Yum! Yum! Yum!

I should say this spice powder is a happy accident happened in my kitchen that got super hit afterwards. Usually I like to make lot of dishes with various vegetables mostly stir-fry dishes and I like to spice up vegetable stir-fries with lentil or masala powders. That gives a nice twist adding special flavor to these vegetable stir-fries. I have been using sesame seeds in curries lately, as it adds very nice creamy flavor to any dish, it became a regular staple in my pantry as I am just loving the flavor plus it has lot of health benefits too. Today I just wanted to experiment with coconut and sesame flavors combined and mix& matched few more spices and boom this wonderful spice powder resulted. This can be paired with several other vegetable curries like Dondakaya Vepudu (Tindora Fry) or Capsicum Fry or Potato & Beans Fry. The possibilities are end less, here is the recipe, Njoy!




Ingredients:
Red Chili - 2 whole
Chana Dal - 2 Tbsp
Sesame Seeds - 1/4 cup
Dry Coconut Powder - 1/4 cup
Clove - 1
Coriander Seeds - 1 tsp
Curry leaves - 5 ( optional)

Method:

1. First dry roast sesame seeds in a non-stick pan. As they change color slightly, transfer them to a plate. In the same pan, dry roast rest of the ingredients by adding to pan in the following order, red chili, chana dal, coriander seeds, coconut powder. Dry roast for 2 to 3 min. Add roasted sesame seeds to pan, mix with rest of ingredients. If you are using, add curry leaves to pan. Switch off the stove and let the mixture cool for 10 min. 
2. Transfer the mixture to small mixie jar and grind until it becomes into powder. ( it will be little coarse).
3. Transfer this powder to air tight container, use in your curries as needed. 
4. This powder stores fresh at room temperature for about 2 to 3 weeks.