Pitlai Podi

Indira loves to hang around the kitchen when I make a batch of this podi, because its’ preparation involves one of her favorite culinary processes – the roasting and grinding of coriander seeds.

The quantities mentioned here will make enough podi to fill a little pot or jar and which will keep well for a couple of months in the refrigerator.

Pitlai Podi

6 tablespoons of coriander seeds

2 tablespoons of chana daal (yellow split pea lentils)

4 tablespoons of freshly grated coconut

1/4 teaspoon of asofetida

1 large dry red chilli (optional)

In a frying pan, roast the coriander seeds at a medium-high heat for a few minutes, stirring frequently so that the seeds don’t go too brown or burn.

Take the seeds out in to a bowl and in the same pan, roast the red chilli and daal (till the latter turns a light brown) in a teaspoon of sunflower oil.

Remove the lentils in to the same bowl as the seeds.  Now roast the coconut in the same frying pan till it turns a golden brown color.

When they have cooled, grind all the ingredients together in to a powder – it  doesn’t have to have too fine a texture – and store in an air-tight bottle or jar.

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