Murungai keerai podi (especiado) para arroz

Ingredientes

• 1 & 1/2 cup Drumstick leaves (you can use upto two cups)
• 2 tbsp Chana dal
• 2 tbsp Urad dal
• 2 tbsp Coriander seeds
• 2 tsp Black pepper
• 2 tsp cumin seeds
• 6 Red chillies
• 1/8 tsp Asafoetida
• 2 tsp oil
• Salt

Preparación

1. 1

   First clean the drumstick leaves. Take out any insect bit leaves or yellow leaves.

2. 2

   Work in small bunches in batches than taking out each and every stalk. This will fasten the process.

3. 3

   Do it fast to separate the leaves and later you can hand pick any stalks fallen along.

4. 4

   Wash the leaves, drain water, spread over kitchen towel as single layer. Pat dry excess water.

5. 5

   Leave it as such for couple of hours to get rid of excess moisture.

6. 6

   Gather other ingredients needed.

7. 7

   Heat a pan with oil, Add red chillies, asafoetida, chana dal, urad dal, coriander seeds and black pepper.

8. 8

   Roast until the dals start to turn golden. Now add cumin seeds.

9. 9

   Just give it a roast without burning it. Remove in a plate for cooling.

10. 10

    Add drumstick leaves in a sprinkled manner. Wait for some 30 seconds.

11. 11

    Stir slightly without gathering it together. This is to make sure the leaves not getting burn. So slightly stir.

12. 12

    Again let it be in low or medium flame until it is dry without moisture. It should be crisp and light.

13. 13

    Powder everything together with salt. You can choose to powder salt red chilli, asafoetida and drumstick leaves first to a very fine powder.Then add rest of the ingredients. This way you will bring out the best greenish colour of podi.