|
Ingredients
|
Quantity
|
|
Dry red chillies
|
1.5kg
|
|
Coriander
|
2kg
|
|
Split red gram
|
115gms
|
|
Bengal gram dal
|
115gms
|
|
Split black gram
|
115gms
|
|
Cumin
|
115gms
|
|
Mustard
|
1 tbsp
|
|
Fenugreek
|
1 tsp
|
|
Pepper
|
115gms
|
|
Asafoetida
|
a pinch
|
|
Parboiled rice
|
115gms
|
|
Turmeric
|
1 tsp
|
|
Curry leaves
|
1 tsp
|
First dry all the ingredients in the sun. Roast dry all the
ingredients together except chillies. Roast chillies separately. Powder
chillies separately and other ingredients. Pass through a sieve and mix. Keep
in air tight tins (keeps for 1 year)
