Kuzhambu Chilli Powder
Servings Prep Time
1Year shelf life 15minutes
Servings Prep Time
1Year shelf life 15minutes
Ingredients
Recipe Notes

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.