I am glad I make huli / saaru / baath pudi at home than buying or wait for somebody send it from India as it looses aroma/freshness very fast. My memory goes back to days when mom would ask me to help her roast dry ingredients on low flame and I would increase the heat just make it happen a lot faster...this way I have ended up burning dals/chillies many more times than I can remember. After marriage, I can never think of leaving anything on high heat just to wind it up ASAP!!
Among all, our famous huli / saaru / baath or any masala pudi takes lot of patience as it has to be roasted on low flame till all the ingredients are roasted well in and out! Also home-made is obviously fresh and remains so for 2-3 months and you can prepare it again once its over.
Finally, after all my stories here it is :-)) ... Bhaatina pudi is almost same as huli pudi with minor changes and is much ligther in color.
Ingredients :
Dry red chillies - 2 cups
Kadale bele (channa dal) - 1 cup
Uddina bele (uradh dal) - 1/2 cup
Chakke/Dalchini (Cinnamon) - 3.5" stick
Menthya (Fenugreek) - 1/4 cup or little less if you choose
Dry coconut - 2 tsp (optional)
Method :
- Roast all the above ingredients seperately on low/ med-low with a drop or two of oil till you smell the aroma from each one. Cool them for few minutes, then grind to a fine powder and store them in an air-tight container.
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