1 and ½ hands full of fresh Karuveppilai
2 cups of Gram Dhal
8 dried red chilies
1 piece of whole Asafetida (3 tsp of Asafetida powder)
Pour 3 tsp of oil in a pan, roast karuveppilai until it’s
transparent or when you touch every leaf, it should break. Then add 1 tsp of
oil and roast the Gram Dhal in a low flame until it’s equally roasted and not
over roast. Add both roasted karuveppilai and Gram Dhal in the mixer along with
red chilies and Asafetida. Grind it coarsely for powder for idly or grind it
finely for powder for rice and idly. Add salt at the end and store it in an air
tight container and enjoy it with either idly/dosa or mix it with rice and
ghee.
Modification: you can use urud dhal instead of Gram Dhal.
