Ingredients
dry red chilies 1 cup
coriander seeds 1 cup
chana dal 1/3 cup
tuvar/ arhar dal 1/3 cup
fenugreek seeds/ methi 2 tbsp
jeera 1 tbsp
peppercorns 1/2 tbsp
urad dal 2 tbsp
Method
since I cough a lot while roasting chilies, I prefer to add them in parts when I roast the dals. So, each dal roast in medium flame stirring continuously till they turn light brown, adding part of the chilies, same way roast coriander seeds, jeera, peppercorns separately, once they all cool, powder them to a fine powder in your mixer jar, remove, once cool, store in an air-tight container.
Some people add turmeric and hing while frying, but, I prefer to add them when I make sambar. This powder can be stored for long, provided you use dry hands and spoon. You can use the same powder for making rasam also, but while boiling tamarind water, add 1" ginger finely chopped and 1/2 tsp jeera, along with a tbsp of finely chopped fresh coriander leaves, with tomato, to get a good flavour.
dry red chilies 1 cup
coriander seeds 1 cup
chana dal 1/3 cup
tuvar/ arhar dal 1/3 cup
fenugreek seeds/ methi 2 tbsp
jeera 1 tbsp
peppercorns 1/2 tbsp
urad dal 2 tbsp
Method
since I cough a lot while roasting chilies, I prefer to add them in parts when I roast the dals. So, each dal roast in medium flame stirring continuously till they turn light brown, adding part of the chilies, same way roast coriander seeds, jeera, peppercorns separately, once they all cool, powder them to a fine powder in your mixer jar, remove, once cool, store in an air-tight container.
Some people add turmeric and hing while frying, but, I prefer to add them when I make sambar. This powder can be stored for long, provided you use dry hands and spoon. You can use the same powder for making rasam also, but while boiling tamarind water, add 1" ginger finely chopped and 1/2 tsp jeera, along with a tbsp of finely chopped fresh coriander leaves, with tomato, to get a good flavour.