What you need:
1 cup Whole Dhania
2 cups Red Chilli [Byadige]
1 cup Red Chilli [Guntur]
2 tablespoons Jeera
2 tablespoons Peppercorn
2 tablespoons Methi
1 tablespoons Mustard
4 - 5 strands Curry Leaves
2 cups Red Chilli [Byadige]
1 cup Red Chilli [Guntur]
2 tablespoons Jeera
2 tablespoons Peppercorn
2 tablespoons Methi
1 tablespoons Mustard
4 - 5 strands Curry Leaves
How to Make it:
- Dry roast all the ingredients separately.
- Powder all to fine powder.
- Add 2 strands of whole curry leaves once the powder is cool.
- Store in an airtight container for daily use.
- Can be refrigerated for up to 6 months.