
Prep Time | 10minutes |
Cook Time | 20minutes |
Servings | 200ml Jar |
Ingredients
- 50gramsDried Red Chillies
- 1/3cupCoriander Seeds
- 1tbspToor Dal
- 1tbspChana Dal
- 1tbspCumin Seeds
- 1/2tbspBlack Peppercorns
- 1/4tspFenugreek Seeds
- 1/2tspMustard Seeds
- 1Turmeric StickRoughly Broken
- Small Ball of Asafoetida/Katti Perungayam
- Handful of Fresh Curry Leaves
Ingredients
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Instructions
- Dry roast each ingredient individually until they change color slightly and are fragrant.
- Cool them down on a plate.
- Finally dry roast fresh curry leaves until there is no moisture.
- Grind them into a smooth powder in batches if required.
- Store in an airtight container. Use to make sambar!
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