Huli Pudi / Sambar Powder

Huli pudi is the used in our homes almost on daily basis. So if its getting empty soon, to prepare them is the next major project. Best of this project is the wonderful aroma it brings and you dont have to worry for next few days/months. The worst part is the sneezes it gives to one and all in the house while being roasted/grinded - but aroma is worth the sneeze LOL :-))

Ingredients :

Dry red chillies - 2 cups
Dhaniya / Coriander seeds - 2 cups
Kadale bele (channa dal ) - 1 cup
Uddina bele (uradh dal ) - 1/2 cup
Menthya (Fenugreek seeds) - 1/4 cup or little less if you choose
Chakke/Dalchini (Cinnamon) - 1" stick
Dry coconut - 1/2 cup

More of cinnamon than mentioned above - 2.5" (OPTIONAL)
Cloves - 3 (OPTIONAL)
Jeera (Cumin seeds) - 1/2 spn (OPTIONAL)
Sompu / Saunf (Fennel seeds) - 1/2 spn (OPTIONAL)


METHOD :

- Roast all the above ingredients seperately with a drop or two of oil on low / med-low flame till you smell the aroma of each one. Cool them for few minutes, then grind to a fine powder and store them in air-tight container.

Note : Freshly grated coconut gives an amazing taste but it has to be used immediately if not can get stale (can refridgerate upto 1 day).

Also fresh powder is usually spicy for first few days. So might want to try little at a time.

The original pudi ingredients are " from dry red chillies to dry coconut powder" . Mentioned as OPTIONAL are the ones which I add along with the original to give it a more personal touch and offcourse taste. It is the same powder used for bisi-bele baath.