- Dhaniya Seeds : 1 kg
- Channa Dhal : 100 gms
- Urad Dhal : 100 gms
- Mustard Seeds : 100 gms
- Methi Seeds : 50 gms
- Rice : 50 gms
- Cumin Seeds : 50 gms
- Black Pepper : 50 gms
- Curry Leaves : 1 bunch
- Asafotida : 1 tea spoon (optional)
- Oil : 1 table spoon
- Dry roast all the above ingredients separately. Do not brown them, less than golden brown. While roasting Dhaniya add a table spoon of oil.
- Put them all together and make it a fine powder. If in India you can get this powdered in the flour Mill else use Coffee grinder.
- Mixier Grinder can be used to powder however it does not make a fine powder.
Use this for all Masala Sambar / Non veg Curries and it does not give a raw taste.