Ingredients
|
Quantity
|
Sanaga pappu
|
1 cup
|
Black gram (minapappu)
|
1 cup
|
Dania seeds (daniyalu)
|
1 cup
|
Red chillis
|
15
|
Cumin seeds (jeelakara)
|
1 table spoon
|
Fenugreek seeds (menthulu)
|
6 to 7
|
Oil
|
2 table spoons
|
Preparation method
- Heat the pan add, oil to it. When the oil is heated, fry all the ingredients together.
- When it cools down, grind it into a fine powder.
- This powder is used for all vegetable curries.
- Store this powder in an air tight container for 2 to 3 weeks
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