Ingredients:
50 grms coriander seeds
25 grms dry red chillie
20 grms toor dal
10 grms pepper
10 grms cumin
1 tbs fenugreek seeds
1 tbs tumeric powder
2 sprigs curry leaves
1 tsp asafetida
Method:
Dry roast all the items, taking care not to brown
The fenugreek seeds.
When cool grind it to a little coarse powder in a mixie.
When cool store it in air tight bottle.
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