Coconut Powder

Ingredients

Coconut  - 1/2 grated
Bengal Gram Dhal - One handfull
Cumin Seeds - 1 tsp
Red Chillies - 4 or 5
Salt

• Fry dhal, cumin seeds and red chillies with little oil.
• Add salt and powder the fried ones
• Then add in the grated coconut and grind to fine powder
• In a heavy bottom kadai, add little oil, season with mustard, jeera and curry leaves. Add the powder and fry well till it leaves good aroma and moisture is left.
• Store in air tight containers.
• Can serve for plain hot rice.........

Since coconut is used it has a shorter shelf life.... Make a quick use of it.

Annampindi (HorseGram Powder)

Ingredients

Horse Gram
Thuar Dhal
Bengal Gram Dhal
(In equal quantities)

• Dry roast each dhal separately and mix them.
• Once cooled, pound them into fine powder. Its easier to get fine consistency in flour than our home mixie.

This powder can be added to our rasam rice. It tastes yummy with hot rasam, rice and little ghee.
Even if consistency is slightly coarse not an issue. Usually this is given for infants and kids as the dhals are of nutritious value. Further it reduces the spiciness of rasam for the kids.

Adults can also eat it for its awesome taste and nutrient.

Chitla Podi (Thuar and Bengal Gram Dhal Powder)

Ingredients

1. Thuar Dhal - 1 cup
2. Bengal Gram Dhal - 1 cup
3. Red Chillies - 12 (u alter according to ur taste bud for spice)
4. Coriander seeds - 1 tbsp
5. Dry coconut grated/ powder - 3tbsp
6. Salt

Seasoning

1. Mustard
2. Red Chilli - 1
3. Curry Leaves few

• Dry roast both the dhals separately and powder them to fine rawa consistency. (You can also get this done in the flour mill).
• With one tsp of oil fry red chillies, coriander seeds and grind them to powder along with dry coconut powder and salt.
• Then add dhal powder to it and grind them until its mixed well.
• In a kadai add little and season with above ingriendients. Then add the ground powder and fry well till it leaves good aroma.
• Transfer into airtight containers and preserve them.
• This powder can be mixed with plain rice and little oil / ghee.

Do not add water at any stage. This is a dry powder and can be stored for months even at normal room temperatures.