Ingredients:

• 1 Cup Coriander seeds
• 1 cup Tur dal
• 1/2 cup Pepper
• 10 nos Red chellies
• 1/2 cup Cumin seeds
• 2 Spikes Curry leaves

Method:

• Roast all ingredients slightly in the pan without oil.
• Then mix all and make rough powder in the mixie.

Ingredients:

• 1/2 Kg Red Chilli
• 1/2 Kg Dhanya (Coriander Seeds)
• 50 Gms Cumin Seeds
• 50 Gms Fennel Seeds
• 20 Gms Pepper
• 10 Gms Fenugreek
• 100 Gms Raw Rice
• 50 Gms Kadalai Paruppu( Channa Dhal)50 Gms
• Thuvaram Paruppu (Toor Dhal)50 Gms
• Curry Leaves Dried
• 1 No. Turmeric

Method:

• Slightly roast all items except Red chillies in a pan with out oil.
• Dry Red chillies in the sun.Mix all items and grind to a fine powder in the mill.

Ingredients:

• 1 cup Urad daal
• 7-9 Dry red chilli
• 1/4 tsp Asafoetida
• A sprig Curry leaves
• 1 tsp Oil
• Salt to taste

Method:

• Heat the oil in a pan and roast all the ingredients until golden brown.
• Cool it and powder it in a mixie.
• Store in air tight container for future use.

Ingredients:

• 25 gms cinnamon
• 25 gms cloves
• 25 gms cardamom
• 1 no. nut meg
• 1 no. nutmeg flower
• 4 no. star anise
• 2 no. marati mokku
• 10 gms fennel seed
• 10 gms cumin seed
• 10 gms pepper
• 3 no. bay leaves

Method:

• Roast all slightly in the pan with out oil.Make into a powder in the mixie.
• This powder can be used in the veg and nonveg Chettinad items.

Ingredients:

• 150 gms Curry Leaves dried
• 3 nos Red Chillies
• 30 gms Urad Dhal
• ½ tsp Pepper
• ½ tsp Cumin Seeds
• A pinch Asafoetida
• Salt to taste.

Method:

• dry roast all the ingredients n a pan.Make into a fine powder in the mixie.
• This goes well with hot rice and ghee.

Ingreidinets:

• 11/2 Tbsps – dhania
• 1 Tbl.sp – black gram dhal
• 1 Tbl.sp – bengal gram dhal
• 11/2 tsp – gingelly seeds
• 20 – red chillies

Method:

• Fry all the spices in a teaspoon of oil till golden brown colour. Powder and keep