INGREDIENTS:
Toor Dhal (Thuvaram paruppu) - 2 cups
Black Pepper whole - 1 teaspoon
Dried Red Chillies - 5 to 6 (If you want spicy version, add more)
Asafoetida - 1 small cube
Rock Salt - As needed.
Black/White Urad Dhal - 1 teaspoon
METHOD:
1. Dry roast all the ingredients separately . For the asafoetida add a drop of oil and roast.
2. Grind all the roasted ingredients in a mixie and your paruppu podi is ready. This can be store for more than 3 months :)
No comments:
Post a Comment