Tuesday, 20 September 2011




     1)    Large dry coconut or full copra – 1
     2)    Coriander seeds – 100 gm.
     3)    Urud dal (skinned black gram lentils) – 100 gm.
     4)    Chick pea lentils – 100 gm.
     5)    Hot dry chilies – 10 Nos.
     6)    Curry leaves – 5 sprigs
     7)    Tamarind 30 gm.
     8)    Turmeric powder – 1 teaspoon
     9)    Salt – 1 tablespoon

To Make:

          Grate the coconut. Put a thick cast iron wok on the stove. Put in the scraped coconut, the chilies, the curry leaves, the tamarind and the turmeric powder and roast on low heat. Stir frequently until it turns golden brown. Turn off the stove. In a smaller cast iron wok, roast the coriander seeds until they are well roasted and give out a nice aroma. Transfer to the earlier wok.

          Now, use the same smaller wok to roast the skinned black gram lentils. When they turn golden brown, put them also into the first wok. Similarly, roast the chick pea lentils also and transfer to the first wok. Now roast the salt for a couple of minutes so as to remove all the water content and add it to the rest of the ingredients in the bigger wok. Wait till it cools naturally.

          Take a very clean and absolutely dry food processor. Put in all the roasted ingredients and grind to fine powder. Your  tambali puddi is ready. Store in dry airtight glass containers.

          You can use tambali puddi as a side dish to dosas, idlis, ittus, kottos, rice or porridge. Clean, dry tambali puddi has a storage life of more than a year at room temperature.

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