Ingredients
- 3/4 - 1 Cup Pirandai
- 1/2 Cup Chana dal
- 1/3 Cup Urad dal
- 7 Cloves Garlic
- 1 tsp Cumin and Pepper (½ tsp each)
- 1 tsp Salt as needed
- 1 tbsp Oil to saute
- 5-8 numbers Dry Chili
- ½ tsp Hing
Instructions
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Take the cleaned pirandai pieces and wash it, par dry or sauté in hot pan for a minute or two to remove excess moisture.
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Later add oil and roast the pirandai till it turns golden color or crisp.
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I used sesame oil so it took little more time to roast compared to regular oil and also it won't turn brown like roasting in other oil.
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Once done transfer the pirandai to paper towel to absorb excess oil.
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In the same pan in same oil do fry cumin, pepper, garlic (can chop garlic for quick roasting), chili for 2-3 minutes in low flame.
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Once done do add urad dal to the same spices and garlic and roast until dal turns golden brown.
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Once done, remove all to a paper towel to absorb excess oil.
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In the same pan also add the same garlic along with chana dal.
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If needed then add few drops of oil and roast until it turns golden brown, also drain excess oil.
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Let all the ingredients cool completely, Once cooled do grind in batches.
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In the first batch add pirandai and powder along with half of other ingredients mixture.
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For the last batch add hing and necessary salt, also I powdered first batch coarse and the last little fine powder.
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Mix well and store in an air tight container.
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If making bigger batch then add salt when required.
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Serve this podi along with oil or ghee , rice or Idli dosa varieties.
Recipe Notes
- Since I used more chili the color of podi looks vibrant red instead of green.
- You can use upto 1 cup of cleaned Pirandai for this recipe.
- Garlic gives good flavor to this podi anyways you can skip this ingredient.
- Sauté a small gooseberry size tamarind along with dal and grind if you are making this podi particularly for rice.