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Ingredients
- 100 grams coriander seeds 3 1/2 ounces, or about 7 tablespoons
- 3 dry red chilies
- 4 tablespoons fennel seeds
- 4 tablespoons cumin seeds
- 1 teaspoon fenugreek seeds
- 1 tablespoons peanuts
- 20 to 30 curry leaves
Ingredients
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Instructions
- Dry roast curry leaves in a pan for a minute on low flame till crispy. Remove from the heat and keep aside.
- Dry roast red chilies till color changes a bit. Remove from the heat.
- Dry roast coriander seeds, fenugreek seeds, fennel seeds and cumin seeds together till nice aroma comes.
- Similarly, dry roast peanuts for few seconds. Remove from the heat and allow to cool. No need to remove the skin of peanuts.
- Remove from the heat and allow to cool.
- Grind everything together to a powder.
- Store in an airtight container and use when needed.
Recipe Notes
In the USA, it can be hard to find curry leaves, but you can usually locate them in an Indian or Asian market.
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