Raw Sathumadu Podi

Sathumadu Powder is a must have ingredient in my Kitchen and I usually make it in bulk and store. The strong aroma of the powder provides flavor to Sathumadu J I follow my mom’s measure for making it and we follow raw podi usually. I will also provide the measures for Varutha podi (which is slightly different from this).

Makes around 4 cups

Ingredients:

Coriander seeds	3 cups
Peppercorns	1 cup
Jeera	1 cup
Channa dal	½ cup
Toor dal	1 cup
Red chilly  (See notes)	Approx 21/2 cups (40 no)

Method:

• Take all the ingredients in a wide plate (we call it Thambalam) and keep it under sun for half hour. Do the same process for two to three days( check by breaking the chilly, if it breaks then it is right).
• If you stay in a place where drying is not possible you can keep it in a preheated oven for 15 to 20 minutes just once.
• Grind the red chillies first and add the rest and grind to a fine powder. Store in an airtight container. Stays fresh for at least 6 months.

Notes:

• The correct way to measure red chillies is taking exactly half the amount of the rest of the ingredients combined together.
• Always use a clean & dry spoon.