Ingredients :
Gram dal - 1 cup
Urad dal - 1 cup
Sesame seeds ( white ) - 1/2 cup
Asafoetida - 1 tbsp ( heap)
Garlic - 7 large cloves if small 10 cloves
Curry leaves ( dry) - 1/2 cup
Dry red chilli - 15 no's (long chilli )
Oil - 1 tbsp
Salt to taste + 1/4 tsp
Preparation :
Heat a kadai.....add oil and saute asafoetida to get crisp.....this is only if you use bar asafoetida... If powder use measurement...... Remove and set on a tissue paper.....
Now in the oil add gram dal saute in medium flame still it turns golden brown..... Then remove from kadai and set to cool...in the same kadai after removing gram dal add urad dal....similarly saute to golden brown and set on paper.....
Next in dry kadai saute sesame seeds....till splutter..... By then remove.....
Heat kadai to the most heating point and add dry red chilli....and curry leaves ( only if your curry leaves are fresh....if you have dry add it directly when you grind).... And turn off flame....but saute....this is to avoid the side of red chilli in touch with kadai from getting burnt.....so keep sauting for every minute... Still the kadai gets cools down.....
Now....set aside all the ingredients.. And get ready with pealed garlic..... And salt..
Add all to food processor and grind well....texture is up to your preference..... I prefer.....bit fine and cores texture.....
Serve with sesame oil......to idly and dosa .......
Note :
Dry red chili numbers can be increased per wish...but not more than 15 for the above measurement.....
Sesame white preferred for colour.. ...if black used.....the colour of you powder will go black....
Suppose you don't have long dry red chilli..... You can prefer the round one....measure 2 cup...
Salt is recommended to be a pinch high for perfect taste.....
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