Ingredients:
Coriander Seeds – 100 gms
Fenugreek Seeds – 20 gms
Dry Red Chilly – 100 gms
Bengal Gram – 100 gms
Cumin Seeds – 25 gms
Solid Asafoetodia / Katti Perungayam – 50 gms
Cooking Instructions:
Fry coriander seeds in a deep pan in a simmer flame until it smells well and keep it aside. Fry the fenugreek seeds in a pan in a simmer flame until it turns a little brown and keep it aside. Fry dry red chilly for a while in a simmer flame until it turns a little brown and keep it aside. Fry Bengal gram in simmer flame in a pan until it turns brown and smells well. Similarly fry asafoetodia and cumin seeds in pan in simmer flame until it smells well and keep it aside. Now let all the fried ingredients to cool for a while.
Add all the fried ingredients in a mixie and grind it to fine powder. Let it cool for a while and store it in an airtight container and use whenever it require.
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