I usually make the Dry curry/Masala using the sambar powder or masala powder. I was boared with it and wanted to try something different. One of my college friend's mom used to make a special spice powder for all dry curries. When i asked her the recipe, she said its very simple. Equal proportion of Channa dhal, corriander seeds and urid dhal with little hing and red chilly to your taste.
This spice powder can be used for brinjal fry, Tindora fry or to any other dry poriyal to get a extra touch.
Ingredients:
channa dhal - 1 tab sp
corriander seeds - 1 tab sp
urid dhal - 1 tab sp
Dry red chilly - 5
hing - 1/8 tsp
Method:
Dry roast all the ingredients until nice aroma comes. Let it cool for a while and then ground them to a fine dry prowder using Mixie or spice grinder.
Store them in Air-tight box and use when needed.
When i made this powder this week, i doubled the quantity as i am lazy to make it in small batch every single time.
This spice powder can be used for brinjal fry, Tindora fry or to any other dry poriyal to get a extra touch.
Ingredients:
channa dhal - 1 tab sp
corriander seeds - 1 tab sp
urid dhal - 1 tab sp
Dry red chilly - 5
hing - 1/8 tsp
Method:
Dry roast all the ingredients until nice aroma comes. Let it cool for a while and then ground them to a fine dry prowder using Mixie or spice grinder.
Store them in Air-tight box and use when needed.
When i made this powder this week, i doubled the quantity as i am lazy to make it in small batch every single time.
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