Jeera Lanka Gunda
Sasmita
Jeera Lanka Gunda is one of the staple spice powders in Odia households. Starting from Dalma, any Chaat, Dahi bara -ghuguni-aloo dum to any satvik sidedish preparation; this is the best ever seasoning.
Prep Time 2 minutes mins
Cook Time 10 minutes mins
Total Time 12 minutes mins
Course Condiments
Cuisine Odia
1 cup Jeera (cumin seed) 10-12 no. Lanka (dry whole red chili)
In a pan, take all the whole red chilies.
Over low-medium heat, dry roast the red chillies flipping in between.
Keep an eye for not to burn these.
When these seem to slightly charred, then transfer to a plate.
Into the same pan, add the jeera / cumin seeds and dry roast them as well over low-medium heat.
When seeds becomes medium brown, turn off heat.
Allow the cumin seeds and red chilies to cool down completely.
Either using an electric grinder or even mortar pestle, make a coarse powder.
Store in an air-tight container to use later !
Keep the Jeera Lanka Gunda (cumin - red chili powder) in an airtight container for later use.
While dry roasting, keep an eye not to burn any spices.
Keyword easy and quick, Masala Powder, Odia Spices