Serves: 5
Total Calories: 195

1/3 cup white sesame seeds, dry-roasted
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 teaspoon sesame oil or peanut oil
5 to 7 dried red chili peppers such as chile de arbol, broken
3 to 4 tablespoons dried curry leaves
1 teaspoon ground asafoetida
1 cup , roasted peanut, , papery skin removed

1. Prepare the sesame seeds. Then, in a medium cast-iron or nonstick wok or skillet, heat the oil over medium-high heat and stir-fry the chili peppers until a few shades darker, about 1 minute. Add the curry leaves and asafoetida, and stir 30 seconds. Let cool, then grind in a spice or coffee grinder to make a fine powder. Transfer to a bowl.

2. Coarsely grind the peanuts and sesame seeds in a spice or coffee grinder (you may have to do this in 2 or 3 batches). Add to the ground chili pepper mixture and mix well. Store in an airtight container in a cool, dark place, about 1 week at room temperature or about 1 year in the refrigerator.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 195
Calories from Fat: 125

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