Ingredients

Kadale belle (channa dhal)—2 tablespoon

Uddina belle (urad dhal)—1 tablespoon

Dry red chillies (bydagi variety) ona menasina kayi//lal mirch—5 to 6

Rice ( akki//chaval)—1 tablespoon

Coriander seeds (dhania seeds//kothambari bija)—3 tablespoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Menthya kaalu (methi dana//fenugreek seeds)—1/4 teaspoon

Black pepper corns (kaalu menasu)—1/2 teaspoon or 10 corns

Dalchini (cinnamon sticks)—2 inch pieces

Hing (asafoetida//ingu)—1 teaspoon

Oil—1 teaspoon

Method for roasting

Take all the ingredients together in a pan or kadai.

Roast everything on low medium flame stirring continuously.

Make sure no spices are burnt.

Fry them till they are aromatic and slightly changes to light brown colour.

Turn off the heat.

Transfer to a plate and let it cool completely.

Transfer the mixture to a mixer grinder jar and grind everything to a slightly coarse powder.

I have used bydagi red variety chillies as it gives good colour and taste.

For variations you can add Guntur or Kashmiri red chillies.

This type of huli pudi is used for daily and instant use in malnaadu.