1 cup chopped fresh coriander leaves
3 tbsp split black gram dal(husked)
3 tbsp bengal gram dal
3 tbsp roasted bengal gram dal
1 tbsp coriander seeds
1 medium lime size tamarind
4-5 dry red chillies
3-4 garlic cloves
2 tsp oil
salt to taste
Heat a pan and dry roast split black gram till golden, then dry roast bengal gram, coriander seeds and red chillies, separately, one after the other, slightly on low flame for 2 minutes till aroma raises. Remove and set aside. In the pan add 1 tsp oil slightly saute coriander leaves for 2 minute on low heat till the moisture dries up. Remove the coriander leaves and set aside with all the other ingredients to cool. In the same pan add 1 tsp oil and saute the garlic cloves for a minute till the raw smell leaves.
Once all the ingredients cool down, add all the dals, garlic, chillies, tamarind and salt to the mixer and grind into a powder. To the powder add coriander leaves and grind again until coriander leaves blend well.
This powder can be served with warm rice and ghee, idly/dosa or can also be used as kura podi(masala) for subzis like bhindi/okra, brinjal etc.
Here is a picture of bhindi subzi to which I added this powder and served it with hot rice and ghee:)
Now some contribution for the ongoing events!
This Oats halwa goes to Oats recipes event by Dr Sameena Prathap.
This Maharashtrian Thali goes to Flavors of Maharashtra by PJ and Naina
Thursday, March 10, 2011
Posted by Sharmi at 10:05 PM