Recipes‎ > ‎

Kalathu Podi by Rajeshwari Ganesh

posted 23 Feb 2014, 06:44 by R A   [ updated 23 Feb 2014, 06:45 ]
Pathiya Samayal contest entry by Rajeshwari Ganesh

This powder is generally used for all curry varieties and also for rasam.

Pepper - 1/2 teaspoon
Urdal - 1/2 teaspoon
Hing - a pinch
Ghee - 1 teaspoon

Heat the ghee in a pan and fry all the above ingredients till the urdal turns golden brown color.
Grind this in a mixer to a nice powder.
Add this to poriyal or rasam along with curry leaves and salt.