In a Kadai add in the Balck Urad Dal, Dry Red Chilli, and dry roast till golden and the chili turns crisp Next add in the Cumin seeds and Curry Leaves.
Roast till they turn crisp and give a nice aroma. Finally, add in the hing and the salt.Mix well and roast in low flame for another 2 mins and switch off the flame. Transfer all the contents to a plate and allow it to cool completely.
Blend them to fine powder or coarse powder as you prefer. Let it cool completely and then store in airtight containers.
Notes
· Goes well with Idli and Dosa.
· Mix with Gingelly oil and eat.
· Keep good for 3 months.
Keyword Black Urad Dal Chutney Powder, Karuppu Ulundhu Idli milagai Podi