Kulambu Milagai Thool (Curry Chili Powder)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Measure out 1 kg of red chili peppers (Kashmiri or long dried variety) and spread them on a wide tray to sun-dry.
   ▶ ≈0:35
2. 2
   Gather all the dry ingredients: 1 kg coriander seeds, 200 g cumin seeds, 200 g black pepper, 100 g peanuts, 100 g chana dal, 100 g rice, 100 g fennel seeds, 2 tbsp turmeric, 100 g mustard seeds, and 2 tsp fenugreek seeds.
   ▶ ≈1:05
3. 3
   Prepare a handful of fresh curry leaves, ensuring they are completely dried and crispy, then add them to the mixture.
   ▶ ≈2:21
4. 4
   Mix all ingredients together and spread them out to sun-dry for 2-3 days until completely dry and crispy.
   ▶ ≈2:02
5. 5
   Transfer the completely sun-dried mixture into a grinding machine and grind into a fine powder.
   ▶ ≈2:52
6. 6
   Allow the ground powder to cool completely to room temperature.
   ▶ ≈3:10
7. 7
   Transfer the cooled powder into an airtight container and store it. Keep it away from moisture; it will keep for up to six months when stored properly in an airtight container.
   ▶ ≈3:16