Ingredients: Coriander seeds - 3/4 cup Bengal Gram - 1 cup Black Pepper - 1/2 cup Asafodeita - 1 inch piece Curry Leaves - 2 cups Method: Dry roast all the ingredients one by one till the aroma is released. Spread on a plate and let it cool. Grind it to a coarse powder. Store it in an air tight container. This powder can be stored and used for about 3 to 4 months to make Milagu Kuzhambu (Spicy pepper gravy south Indian style) |
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