1 cup channa dal (also called Bengal gram and senaga pappu in my language: telugu)
1/2 cup urud dal (mina pappu)
10 large red chillies
1/4 cup coriander seeds (dhaniyalu)
pinch asafoetida
Fry all ingredients in a small amount of oil (tea spoon)on low heat. Once the fried mixture is luke warm transfer contents to blender and add a table spoon of salt and grind to a fine powder. Store in jar such as empty yogurt can in refrigerator.
1 cup channa dal
3/4 cup coriander seeds
10 large red chillies
1 tea spoon black pepper (whole)
1/4 tea spoon fenugreek
pinch asafoetida
Fry ingredients in a tea spoon of oil on low heat and powder the fried stuff in blender when luke warm to a fine powder.
Ingredients:
1 cup coriander seeds
1/2 cup cumin seeds
1/2 cup black peppercorns
Grind spices without oil or frying
1 table spoon fenugreek seeds
20 large red chillies
1 table spoon mustard seeds
1/4 tea spoon Asafoetida
1 table spoon salt
Fry all ingredients except salt in a little oil (tea spoon) on low heat . When luke warm grind with salt to a fine powder.
This powder is used to make all kinds of chutneys with tomatoes, egg plant, raw tamarind, cucumber, etc.
2 table spoons fenugreek seeds
20 large red chillies
1/2 tea spoon black pepper (whole)
1/4 tea spoon Asafoetida
1/2 tea spoon coriander seeds
Fry all ingredients in a tea spoon of oil on low heat. When lukewarm grind to a fine powder.
This is used to make something like sambar except that you add a lot of sugar and tamarind to give a sweet & sour soup. A speciality is one form where you add sweet potato, potato, pumpkin and anyother vegies like carrots, green beans, etc.
