By Devi Poojari
October 19, 2023
Image Credit: Tickling Palates
A spicy-nutty condiment to boost flavour in any kind of sundal as well as poriyals, this South Indian podi is a shelf-stable condiment. Wise to have a jar in your pantry, this sundal podi can also be mixed with ghee-rice and eaten for a meal.
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3 tablespoons Bengal gram ¼ cup coriander seeds 6-7 dried red chillies 1 tablespoon gingelly oil Salt, to taste
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Heat the oil in a pan and toast the Bengal gram, red chillies and coriander seeds until browned and aromatic.
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Cool completely before transferring to a blender jar and grinding to a fine powder.
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Season with salt and store in an air-tight container for up to four weeks.
Image Credit: Mylapore Kitchens