Kollu Ellu Podi

Yields: 2 and 1/2 cups podi

1 bag curry leaves from India Cash & Carry, remove curry leaves from its stalk.
water
1/2 tsp baking soda

Add baking soda to water and soak curry leaves for 15 mins and wash and dry it on a cloth.

1/2 cup channa dal
10 dry red chilies

Dry roast channa dal with red chilies, until the dal turns light brown in color.

1/2 cup black urad dal

Dry roast black urad dal for 2 minutes in medium flame.

1/4 cup horse gram

Dry roast horse gram for 1 minute in medium flame.

2 tbsp black sesame seeds

Dry roast black sesame seeds for 1 minute in medium flame.

curry leaves

Dry roast curry leaves for 3 minutes in medium flame.

asafetida
2 tsp salt

Let all the fried items cool down completely. Grind it to a coarse powder.

Note: You can wash and sun-dry channa dal, black urad dal, horse gram and sesame seeds before frying.
Shelf Life: 4 months
Taste Note: Tastes AWESOME
Source: myhealthykiddo
Note: I cooked 2 cups rice with 4 cups water in Instant pot, which yielded 9 cups of cooked rice. I divided that into 4 serving, each serving with 2 and 1/4 cups of cooked rice. Added 2 tbsp of kollu ellu podi and 1 tbsp sesame oil into each serving, mixed and eat it.