Saturday, July 13, 2013

Huli pudi /Sambar powder



Ingradients

Byadagi chillies        ¼ Kg
Coriander   seeds     170 grams    or 2 cups -heaped
Bengal gram dhal     250 grams    or 1  cup
Fenugreek seeds      2 tea spoons
Cinnamon sticks      2” pieces 4
Grated dry coco      1 cup heaped
Oil to fry

Please note- Capacity of 1 cup that I have taken  = 250 Ml

Huli pudi


Method

Fry all the ingredients one by one on medium flame with little oil. Spices give out beautiful aroma.
Stop frying seeds when you hear spluttering sound and the colour changes to brown.
I prefer to fry chillies with both hands using wooden ladles. There will be less chance of chillies
getting burnt.

While frying coconut do not use oil.

Spread the fried spices in a plate and allow them to cool.

Crush fried chillies and mix it with other spices. Keep coconut gratings separately.
Grind the mixed spices in a grinder and transfer the powder in to a dish. Grind coconut. Mix coconut
powder and spice powder and mix  well.  Once again grind them so that Coconut powder mixes with
spice powder evenly. Store in an air tight container.




3 comments:

  1. vani mam

    y did u stopped ur posts on stitching blog?

    ReplyDelete
  2. Your recipes look great! I love Indian food :)

    ReplyDelete