IFB Recipes

South Indian Podi

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

Ingredients:

  • 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

Preparation:

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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