| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings | 200ml Jar |
Ingredients
- 50 grams Dried Red Chillies
- 1/3 cup Coriander Seeds
- 1 tbsp Toor Dal
- 1 tbsp Chana Dal
- 1 tbsp Cumin Seeds
- 1/2 tbsp Black Peppercorns
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Mustard Seeds
- 1 Turmeric Stick Roughly 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!
