Prep
5 m
Cook
10m
Serves
4
Ingredients
Ingredients
Oil for cooking
450 gms red chillis
15-20 dried curry leaves (optional)
450 gms coriander seeds
100 gms cumin seeds
50 gms mustard seeds
25 gms fenugreek seeds (methi)
25 gms black peppercorns
50 gms chana daal (chick pea lentils)
50 gms toovar daal (yellow lentils)
25 gms urad daal (black gram lentils)
100 gms turmeric powder
50 gms sesame seeds
Method
1. Heat a little oil in a heavy-based pan or griddle (tawa) and fry the chillis.
2. Remove from the pan and add a little more oil and fry the curry leaves until crisp. Remove and set aside.
3. Wipe the pan and dry-fry all the other ingredients until crisp. Grind all the ingredients in a coffee grinder or with a mortar and pestle. Sieve and store in an airtight container.
Image courtesy: Sambar powder
