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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