- Pigeon Peas – 3/4Cup (50ml Cup)
- Coriander Seeds – 1 Cup (50ml Cup)
- Fenugreek Seeds – 1/4tsp
- Black Pepper – 1tsp
- Mustard Seeds – 1/4tsp
- Cumin Seeds – 3/4tsp
Take pigeon peas on a paper plate & microwave on high power for 30 seconds. Add fenugreek seeds, coriander seeds, black pepper, cumin seeds and mustard seeds. Mix all the seeds with a spoon and microwave on high power for 30 seconds. Stir again with a spoon and microwave on high power for 30 seconds. Cool the roasted ingredients for a while and finely powder them in a mixer grinder. Powder should be fine otherwise it will settle down when added to water while preparing charu. Store the charu podi in an airtight jar.
Points To Notice:
If not using microwave oven, dry roast the ingredients in a pan on low flame stirring continuously. Stirring the ingredients roasts evenly. Fry the ingredients till they slightly change color.
Another way is to dry the ingredients in hot sun for 4 to 5 hours and then powder them.
Some even use red chilies to spice the powder—it is a personal choice.
Powder the ingredients to a fine texture so that when added to water it should mix well.
It is advisable to prepare this powder in smaller quantities. Fresh powder smells good always.
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