Gingelly Podi
Ingredients:
- gingelly seeds 1/2 litre
- salt to taste
- oil for frying
- red chillies 10
- asafoetida powder
Method:
Dry roast the gingelly seeds until they burst with a pop. Roast salt similarly for couple of minutes. Fry red chillies and asafoetida powder in a little oil for a couple
of minutes and keep aside. Grind the gingelly seeds into a fine powder and then add salt, red chillies and asafoetida powder. Grind all over again into a fine powder
preserve.