Make your veg curries full-flavored by adding this powder. I've been using this powder in my curries for a few months and I must say, it really does its job, its kinda cherry on the pudding, that final touch that adds depth to your dish.
To Make This Recipe, You'll Need :
To be roasted without oil :
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Bengal gram/ Chana dal
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1 cup
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Split black gram/ Urad dal
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1 cup
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Dry coconut
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1/4th cup (powdered or grated)
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To be roasted with oil :
Oil
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2 Tablespoons
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Red chillies
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Around 1 cup
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Curry leaves
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½ cup
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Asafoetida
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½ Teaspoon
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Method :
1. Begin by dry roasting the first ingredients table i.e, grams and dry coconut each separately, until it turns golden brown in color.
2. Next, heat the oil in a pan and roast the chilies on low flame until they turn bright red and crisp. Remove from oil and set aside.
3. Now roast the curry leaves with asafoetida until they turn crisp.
4. Grind all these ingredients into a fine powder, cool, and store for future use.
Enjoy :)
Thank You For Visiting Blessy's Kitchen :)
