Yield: 3 cups
Prep time: 10 minutes
Total time: 25 minutes
- Split Udad dal ( black) – 1 cup
- Red Chilli (long ones) – 20
- Channa dal/ Kadalai Parupu – 1 cup
- Hing / Asafoetida – ½ tsp
- White sesame seeds – 1/4 cup
- Curry Leaves – 1/2 cup
- Coriander seeds – 1 tsp ( optional)
- Tamarind – 1 seed size (Optional)
- Garlic – 6 deskinned pods
- Salt – to taste
- Oil – 1 tsp
Heat oil. Add curry leaves and Channa dal and Udal dal. Stir in low flame till they turn brownish. Just before removing them to a plate, add Asafoetida and spread them on a plate
Add coriander seeds and tamarind . This is optional though, you can opt out if don’t like the tangy twist.
Roast the Red Chilli’s. Remove from the wok. Dry roast Coriander seeds and remove in the same plate. Allow to cool.
Dry roast sesame seeds and add to the plate to cool as well.Once all ingredients reach room temperature, Grind them with tamarind and salt.
Grind to powder consistency or keep it slightly coarse.
Back in my native place, my grandma and my Aunt prepare it the coarse way, so it kind of has a nostalgic feeling for me.
Once the desired texture is obtained, add garlic pods and swril the grinder for a couple of seconds.
Remove the grinder and spread it on a plate .Allow it to cool. & store it in air tight container .
This can be stored at room temperature for days together.
Special Information :
Add the garlic just when you get the required consistency.
Spread the powder on a plate before you bottle , it will otherwise cause lump formation and also the powder will lose its crunchiness
Reduce or Increase the Red Chilli’s as per taste. I keep experimenting with the ingredients quantity as well, specially the coriander seeds and Tamarind. Add them in very minimal amount as they have dominating taste.
Some also add roasted rice ( ¼ cup) to this, especially for people who cannot digest the pulses easily. In such cases, the Channa dal can be reduced proportionally.