Recipe ingredients
- Red chillies - 1 cup (broken into small pieces and tightly packed)
- Dry coriander seeds - 1 cup
- Gram dhal - 2 tablespoons
- Oil - 1 tablespoon
- Cumin seeds - 1 teaspoon
- Fenugreek - 1/2 teaspoon (methi seeds)
- Hing - a pea size lump or 1 teaspoon hing powder
- Curry leaves - 3 sprays.
Recipe method
- 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.
Other indian recipes:
Mangalore rasam powder recipe
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