Ingredients:

1/2tsp Cumin seeds
2tsp Coriander seeds
1tsp Fenugreek seeds
1tsp mustard seeds
6 Dried chilies, broken into several pieces
Few curry leaves
1/2tsp Black gram (urad daal)
A pinch of asafetida
1tbsp black peppercorns

Preparation:

• Roast all ingredients except asafetida in a dry pan and cook over a very low fire, until the chilies become crisp and the spices smell taking care not to burn.

• Cool slightly, then grind all ingredients together, and then mix with the asafetida powder.