75 g (2 1/2 oz) dry red chillies (sookhi lal mirch)
1/2 tbsp (15 ml) vegetable oil
200 g (7 oz) coriander (dhaniya) seeds
50 g (1 3/4 oz) cumin (jeera) seeds
20 g fenugreek seeds (methi dana)
20 g black peppercorns (sabut kali much)
20 g mustard seeds (rai)
20 g Bengal gram (chana dal)
20 g red gram (arhar dat)
20 g poppy seeds (khus khus)
2 cinnamon (dalchini) sticks
5 curry leaves (kadhi patta)
20 g turmeric (haldi) powder
1/2 tbsp (15 ml) vegetable oil
200 g (7 oz) coriander (dhaniya) seeds
50 g (1 3/4 oz) cumin (jeera) seeds
20 g fenugreek seeds (methi dana)
20 g black peppercorns (sabut kali much)
20 g mustard seeds (rai)
20 g Bengal gram (chana dal)
20 g red gram (arhar dat)
20 g poppy seeds (khus khus)
2 cinnamon (dalchini) sticks
5 curry leaves (kadhi patta)
20 g turmeric (haldi) powder
method
1. Fry the dry red chillies in oil. Dry roast all the other ingredients (except turmeric powder) separately till they release a strong aroma.
2. Grind all the ingredients including turmeric powder together to a fine powder.
3. Store the powder in an airtight container and use when required.
2. Grind all the ingredients including turmeric powder together to a fine powder.
3. Store the powder in an airtight container and use when required.
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