12 Kashmir Chillies

25 tea spoon Coriander seeds (Dhania)

1 tea spoon Asafetida (Hing),

1 tea spoon Fenugreek seeds (Methi seeds),

1 tea spoon Turmeric (Haldi),

1 tea spoon Cumin seeds (Jeera),

1 tea spoon Mustard seeds (Rye),

1 tea spoon Pepper corns,

1 tea spoon Chick Peas (Channa dal),

1 tea spoon Black Gram (Urad Dal).

Remove and discard the stems of the Kashmir chillies. Break chillies into two or three pieces.

Lightly roast all the ingredients.

Let all the roasted ingredients cool to room temperature.

Put all the ingredients in a mixer/grinder and turn on the machine until the spices are finely ground. Sieve. Repeat this procedure with the thicker pieces.

Allow the ground mixture to cool and store in a sterilised air-tight bottle. Keep it away from heat and sunlight.

The ingredients should be roasted in a heavy bottom frying pan on low heat to avoid burning. Or they can be roasted in an electric oven.

Sambar Powder is used in : Sambar.