( Spice powder for gravy dishes in Saraswat / Konkani Cuisine )
Recipe Credit - Rasachandrika
Ingredients
500 g coriander seeds
250 g red chillies
20 g turmeric pieces
40 g black gram dal
40 g Bengal gram dal
20 g black peppercorns
40 g fenugreek seeds ( methi )
20 g asafoetida
50 g mustard seeds
50 g cumin ( jeera ) seeds
2 handfuls curry leaves
Groundnut oil for frying
250 g red chillies
20 g turmeric pieces
40 g black gram dal
40 g Bengal gram dal
20 g black peppercorns
40 g fenugreek seeds ( methi )
20 g asafoetida
50 g mustard seeds
50 g cumin ( jeera ) seeds
2 handfuls curry leaves
Groundnut oil for frying
Method
Handpick and clean all the ingredients.
Pour sufficient oil in a frying pan, heat it slightly and fry all the ingredients separately on a low heat until they are light brown.
Pound them together and sieve.
Blend the masalas well and store in a glass jar with a tight lid.
Pour sufficient oil in a frying pan, heat it slightly and fry all the ingredients separately on a low heat until they are light brown.
Pound them together and sieve.
Blend the masalas well and store in a glass jar with a tight lid.
2 comments:
lovely recipe.. thanks for sharing!!
This looks wonderful!
Post a Comment