PALYA PUDI

Yields: 2 cups 

Ingredients:

Urad dal: 1 cup

Chana dal: 1/4 cup

Dhaniya/corriander seeds: 1/8 cup

Byadige chillies: 1/4 cup

Guntur chillies: 1/4 cup

Dalchini/cinnamon: 2 inch

Maratha moggu/kapok buds: 4 nos.

Tejpatta/bay leaf: 2 nos.

Kalpasi/black stone flower: 1 tspn

Hing powder/asafoetida: 1 tbspn
Curry leaves: 30 leaves 

Grated dry coconut: 1/2 cup

Preparation:

• Dry roast all ingredients separately and keep transferring to a bowl/plate once done.
• Each ingredient requires different temperature to get roasted.
• Roast both dals till it is light brown in color. Dalchini, maratha moggu and curry leaves can be roasted along with dal. After roasting add hing powder and allow it to cool. Kalpasi and tejpatta doesn't need much time to get roasted. 
• Use a little cooking oil while roasting the red chillies, to avoid burnt smell. If roasted in microwave, oil is not required.
• Roast the coriander seeds slightly till a nice aroma comes. Grind it separately, as it requires more grinding to get a fine powder. 
• Dry coconut also should be grinded separately and mixed with other ground ingredients at the end, as the oil from the coconut coming out will make pudi little sticky.
• Cool all roasted ingredients and grind into fine powder.
• After grinding leave the powder in a broad vessel for 15-20 minutes, as the powder will be little warm due to heat generated by the mixer. 
• Once cool store in an air tight container. If storing for more than a month, refrigerate it.