20 red chilli(round sambar chilli)
100 gms coriander seeds
2 tbsp chenna dhal
4 tbsp toor dhal
1 tsp fenugreek seeds
1 tsp cumin seeds
1 ½ tsp mustard seeds
1 tsp gingely oil
In a nonstick pan heat oil.
Fry red chilli for 5 minutes on a low flame and keep the chilli aside in a plate.
In same pan fry chenna dhal and toor dhal until it turns light red in color.
And keep it with red chilli.
Next in same pan fry coriander seeds, cumin seeds, fenugreek seeds and mustard.
Once the mixture is cold grind everything and store it in an airtight container.