Karuppu Ulundu Podi

Main ingredients	Split black gram with skin, Split Bengal gram, Black sesame seeds, Dried red chillies, Curry leaves, Black peppercorns
Cuisine	South Indian
Course	Chutneys
Prep time	5-10 minutes
Cook time	20-25 minutes
Serve	4
Taste	Savoury
Level of cooking	Easy
Others	Veg

 

Ingredients

 

·         1 cup split black gram with skin (chilkewali urad dal)

·         3 tsps oil

·         ½ cup split Bengal gram (chana dal)

·         ½ cup black sesame seeds

·         18-20 dried red chillies

·         ¾ cup curry leaves

·         30-35 black peppercorns

·         1 tsp cumin seeds

·         A small piece of rock asafoetida (khada hing)

·         Sea salt to taste

 

Method

 

1.      Heat 1 tsp oil a non-stick pan, add chana dal and sauté till golden brown. Transfer into a bowl and set aside.

2.      Heat 1 tsp oil the same pan, add urad dal and sauté till golden brown. Transfer into same bowl and set aside.

3.      Heat remaining oil the same pan, add black sesame seeds and sauté for a minute. Transfer into same bowl and set aside.

4.      Heat the same pan, add dried red chillies, curry leaves, peppercorns, cumin seed sand asafoetida and dry roast for a minute. Transfer into the same bowl, mix everything and allow to cool.

5.      Transfer this mixture into a blender jar, add sea salt and grind coarsely. Let it cool completely.

6.      Store in air tight container and use as required.