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.
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.