Ingredients:
1) Yellow Lentils (Toor Dal / Kandi Pappu) = 150 gms.
2) Black Pepper Seeds (Miriyalu) = 50gms.
3) Coriander seeds (Dhaniya) = 50gms.
4) Dry Red Chillies (Endu Mirapakayalu) = 24 or 25 Pieces.
5) Asafoetida (Inguva) = 10gms.
6) Kasoori Methi (Fenugreek) = 3Tbl Spoons.
7) Bengal Gram (Chana Dal / Pachhi Sengapappu) = 25gms.
8) Black Gram (Urad Dal / Minapappu) = 25 gms.
9) Turmeric Powder (Pasupu) = 1Tea Spoon.
10) Garlic (Vellu Vulli) = 5 - 6 Flakes.
11) Curry leaves (Karivepaaku) = 1 Spring
Method:
1) Dry all the above items in the sun for a day or two.
2) Grind all the above items to get a fine powder
Store this powder in a air tight container to retain freshness and flavor.
1) Yellow Lentils (Toor Dal / Kandi Pappu) = 150 gms.
2) Black Pepper Seeds (Miriyalu) = 50gms.
3) Coriander seeds (Dhaniya) = 50gms.
4) Dry Red Chillies (Endu Mirapakayalu) = 24 or 25 Pieces.
5) Asafoetida (Inguva) = 10gms.
6) Kasoori Methi (Fenugreek) = 3Tbl Spoons.
7) Bengal Gram (Chana Dal / Pachhi Sengapappu) = 25gms.
8) Black Gram (Urad Dal / Minapappu) = 25 gms.
9) Turmeric Powder (Pasupu) = 1Tea Spoon.
10) Garlic (Vellu Vulli) = 5 - 6 Flakes.
11) Curry leaves (Karivepaaku) = 1 Spring
Method:
1) Dry all the above items in the sun for a day or two.
2) Grind all the above items to get a fine powder
Store this powder in a air tight container to retain freshness and flavor.
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