Coriander seeds (Dhaniya) : 2 cups
Broken red chillies : 2 cups
Jeera (Cumin) : 3 tsp
Mustard seeds : 2 tsp
Methi seeds (Fenugreek) : 1 tsp
Pepper corns : 1 tsp
Hing (Asafoetida) : a little
Dry roast dhaniya in a hot pan till they splutter and turn golden brown.
Add red chillies and roast for a short time. Pour into a wide basin.
Dry roast other ingredients except Hing. Add them to the basin. Add hing.
Wait for the ingredients to cool to room temperature. Grind to very fine powder in a mixer-grinder. Store mensina pudi in an air-tight bottle.
We use it as masala for saaru, gojju and even potato curry.
We get two kinds of red chillies, the non-spicy byadagi and the spicy guntur. I like to use a combination of both of these.
Recipe Courtesy: Ratna Rao (Via Dailysamayal)