Ingredients:
1. Byadagi chilly – 500g
2. Guntur chilly – 100g
3. Coriander seeds – 250g
4. Bengal gram – 100g
5. Urad daal – 50g
6. Fenugreek – 30g
7. Jeera – 3 Table spoon
8. Poppy seeds – 3 Table spoon
9. Cardamom – 6
10. Jaapatre – 1
11. Nutmeg/ jaakayi – 1/2
12. Cinnamon – 10g
13. Cloves – 5
14. Curry leaves – 1/2 wisp
15. Asafoetida – 1 Tea spoon
Procedure:
1. In a pan, add 2 Table spoon oil, bengal gram, urad daal, fenugreek, cinnamon, cloves and fry until the bengal gram turns golden brown.
2. Add cardamom, nutmeg and jaapatre and give it a nice fry for 3-4 minutes.
3. Now add coriander, both the chillies and curry leaves and fry until the chilly becomes completely roasted.
4. Turn off the gas and add jeera, poppy seeds and asafoetida and give it a mix.5. Once it’s cool down, grind it into fine powder.