1. Dry fry til, jeera and red chillies.
2. Mix all the remaining ingredients and grind to a fine powder.
3. Transfer to a clean bottle and refrigerate (will keep for 2 to 3 weeks)

Variations:
1. This powder can be served as it is or can be mixed with tamarind paste and sufficient quantity of hot water, tempered with mustard seeds and curry leaves and served with idli/dosa/upma/pongal.
2. It can be used as stuffing for vegetables like brinjal/tindli/bhendi/karela etc.
3. It is very useful in journeys.
4. It can be sprinkled over dry curries like fries to give that extra taste.