We usually have 3-4 types of dry spice powders to eat with rice or idli/dosas (South Indian Breakfast items) for easy weekday meals. This is one of the versions from my Mother-in-laws kitchens with dry coconut and anything with coconut has to be good š!
Vegetarian | Vegan | GF
Serving Size : ~ 1 mason jar
Prep ā°: 5 mins | Cook ā° : 10 mins
Ingredients
1 cup dry coconut powder
1/4 cup urad dal
10-12 dry red chillies
1/2 tsp asafoetida
salt to taste
Instructions
Roast urid dal in a pan on medium low flame until golden brown and set it aside.
Then roast the chillies and set them aside.
Now add dry coconut powder, asafoetida and keep stirring at very low flame (they get burn very easily).
Once the ingredients cool down , add about 1-1 1/2 tsp of salt and grind urid dal, chillies first into coarse powder.
Add the coconut powder, asafetida mixture and grind them further but to a crunchy coarse powder (not too fine as we need a little crunch in wash biteš¤Ŗ)
Store the powder in airtight container for 2-3 weeks. Enjoy with some hot idlis or rice!
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