10 December 2012,04:26 by

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Preparation Time :
15 minutes

Preparation Method :

  • Heat a little oil and roast the fenugreek seeds in the oil. Set aside.
  • Grind together the ripe red chillies, fenugreek seeds, asafoetida and salt coarsely.
  • Store it in an air tight container and can be used for about 3- 6 months.
  • While serving, temper with a mustard and asafoetida tadka and a dash of lime juice.
  • Serve with chapatti, upma, curd rice and lemon rice.


  • 25 Ripe red fresh chillies 
  • 1 teaspoon fenugreek seeds 
  • 1½ teaspoon Asafoetida
  • 1 lemon Lime Juice 
  • 1 tablespoon Cooking oil
  • Salt to taste

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