oil in a large, shallow skillet over medium warmness; fry the chana dal and urad dal within the hot oil until they start to smell toasted, approximately 5 mins. Add the sesame seeds and cook another 2 mins. Stir the crimson chile peppers, curry leaves, coriander seeds, and cumin seeds into the combination; retain cooking till the seeds are roasted and fragrant, approximately five minutes more. Remove from heat and unfold the mixture on a baking sheet to chill.
- Grind the mixture into a medium-excellent powder using a mortar and pestle. Season with salt. The powder will preserve in an hermetic box at the shelf for a few months.
Notes :
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