Ingredients:
Horse gram (Kollu) - 250 gm
Tuar dal - 100 gm
Pottu Kadalai/Putnalu (Roasted Chana dal) - 50 gm
Urad dal - 2 tbsp
Chana dal - 2 tbsp
Pepper - 2 tbsp
Cumin seed (Jeera) - 1 tbsp
Dry Chilli - 8 nos.
Asafoetida powder - 1/2 tsp
Salt - 2 tbsp
Method :
Wash the horse gram well and remove the stones and grit which are usually found in it. Roast well till it gives out its aroma. Set the horse gram aside.
Roast the other dals, pepper, cumin seeds and dry chilli, each separately in a pan. Roast lightly and avoid change of colour. Turn off the gas and add all the ingredients (including t
he salt and asafoetida) except for the horse gram in the pan and roast them together in heat of the pan.
By now, the horse gram would have cooled off. Dehusk the horse gram after grinding it for a few seconds in a mixer.
Add the horse gram to the other ingredients and grind together to a coarse powder. Do not grind to a fine powder.
This Kalathu Podi is best eaten with hot rice, gingely oil and fried appalam.
Horse gram (Kollu) - 250 gm
Tuar dal - 100 gm
Pottu Kadalai/Putnalu (Roasted Chana dal) - 50 gm
Urad dal - 2 tbsp
Chana dal - 2 tbsp
Pepper - 2 tbsp
Cumin seed (Jeera) - 1 tbsp
Dry Chilli - 8 nos.
Asafoetida powder - 1/2 tsp
Salt - 2 tbsp
Method :
Wash the horse gram well and remove the stones and grit which are usually found in it. Roast well till it gives out its aroma. Set the horse gram aside.
Roast the other dals, pepper, cumin seeds and dry chilli, each separately in a pan. Roast lightly and avoid change of colour. Turn off the gas and add all the ingredients (including t
he salt and asafoetida) except for the horse gram in the pan and roast them together in heat of the pan.By now, the horse gram would have cooled off. Dehusk the horse gram after grinding it for a few seconds in a mixer.
Add the horse gram to the other ingredients and grind together to a coarse powder. Do not grind to a fine powder.
This Kalathu Podi is best eaten with hot rice, gingely oil and fried appalam.
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