Indregients:
1. Dhaniyalu: 1/2 cup
2. nuvvulu: 1/2 cup
3. sounpu: 1/4 cup
4. rendu mirchi: 20
5. minappppu: 1/4 cup
6. senaga pappu: 1/4 cup
7. pallilu/veru senaga pappu: 1/4 cup
Procedure:
1. Dry roast each spice separately, let them cool.
2. Grind them together with Salt.
3. Store it in a dry airtight container.
No comments:
Post a Comment