Ingredients:

Channa Dhal – 1 cup

Red chilli – 3/4 cup

Dry coconut – 1/2 cup

Curry leaves – hand full

Salt – as required

Oil – to fry

Method:

1. Take a pan, add 2 tsp oil and fry channa dhal, chilli, dry coconut and curry leaves.

2. Allow them to turn golden brown.

3. Turn off the stove and allow them to cool and grind them with out adding water.

4. Do not grind to very fine powder.

5. Store it in a air tight container for maximum 2 weeks.

It can be added to all side dish or curries. This gives a nice flavour and aroma of coconut and fried channa.

Ingredients:

Urad dhal – 1 cup
Channa dhal – 1/4 cup
Red chilli – 1/2 cup
Sesame seeds – 2 tsp
Salt – to taste

Method:

1. Take a pan, fry urad dhal, channa dhal,

Idli Molaga Podi

sesame seeds and red chilli separately.
2. Allow it to cool down.
3. Grind all the roasted ingredients along with salt to a fine powder.

Ingredients:

Urad dhal – 5 tsp
red chilli – 5
asafoetida – a pinch
tamarind – a small piece
Grated coconut – 3/4 cup
salt – to taste
Oil – 2 tsp
curry leaves to garnish.

Method:

1. Take a pan, add oil and fry urad dhal, red chillies and tamarind.
2. Allow it to cool down.
3. Grind it into a fine paste by adding grated coconut, salt, asafoetida and water.
4. Transfer to bowl and garnish with curry leaves.
5. Serve with rice, idly, dosa, adai etc.,

Parupu podi/Dhal powder

Ingredients:
Channa dhal – 1/4 cup
Toor dhal – 1/4 cup
Red chilli  – 5-6
Salt – to taste

Method:

1. Take a pan, roast channa, toor dhal and red chilli separately.
2. Grind all the ingredients to a fine powder and add salt .

Store it in a air tight container.

Coconut Chutney

Coconut scraped – 4 tsp
Fried gram – 3 tsp
Green chilli – 2-4 nos
oil – 1 tsp
mustard – 1/2 tsp
salt – to taste
urad dhal -1/2 tsp
curry leaves – to garnish
asfoetida – a pinch.
water

Method:

1. Take a mixie jar, add coconut, fried gram, green chilli, salt and make it into a thin paste by adding little water.
2. Now keep a pan, add oil, mustard, urad and curry leaves.
3. Add asafoetida after taking the pan from the flame and immediately garnish over the coconut chutney.