Like Sambar Powder and Rasam Powder, Puli Kuzhambu powder is also another handy ingredient in our kitchen. We can easily make instant kuzhambu using this Puli Kuzhambu (Powder) Podi . Instead of adding coriander powder and red chilli powder for the puli kuzhambu, this Puli kuzhambu podi has a great flavour because of the combination of the given ingredients. We can easily increase the ratio of each ingredient and make large quantity and it has a long shelf life. We can even keep it for 6 months to an year by carefully handling the podi with the use of air-tight container and also using dry spoon.Even it could be refrigerated.
Preparation time: 5 mins
Cooking time: 15 mins
Yield: 1/2 kg
Ingredients:
Red chili - 250 gms
Coriander Seeds - 250 gms
Thoor Dal - 100 gm
black urad dal -100gm (split dal)
Black peppercorns-100 gm
Cumin Seeds- 100 gm
Raw Rice -100 gm
Curry Leaves-few
Oil - 2 tablespoon
Method:
1. Heat little oil in kadai and roast red chili, coriander seeds, urad dal, thoor dal, peppercons, curry leaves and cumin seeds one by one.
2. Finally dry roast raw rice and keep all ingredients aside and allow them to cool off.
3. Grind it in flour machine or blend it even in mixie and sieve it.
4. Store this powder in airtight container and add one or two teaspoon of this spice powder when ever pulikuzhambu is made.
Method:
1. Heat little oil in kadai and roast red chili, coriander seeds, urad dal, thoor dal, peppercons, curry leaves and cumin seeds one by one.
2. Finally dry roast raw rice and keep all ingredients aside and allow them to cool off.
3. Grind it in flour machine or blend it even in mixie and sieve it.
4. Store this powder in airtight container and add one or two teaspoon of this spice powder when ever pulikuzhambu is made.
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