25 gms. whole dry red chillies
25 gms. coriander seeds
10 gms. Bengal gram
1 teaspoon fenugreek seeds
2-1/2 cm. piece turmeric
1 teaspoon peppercorns. | Lightly roast all ingredients on a griddle. Grind to a powder and sieve.
Roasting of spices: Before grinding, the spices are sometimes roasted to bring out the characteristc aromas. To roast, place spices in a small, heavy skillet on medium heat. Stir continously until the spices darken by a few shades and give out their distinct aromas. |
