Yields: 1.5 cup(approximately)
Dhaniya/Corriander seeds: 1 cup
Guntur chillies: 1/2 cup
Byadige chillies: 1/2 cup
Black pepper: 1/2 cup
Jeera/cumin seeds: 1/4 cup
Fenugreek seeds: 1 tspn
Mustard seeds: 1/2 tspn
Hing powder: 1 tbspn
Curry leaves: 5-6 sprigs, about 50-60 leaves
Turmeric powder: 1 tspn
Preparation
- Roast all ingredients separately, as each ingredient requires different temperature to get roasted.
- Starting with mustard seeds, dry roast till it starts crackling and transfer into a large and wide bowl. Keep adding other ingredients to the same bowl after roasting.
- Now dry roast fenugreek seeds till it turns light brown and transfer to the bowl.
- Dry roast jeera till you get nice aroma and transfer to the bowl.
- Dry roast black pepper till it crackles and transfer to the bowl.
- Mix mustard seeds, fenugreek seeds, jeera, black pepper, hing, turmeric powder, cool and grind into fine powder. (1)
- Dry roast the corriander seeds, slightly till a nice aroma comes. Coriander seeds is ground separately, as it requires more grinding to get a fine powder. (2)
- Use a little cooking oil while roasting the red chillies, to avoid burnt smell. If roasted in microwave, oil is not required.
- Dry roast curry leaves and mix with red chilli, cool. Grind into fine powder.(3)
- Mix all three (1), (2), (3) and grind to mix it properly.
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