South Indian Podi
By IFB | June 12, 2020
Yes it’s possible … in an IFB Microwave Oven!
Pack a punch in your dishes with South Indian Gun Powder. Make it at homeusing this easy microwave oven recipe by IFB Spice Secrets.
Preparation time: 10 mins
Cooking time: 10 mins
Yield: 250 gm
Shelf life: 6 months-1 year
- 1 cup split urad dal
- 1 cup chana dal
- 1 cup dry red chillies (more or less according to how spicy you want your chutney powder)
- ½ tsp hing (asafetida)
- Few curry leaves (optional)
- 1 tsp mustard seeds
- 2 tsp cooking oil (coconut or sesame oil)
- Salt to taste
1.In a microwave-safe flat bowl, line a tissue paper on the base. Spread all the whole spices, select 80% micropower level on solo mode (microwave mode) and heat up the whole spices for 10 mins. After 5 mins, add the lentils, curry leaves and continue heating this mixture.
2.After every minute, lightly stir the whole spices and dal mixture. After heating, spread them on a paper for 10 mins.
3.Grind the whole spices into fine powder in a grinder.
4.You can make about 250 gm masala from these ingredients.
5.Transfer the masala into a clean glass jar or airtight container.
6.You can store this masala in an airtight container in a cool, dry place for about 6 months to 1 year.
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