Ingredients:
- Red chili- 500 g
- Coriander seeds- 500 g
- Cumin seeds- 250 g
- Peppercorns – 100 g
- Fenugreek seeds(Vendhayam)- 25 g
- Mustard seeds (Kadugu)-25 g
- Hing (Asafetida)- 25 g
- Channa dal (Kadalai paruppu) -200 g
- Toor dal(Thuvara paruppu)- 200 g
- Urad dal (Ulutham paruppu) – 100 g
- Rice – 100 g
- Curry leaves- 50 g
- Fennel seeds (Perunjeeragam) – 50 g
Recipe:
- Roast each ingredient separately.
- Roast Red chilies and Curry leaves till it becomes crispy. If the Red chilies are already crispy, no need to fry.
- Roast Mustard seeds and Peppercorns till it starts spluttering.
- Roast Hing, Red chili and Curry leaves with little Oil. If you are using powdered Hing, roast without Oil. For the other ingredients, do not use oil to roast.
- Roat all the remaining items till it turns into golden brown.
- Dry grind all the fried items and store it in an air-tight container.