1 tablespoon of cummin
3 tablespoon of coriander seeds
1 tablespoon of blackpepper
1 tablespoon of turmeric
1 tablespoon of channa dal (optional)
3 dried chilli (optional)
You can pan- roast them separately before grinding, I do both ways, most of the time I don't roast these spices.
After grinding, let the fine spice mix cool down. Store it in a air-tight container or jar.
You can add some roasted curry leaves i the mix. Use it accordingly, when you make rasam (clear soup).
Learn how to make simple rasam .
Comments
Post a Comment