Cuisine: South Indian
Ingredients:
Coriander seeds – ½ kg
Chana dal (Split Bengal gram) – ¾ cup
Urad dal (Split black gram) – ¾ cup
Rice – 1 cup
Mustard seeds – ½ cup
Fenugreek seeds – ½ cup
Cumin seeds – ¼ kg
Cloves – 12
Cardamom – 25 gm
Cardamom – 2
Salt – ½ cup
Curry leaves – 10 sprigs
Method:
Take a dry kadai / pan. Dry roast all the ingredients separately until they turn golden brown and a nice aroma rises. Dry roast salt also. Then put all the roasted ingredients on a broad plate and let them cool. Once cooled, put all the ingredients in a blender jar and grind into a fine powder.
Store in an air-tight glass jar.
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