Ingredients
10 Dried Red Chilies
2 Tablespoons Coriander seeds
2 Teaspoons Whole Black Peppercorns
1 Teaspoon Fenugreek seeds
1 Teaspoon Cumin seeds
2 Sticks Cinnamon
1 Teaspoon Turmeric powder
1/2 Teaspoon Asafoetida/ Hinge
2 Sprigs Curry Leaves
MethodOn low flame lightly roast each of the ingredient separately in a pan until it just begins change and release an aroma. Do not roast the turmeric and asafoetida.
When the all the ingredients are roasted. Cool completely and powder it in a small mixer jar. Mix in the asafoetida and turmeric powder and pulse it once or twice. Store in an airtight container.
Labels: Masalas, South Indian, Homemade, Sambar, Preservatives free, Gluten free, Vegan, No Onion No Garlic
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