Ingredients
Scale
- 4 teaspoon Toor Dal
- 2 teaspoon Urad Dal
- 2 tablespoon Peanuts
- 2 teaspoon Coriander Seeds
- 1/2 teaspoon Fenugreek Seeds (methi)
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Cumin Seeds
- 1 small piece Cinnamon Stick (1 inch)
- 1/2 teaspoon Mustard Seeds
- 12 Red Chilli
- 1/2 teaspoon Turmeric
- 3/4 teaspoon Asafoetida (Hing)
- 1/4 cup Copra / Dessicated Coconut Powder
- 2 teaspoon ghee for dry roasting
Instructions
- Roast toor dal and urad dal in ghee on medium flame until brown and golden. Transfer to a plate and set aside.
- Dry roast peanuts until nutty ( the crunchy fried peanut texture ). Transfer to a plate and set aside.
- Roast the coriander seeds, fenugreek, black pepper, cumin, cinnamon and mustard in half a teaspoon of ghee until fragrant. Transfer to a plate and set aside.
- Roast the red chillies in half a teaspoon of ghee until fragrant. Transfer to a plate and set aside.
- Dry roast copra powder until slightly golden. Add in the turmeric powder and the asafoetida and briefly saute for 10 seconds. Transfer to a plate and set aside.
- Let all the ingredients cool to room temperature.
- Grind to a very fine powder and use within a month.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Spice Powders
- Cuisine: South Indian