Ingredients
| 3tsp oil / olive oil | 1 tsp black mustard seeds | 1 tsp cumin seeds |
| 2 pinches ofasafoetida | 10-15 curry leaves | ½ tsp turmeric powder |
| 1 tsp coriander powder | Pinch of red chilli powder (optional) | small amout of grated ginger |
Additional Ingredients as per your taste (Optional)
| Fresh chopped coriander leaves | Chopped carrot or whole peas | Grated beetroot |
| Sugar / jaggery | Salt / rock salt | Fresh or dried coconut |
| Crushed Roasted peanut |
Recipe Step By Step
Step 1
Heat the oil on low flame (don’t let it smoke)
Step 2
Add the mustard seeds
Step 3
When they pop, add the cumin seeds, then diluted asafoetida, curry leaves, turmeric, coriander powder, chilli powder, and ginger. Cook well make sure that the spices do not burn
Step 4
After that, add vegetables or dal, or use the mix in salads or chutneys
Benefits of spices
- Some spices like asafetida or ajwain helps in digestion
- Adding coriander and curry leaves are beneficial or taste enhancer
- Whole spices are very good for health they have anti-inflammatory property
- Proper use of spice can make your dish so well and healthy
- Spices play the protagonist role in any dish and the dishes are incomplete without spices
