|12 nos||Dry red chili (long)|
|½ cup||Split black gram (ullundu)|
|½ tsp||Asafoetida powder|
|½ tsp||Salt (exact measure)|
|1 pinch||Citric acid powder|
|10 nos||Curry leaves|
Heat 1 tsp oil in a pan and toast the mustard seeds. Once they splutter, remove from the pan and let it rest. In the same pan, toast the red chilies and curry leaves, remove and keep them aside. Now add the remaining 1 tsp oil and start toasting the split black gram. Roast until golden, this could take few minutes over medium flame. Do not over brown, they have to look golden and shiny. Once done, remove and let cool. Now combine toasted red chili, curry leaves, split black gram, asafoetida and salt in a mixer and grind to powder form. When done, add citric acid and and mustard seeds and pulse just once. (Pulse setting is to just combine them and not grind) Spread the powder over a paper and let it cool and then store in a air-tight container. Serve this podi with few drops of sesame oil along with idli dosa or with dollop of ghee with plain rice.
Yields: 1/2 cup approx.
Why Citric acid?? This is nothing but concentrated lemon preserve/ lemon salt, mainly used as a natural food preservative, taste maker and to give slightly sour taste to food products. This is not a must, I’ve added to match the store brand taste, you can ignore if concerned.