Follow these steps for perfect results
Wheat Germ
Salt
to taste
Curry Leaves
Jaggery
Tamarind
Asafoetida (hing)
Methi Seeds (Fenugreek Seeds)
Sunflower Oil
Dry Red Chillies
Dessicated Coconut
Gather all ingredients.
Dry roast wheat germ in a heavy-bottomed pan over medium heat until nutty aroma develops (8-10 minutes).
Remove wheat germ and set aside.
Dry roast desiccated coconut in the same pan for about a minute until warm and crisp.
Remove coconut and set aside.
Heat sunflower oil in the pan, add fenugreek seeds and let them crackle.
Add dry red chilies and roast until crisp.
Add asafoetida and curry leaves and roast for a few seconds.
Turn off the heat and allow all ingredients to cool.
Blend wheat germ in a mixer grinder until coarse powder forms.
Add roasted ingredients, tamarind, salt, and jaggery to the grinder.
Blend into a smooth powder.
Check for salt and spices; adjust to taste.
Store in the refrigerator and use as needed.
Serve with hot rice and ghee or sesame oil.
Expert advice for the best results
Roast ingredients evenly for best flavor.
Store in an airtight container in the refrigerator to maintain freshness.
Everything you need to know before you start
5 minutes
Can be made ahead and stored for weeks.
Serve in a small bowl alongside the main dish.
Serve with hot rice and ghee or sesame oil.
Serve with akki roti.
Sprinkle over dosa or idli.
Cools the palate after the spice.
Discover the story behind this recipe
Traditional spice blend used as a condiment.
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