- Coriander seeds 7 sp
- Channa dal (Bengal gram dal) 1 sp
- Peppercorns 1 sp
- Mustard seeds 1 sp
- Cumin seeds 1 sp
- Fenugreek seeds 1 sp
- A few curry leaves
Dry roast each of the ingredients for a minute or two. Cool and grind to a fine powder.
Note: Measure the quantity of ground powder and add equal quantity of red chili powder. Mix thoroughly and store in an airtight container.