Coriander Seeds – 1 1/4 cups
Bengal Gram Dal – 3/4 cup
Black Gram Dal – 1/2 cup
Dry Red Chillies – 3/4 cup
Oil – 3 tsp
Asafoetida Powder – 2 tsp
Tamarind Ball – a marble sized
Salt to taste
1. Dry roast the coriander seeds, bengal gram dal and black gram dal.
2. Fry the red chillies in the oil.
3. Mix all the ingredients together and powder almost fine.
4. Store the powder in an airtight container and use as required while making poriyals.