Kollu Podi/Horse Gram Powder/Kollu Paruppu Podi

I am on diet! Well thatz the way I have to start this post as the recipe for the day is all about reducing weight and getting fit and fabulous. Trust me.. This homemade treat does magic.. If you are a spice lover and if you are on diet, and also if you cannot give up the idly podi but the guilt kicks in then this will be a solution. They are tasty, flavorful and healthy.

Ingredients:

Kollu/Horse gram-1/2 cup

Channa dal-1 tbsp

Toor dal-1 tbsp

Urad dal-1 tbsp)

Sesame seeds-1/2 tbsp (white/black)

Dried Red chilies-5-7

Hing/asafoetida/Perungaya Katti-1 inch piece / ½ tsp if using powder

Curry leaves-a handful

Garlic-6 large pods

Salt-as needed

Oil-1 tsp

How it Happened:

1. Heat a kadai; add the horse gram and dry roast in medium flame. They will start spluttering, simmer the flame and keep stirring until it wafts nice aroma and changes the colour in case of the normal horse gram.

2. Transfer the fried horse gram to a plate and allow them to cool. In the same pan, add the urad dal and dry roast until the color changes then remove from heat and let it cool.

3. Similarly dry roast toor dal, channa dal and sesame seeds separately until the color changes to slightly golden and allow them to cool.

4. Now add oil the kadai, add the asafoetida block and fry until its crisp. Transfer them to plate.

5. Add the curry leaves and red chilies to the same oil and fry until crisp. Transfer to the plate and allow it to cool.

6. Switch off the flame and add the garlic cloves to the same kadai and let it sit until other ingredients are ready to grind.

7. Once when all the items are cool, add them to the blender jar except garlic and salt and give them a couple of blitz. Finally add the garlic and salt as required and once again grind them to a coarse or fine powder as per desired consistency.

8. Store in a clean, dry air-tight container.

9. Serve with gingelly oil for dosas, idlies and rice.

Notes:

* I used black horse gram as they are bit more flavorful and also healthy. But you can use the regular one as well.

*I used the split urad dal with skin on. But you can use any variety as you like.

* Use black or white sesame seeds

* I used perungaya katti as Amma says they always have more flavor. You can use the powder in that case you can add them while frying curry leaves.

* Dry roasting the ingredients to perfection is a crucial step which decides the taste so make sure you are careful while roasting them.

* While grinding, make sure the blender jar is dry else the powder may turn out sticky and also will get spoilt soon.

*The shelf life is 2-4 weeks if stored properly.