One cup tuar Dal one cup roasted Bengal gram (pottu kadali) one cup kadalai paruppu quarter cup udad Dal ten red chilliesone tablespoon pepper corns one teaspoon jeera a little hing (Perungayam) a spoon of Gingili oil.
Roast all dals separetly the heat Gingili oil and roast red chilli hing pepper jeera and salt. Powder all together and the podi is ready. Store in dry airtight container
Roast all dals separetly the heat Gingili oil and roast red chilli hing pepper jeera and salt. Powder all together and the podi is ready. Store in dry airtight container
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