Spicy Tri Dal Powder/annappodi
by vineelagopi
Added to 2 cookbooks
This recipe has been viewed 5652 times
This powder is mixed with ghee or oil goes nicely not only with rice and good with idli,dosa,upma too.
- Heat kadai and roast the toordal in medium flame until it changes to light golden brown color and keep it aside.
- Fry urad dal for light pink color and chana dal for light brown color but be careful chana dal tending to become black fast.
- Fry redchillies for light brown color ,keep it aside.
- Fry dry coconut scrapes for 2min to change light golden color and add asafoetida and mix well(by this time kitchen will be filled with aroma) and remove from fire and leave it to completely cool.
- Fry tamarind also in the same way.if the ingredients are cooling enough transfers to a blender and grind coarsely in batches.make sure it should be middle of grain texture and fine powder."annam" is called "rice" in "telugu" and this podi will be mixed with hot rice so it is named as "annappodi".
Other Related Recipes
This recipe was contributed by vineelagopi on 20 Jul 2005
Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe