Monday, October 21, 2013


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.


R said...

so flavorful, will try it out sometime. is it ok to use any other oil?

About me

About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.

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