For stuffing:
- 1 1/4 tbsps coriander seeds/dhania/dhanayalu
- 3 tbsps channa dal/bengal gram/senaga pappu
- 1 1/2 tbsps urad dal/split gram dal/minappa pappu
- 2-3 dry red chillis, tear and de-seed
- 1/2 tsp cumin seeds/jeera/jeelakara
- pinch of methi seeds/fenugreek/menthulu (optional)
- big pinch asafoetida/hing/inguva
- small gooseberry sized tamarind
Add 1/2 tsp oil in a cooking vessel, add coriander seeds and stir fry till it turns slightly dark in color. Remove.
Similarly, add channa dal and urad dal, roast till them till they turn red and remove.
Dry roast dry red chillis, methi seeds and cumin together for 2 mts and remove.
Cool the dry roasted ingredients.
Add turmeric pwd, salt, tamarind, hing to these roasted ingredients and grind them all together to a coarse pwd.
It should not be wet
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