Thursday, August 16, 2012

Saarina podi / Mensina Podi

Coriander seeds (Dhaniya)       : 2 cups
Broken red chillies                     : 2 cups
Jeera (Cumin)                            : 3 tsp
Mustard seeds                           : 2 tsp
Methi seeds (Fenugreek)           : 1 tsp
Pepper corns                             : 1 tsp
Hing (Asafoetida)                       : a little

Preparation Method:
Dry roast dhaniya in a hot pan till they splutter and turn golden brown.
Add red chillies and roast for a short time. Pour into a wide basin.
Dry roast other ingredients except Hing. Add them to the basin. Add hing.
Wait for the ingredients to cool to room temperature. Grind to very fine powder in a mixer-grinder. Store mensina pudi in an air-tight bottle.
We use it as masala for saaru, gojju and even potato curry.

We get two kinds of red chillies, the non-spicy byadagi and the spicy guntur. I like to use a combination of both of these.

Recipe Courtesy: Ratna Rao (Via Dailysamayal)

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