½ teaspoon asafetida powder (hing)
1 teaspoon ground fenugreek
1 teaspoon turmeric powder
1 teaspoon black mustard seeds
10–12 curry leaves, roughly chopped
60–8 dried red chile peppers, broken
into pieces
1 heaping tablespoon raw peanuts, dry
roasted
1 teaspoon coarse sea salt
1 teaspoon chutney powder
¾ cup (178 mL) Tamarind Juice (see
recipe on page 66)
4 cups (760 g) cooked brown basmati
rice