Ingredients
Toor dal/kandi pappu 1/2 cup
Channa dal 1/2 cup
Coriander seeds/dhaniyalu 1/2 cup
Red chilli/endu mirapakayalu 10
Cumin seeds/jeelakarra 3/4 cup
Black pepper/miryalu 3/4 cup
Curry leaves/Karivepaku 4 or 5 strings
Hing 1/2 tsp
Method
- Dry roast red chilli in medium flame.
- Dry roast channa dal and toor dal separately until dals get golden brown in color. Keep a side in a plate for cooling and then roast coriander seeds, cumin seeds and pepper for about 2 minutes. or you can be kept in the microwave for 2 minutes to get crisp.
- Let these ingredients get cool.
- Grind all ingredients along with hing in a mixer grinder and to maintain the flavor and freshness store in an airtight container or in a glass jar.
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