Poriyal Podi Recipe

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Black Peppercorns – 1/4 cup
Cumin Seeds – 1 tblsp
Coriander Seeds – 1/2 cup
Bengal Gram Dal – 1 1/2 cups, husked and split
Rice Grains – 1/3 cup
Curry Leaves – 2 sprigs
Asafoetida Powder – 2 tsp
Oil – 1 tblsp
Dried Long Red Chillies – 1 1/2 cups
Turmeric Powder – 2 tsp
Salt as per taste

1. Heat a frying pan over low heat.
2. Roast peppercorns, cumin seeds, coriander seeds, bengal gram dal, rice, curry leaves and asafoetida separately.
3. Keep them aside.
4. Heat oil in the same pan.
5. Roast the red chillies till they change colour.
6. Cool and combine all ingredients along with salt and turmeric powder.
7. Grind them to a fine powder.
8. Store in an airtight container and use as required.

This makes about 5 to 5 1/2 cups.
This is generally used to garnish side dishes and some dry gravies.

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