BHATH PUDI

Though this is a masala used to make mixed vegetable bhath, can also be used for sabzis which go with rotis or chapatis also. Poo recently announced that it is an amazing masala powder, just when the stock on my kitchen shelf was over and I was about to prepare it. So I decided to post this recipe first and then the recipes for all the main `puDis' one by one. (Don't worry Shru and Poo, I will supply this to you as long as I can) ;)

One good thing about this masala is that you can prepare the bhath very frequently without the fear of getting bored with the same taste. That is because, different combinations of vegetables give you different flavours for the bhath. So with the same masala, you can make bhath with different flavours!!

The recipe for mixed vegetable bhath, I will post later. So here is just how you make this masala.

Ingredients:

Gram dal 1/2 cup
Urd dal 1/2 cup
Coriander seeds 1 tablespoon
cinnamon sticks about 10 gms
Red chillies 5-6 if it is Byadagi vereity, less if Guntur variety (cut into 1"pieces)
Cloves 4-5
Cardamom 5 -6 grains
Dry coconut grated, 1/2 cup
Oil 2 teaspoons.

Procedure:

Dry roast in a thick kadai and on a low flame gram dal along with cinnamon, cloves and cardamom. Transfer to a bowl. Similarly roast urd dal, coriander seeds till golden brown and add to the bowl.

Now add oil to the kadai and roast red chillies, also on a low flame till you get a feel through the sound that it is dry and light. Transfer to the same bowl.

Roast dry coconut powder taking care that it does not get burnt, for it has a tendency to get burnt even with little excess of heat. Transfer this to a separate bowl.

Allow all to cool to a room temperature. Except dry coconut run all the other ingredients in a mixer to a coarse powder. Add coconut and run it again.

Store in an airtight container. This will stay good for about two to three months.