vallarai keerai podi /vallarai idli podi /Brahmi podi
Ingredients
- Vallarai keerai /brahmi leaves - one hand full(leaves)
- Kadala paruppu - 1/2 cup
- Uluntham paruppu - 1/2 cup
- Rock salt as needed
- Asafoetida - 1/4 tsp
- Cashews - few
- Walnuts - few
- Dried red chillies - 4-5
- Pepper - 1 tsp
Instructions
- Wash keerai thoroughly then pat dry the water with a cotton cloth and let them to dry under sun or spread on a cloth.2.When all leaves are dry keep a kadai in low flame allow the leaves to crisp up.3.Take out and let it cool.4.Keep the same kadai add kadala paruppu and ulunthu roast at medium flame till nicely golden.5.Take out with leaves to cool.6.Now add both nuts let it heat for some time take out to cool.7.Add pepper chillies roast with off the flame.8.Take this out and let all the ingredients to cool.9.Add needed salt and hing.10.Put it in a grinder jar grind it coarsely or to a fine powder as you like.11.Mix gingelly oil with podi enjoy with idli or dosa.
Notes
- Dry the leaves completely till crisp when crushed with hand it should be crushable.
- No oil is needed if you are keeping it for short period can use oil while roasting chillies.
- I have used cashews and walnuts for more taste and variation.
- Its not needed to use nuts its optional.
- Even badam or peanuts can be used.
- Instead of bengal gram use horse gram it will be good.