It’s been raining the whole day today and the weather has been excellent. It’s raining after a long time and we have been enjoying the rains. I have been busy trying to make couple of dishes that were supposed to made for the BM. On the whole it’s been quite productive day.
I enjoyed my lunch with this podi, mixed with rice and ghee.
Gongura Leaves – 2 cups
Dry Red chille – 6 – 7 no
Coriander Seeds – 1 tsp
Fenugreek / Methi – 1/2 tsp
Channa Dal – 1 tsp
Tamarind – 1 small marble size
Oil – 2 tsp
Round dry red chilies – 3 -4
Mustard seeds – 1/2 tsp
How to make the Gongura Podi
Wash and dry the leaves well.
Then dry roast all the ingredients except gongura leaves and tamarind. Once the ingredients are roasted, remove and let it cool.
Once cooled, powder to a fine powder.
Roast the leaves till they wilt and get cooked well. Remove and allow to cool. Take the leaves in the mixer, along with powder. Pulse it couple of times, along with tamarind extract, along with salt.
This goes for the October Week 3, Cooking from Cookbook Challenge Group.