1 Cup Peanuts
¼ Cup White Sesame Seeds
2 teaspoon Gram Dal/Chana Dal
1 teaspoon Flaxseed (not in the old recipe, optional)
10 nos red chilies
½ teaspoon hing/asafoetida
Salt to taste
For Mixed Rice
1.5 Cups Cooked Rice
1-2 teaspoon Oil
¼ teaspoon Mustard seeds
½ teaspoon urad dal
2 pinches of hing and turmeric
2-3 round red chilies
2-3 nos curry leaves, torn into pieces.
- Dry roast each of the ingredients separately. Roast sesame seeds last. Switch off the gas and add teh sesame and flax seeds to the hot pan and cover it with a plate, as it will splutter out.
- Let the ingredients cool for 10 minutes. Then take them all together in a mixer and grind it to a powder.
- While grinding take care to grind it in a shot pulses. Since peanuts and sesame might release oil if grinded continoously. They might look little clumped after grinding, but they will be fine while mixing with rice.
- To make mixed rice, Heat 2 teaspoon oil, splutter mustard seeds, add round chilies, urad dal and hing. Pour this sizzling tadka over rice. Mix well. Now add 4 tablespoon of the ground podi and mix well with a fork. Adjust salt and serve along raita or chips.
If you prefer a slight tang in your podi/powder add a small lime-sized tamarind to it.
Sending this to Kids Delight – Nuts & Legumes for Lunchbox happening @ +Srivalli Jetti space.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45