| Ingredients | Quantiy |
|---|---|
| Oil | 2 tsps |
| Ghee | 1/2 tsp |
| To roasted dry | |
|---|---|
| Coarinder seeds | 1 cup |
| Fenugreek Seeds | 1 1/4 tbsps |
| Cumin Seeds | 1/2 cup |
| Toor dal | 1/4 cup |
Original recipe doesn't mention the toor dal , but I have added it .
| To be roasted in Oil | |
|---|---|
| Red Chillies | 10 stalks removed |
| Curry Leaves | 15-20 steams removed |
| Asafoetdia | 1/2 tsp |
| To be roasted in ghee | |
|---|---|
| Peppercorns | 1 1/2 tbsps |
Method:
1. On a low flame , dry roast the coriander , fenugreek , cumin , Toor dal each separately until deep brown
2. Heat the oil and roast the chillies until crisp and bright red but not brown. Remove the chillies from the oil and set aside. Remove the chillies from the oil and set aside.Now roast he curry leaves until crisp and dark green . Remove from oil and set aside.
3. Heat the ghee and roast the peppercorns until you get the aroma.
4. Grind all the ingredients including asafoetdia into a fine powder.
As usual like all masala powders , cool and store in an airtight container.
