10 December 2012,04:38 by

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Makes :
220 Grams

Preparation Time :
15 minutes

Cooking Time :
5 minutes

Preparation Method :

  • Dry roast the curry leaves for a couple of minutes. Set aside.
  • Roast the coriander seeds, peppercorns, cumin seeds, fenugreek seeds, mustard seeds, black gram dal, Bengal gram dal and asafoetida powder in oil till the dals turn golden.
  • Grind all the ingredients to a fine powder.
  • Serve with hot rice and ghee.


  • 150 grams coriander seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds
  • ½ tablespoon fenugreek seeds
  • ½ tablespoon mustard seeds
  • 1 large bunch curry leaves
  • 1 tablespoon black gram dal
  • 1 tablespoon Bengal gram dal
  • 1 teaspoon asafoetida powder
  • 2 teaspoon Cooking oil
  • 2 tablespoon powdered jaggery
  • A marble-sized tamarind ball
  • Salt to taste

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