Red Chillies – 15 Nos
Coriander Seeds (Daniya) – 3 tablespoons
Thuvar Dal – 1 tablespoon
Bengal Gram Dal – 1 tablespoon
Urad Dal – 1/2 tablespoon
Black Pepper – 1 Teaspoon
Jeeragam (Cumin) – 2 teaspoons
Mustard – 1 Teaspoon
Vendhayam (Fenugreek Seeds) – 1 teaspoon
Asafoetida – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Curry Leaves – few
Oil – 1 tablespoon