So I promised to tell you folks the ingredients that go into my Mom's khara powder. Boy, try asking my Mom for measurements. Here's my conversation with her:
Me: So how much dhania do you need?
Mom: Swalpa. Jasti byada. (Little. No need for more.)
Me: So what's little? One teaspoon?
Mom: Ya or maybe 2.
Me: Give me at least an approximate estimate here.
Mom: O.K. 3 teaspoons.
Me: 3? Now is that little or more?
So it goes.....
I did manage to get the complete details of how to make the khara powder. Remember, if it is not to your liking, just tweak the ingredients and the measurements here and there as you try again :)
Ingredients
1 cup red chilli pods (the real red variety, called byadgi in North Karnataka) but you can use other variety too
3 tspn dhania seeds (cilantro)
3 tspn jeera seeds (cumin)
1 and 1/2 tspn methi seeds (fenugreek)
1 tspn mustard seeds
1/4 tspn pepper corns
1/4 tspn hing (asoefoetida)
Optional - 1/4 tspn turmeric root or turmeric powder (we can add turmeric powder when you cook the lentils, veggies etc)
1/4 tspn salt (acts as preservative)
Method
Fry the above ingredients in a little bit of oil (a tspn) individually, add salt and grind. Then store in an air-tight container.
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