In a pan kept over medium-low heat, add oil and once it heats up, add byadgi chilies and fry them till they are aromatic (approximately 50-60 seconds). Remove the chilies and set them aside on a plate to cool.
Add fenugreek (methi seeds), fry them for 10 seconds or so before adding coriander seeds, and peppercorns. Fry them till they turn aromatic.
Add cumin seeds and curry leaves. Fry them for another 10-15 seconds and turn off the gas.
Take the pan off the heat and let it cool down for 10 minutes before grinding them to a fine powder along with the byadgi chilies, turmeric powder, and hing.
If the mixture is warm after being ground, transfer it to a plate and once it cools down, transfer the powder to an air-tight container and store it in a cool place. Stores well for 2-3 months.
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|Serving Size: 1 Serving (7g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 13 (54%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.7mg||0 %|
|Potassium 92.1mg||2 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 1.3g|
|Protein 1g||1 %|
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Calories per serving: 24
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