February 11, 2016


Coriander seeds - 25 gms
Pepper corns - 2 tsp
Cumin seeds- 3 tsp
Dried neem flower - handful
Dried ginger - one bit
Salted dried sundaikkai - 20-25 berries
Asafoetida - big piece
Curry leaves - handful
Salt - 35 gms
Red chillies - 4


  • Roast the neem flower, to a dark red colour and keep it aside.
  • Roast the other ingredients also, to a reddish brown colour.
  • Fry the asafoetida, and roast the curry leaves also, to reddish brown colour.
  • Heat the salt, till it splutters vigorously and remove, when fried lightly.
  • A teaspoon of mustard may also be roasted without oil, and used, if desired.
  • Wipe dry a stone mortar, and pound all the ingredients together, into a very smooth powder.

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