Ingredients

Kadale belle ( channa dhal)—1 tablespoon

Uddina belle (urad dhal)—1 tablespoon

Coriander seeds ( dhania seeds//kothambari bija)—1/4 cup

Jeera (jeerige//cumin seeds)—1 tablespoon

Menthya kaalu (methi dana//fenugreek seeds)—1 tablespoon

Black pepper corns ( kaalu menasu)—1 teaspoon

Sasive ( mustard seeds//rai)—1 teaspoon

Hing(asafoetida//ingu)—1 teaspoon

Dalchini (cinnamon sticks)—2 inches piece

Dry red chillies ( bydagi or Guntur or Kashmiri red chillies)—20 or to your spice level

Note: I have used bydagi red chillies as it gives good colour and taste.

For variation you can add few curry leaves (karibevu//kadipatta) while roasting

Oil—1 teaspoon

Method for roasting

Take all the ingredients together in a pan or kadai.

Roast everything on low medium flame stirring continuously.

Make sure no spices are burnt.

Fry them till they are aromatic and slightly changes to brown colour.

Turn off the heat.

Take the pan off the heat.

Let it cool down completely.

Transfer the mixture to a mixer grinder jar and grind everything to a fine powder.

Store in an airtight container after it cools down.