Follow these steps for perfect results
Black pepper powder
Salt
to taste
Tamarind
Cumin seeds
Chana dal
Curry leaves
fresh
Methi Seeds (Fenugreek Seeds)
Heat oil in a pan on medium heat.
Roast chana dal, black pepper, fenugreek seeds, and cumin seeds until well roasted.
Stir in the curry leaves and saute for a few seconds.
Cool the mixture completely.
Grind the mixture into a coarse powder with salt in a food processor.
Serve with hot steamed rice and sesame oil.
Expert advice for the best results
Dry roast the ingredients on low heat to prevent burning.
Ensure the curry leaves are completely dry before grinding to prolong shelf life.
Store in an airtight container to maintain freshness.
Everything you need to know before you start
5 mins
Can be made ahead and stored for several weeks.
Serve in a small bowl alongside rice and other dishes.
Serve with hot steamed rice and a drizzle of sesame oil.
Serve as a side dish with South Indian meals.
Balances the spice.
Discover the story behind this recipe
Commonly used in South Indian households as a flavourful accompaniment to meals and a source of nutrients.
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