|1Year shelf life||15minutes|
Keep the dried red chili and coriander seeds under direct sunlight for 4 to 5 hours.
Dry roast (without oil) other ingredients separately until it becomes slightly browned.
Mix all the ingredients in a large container after roasting.
Allow 20 to 30 minutes for ingredients to completely cool down.
Grind everything in a flour mill to make smooth and fine powder.
Keep it in a airtight container. It stays good for 10 – 12 months.
Can be used for sambar, potato fry, yam fry and so on.