Sunday, May 11, 2008

Karappodi (Curry/Chutney powder)

1 cup senaga pappu (channa dal/Bengal gram)
1 cup Toor daal
½ cup cumin seeds
2 tsp cup coriander seeds
1 tbsp Avalu (Mustard seeds)
3 large red chillies
2 tsp salt
a pinch of Hing (asafoetida)
Dry roast first 6 ingredients in a skillet till daal turn golden brown, Add red pepper towards the end for a couple of min. and grind in a coffee grinder. Add hing and salt and mix well.

Variations and tips:
Include 2-3 cloves garlic if desired. Can be stored for 2-3 months in an airtight container.
Serve on side with a tsp ghee or oil with Idli Dosa or Rice

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