Homemade Podi Masala

Instructions:

1. Roast Ingredients:

   • Heat a pan on medium flame.
   • Roast Lentils: Dry roast urad dal, toor dal, and chana dal separately until they turn golden brown and aromatic. Set aside to cool.
   • Roast Sesame Seeds: In the same pan, dry roast white sesame seeds until they pop. Remove and set aside.
   • Roast Chillies: Dry roast Byadgi and Guntur chillies until they become crisp. Be careful not to burn them. Set aside.
   • Roast Curry Leaves: Roast curry leaves until they turn crisp. Remove and set aside.
   • Roast Garlic: Dry roast garlic cloves for 1-2 minutes until they lose their raw smell but do not turn brown.
     
     

2. Cool Ingredients:

   • Let all the roasted ingredients cool completely to ensure the podi masala stays fresh for longer.
     
     

3. Grind:

   • In a blender or spice grinder, first grind the chillies and tamarind to a coarse powder.
   • Add the roasted dals, sesame seeds, curry leaves, garlic, and salt.
   • Grind to a slightly coarse or fine powder, depending on your preference.
     
     

4. Store:

   • Transfer the podi masala to an airtight container.
   • It stays fresh for weeks and is perfect for serving with rice, idlis, or dosas.
     
     

Enjoy your flavourful homemade podi masala!