Poriyal Podi

Published under: Masala Powders

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.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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