Homemade Dhaniya podi

This Dhaniya podi can be used for sambar. Adding this podi to the curry like potato curry, Vazhaka/Plantain curry, Sweet potato, makes the curry more yummy . Sometimes I use this in Sundal.

What you need:

 

Dhaniya – 1 ¼ cup
Chana dal – ¼ cup
Urad dal – 2tbsp
Fenugreek – 1tsp
Red chilli – 10 to 13 numbers
Curry leaves – 10
Salt – ¼ tsp

Method:

Heat a kadai, fry all the ingredients separately one by one without oil.

First dhaniya for 2 to 3min till they start turning light brown, then chana dal till they turn light brown, then urad dal same as chana dal, then red chilli, fenugreek, curry leaves for 1min.
Cool it. Grind in the blender coarsely.

Transfer to a plate, add salt, mix well.
(Or you can add salt while grinding)
Store it in an air tight container. They remain fresh for 2 to 3 months.