Coriander seeds - 1/4 cup
Channa Dal - 1/8 cup or 2 Tblsn heap full
Urad Dal - 1/16th cup or 1 Tblsn heap full
Cumin Seeds - 1/16th cup or 1 Tblsn heap full
Red Chillies - 15 around
Process:
Dry roast all the ingredients on low flame.
Bring it to room temperature and grind them to a fine powder.
Store it in the air tight container.
Add tamarind juice or amchur powder to the curry for the tangy taste.
Curries good with this powder:
Tindora / little gourd curry
Brinjal curry
Capsicum curry.
