1 cup Coriander seeds- Dhania
½ cup Urad dal- Minnapappu
½ cup Pepper seeds- Miriyallu
Handful Red Chilies
2 tsp Jeera
¼ tsp Hing
Few curry leaves
1 cup grated coconut
Take 2 tsp oil in a skillet and fry coriander seeds till they are done. Then add pepper and fry for a few minutes. Then add urad dal, jeera, hing, curry leaves, ginger and red chilies.
At the end add grated coconut and fry till it is nicely done.
This order should be followed as coriander seeds take longer time to fry than the other dals. Red chilies can be adjusted according to taste.
It is really important that the mixture is stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening.
The mixture emits a toasty aroma when they are nicely roasted.
Let cool. Grind to a powder in a spice mill or blender.
Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.
Kootu powder is used for making kootu. Kootu is a vegetable and dal preparation. The spices and pepper gives this dish a special kick. All the items in the mixture will have a unique blend and when mixed with vegetable, dal and tamarind juice.