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. In a tsp of gingelly oil, fry 250gms of red chillies and 250gms of coriander seeds separately for a few minutes. Keep them aside. Again dry fry 100gms of peppercorns, 100gms of red gram dal[thuar dal], 100gms of Bengal gram dal and 100gms of black gram dal to a light brown colour. When cooled down, powder them finely.