Ingredients Jump to Instructions ↓

  1. Red chillies - 1

  2. Dry coriander seeds - 1

  3. cup Gram dhal - 2

  4. tablespoons Oil - 1

  5. tablespoon Cumin seeds - 1

  6. teaspoon Fenugreek - 1/2

  7. teaspoon hing powder Curry leaves - 3

Instructions Jump to Ingredients ↑

  1. : Break up the chillies along with the stalks into smaller pieces (to enable easier powdering). Heat oil in a kadai and fry on a slow fire, the hing and the fenugreek seeds till light brown in colour. Add coriander seeds, red chillies, cumin seeds, gram dhal and curry leaves and fry for about five minutes on a slow flame till it is well roasted and you get a lovely aroma. Remove from flame and allow to cool. Powder fine and bottle it. This powder can be used for 2-3 months. Use the chillies along with the stalks – as the stalks also have the potency of the chillies.


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