Ingredients
1 cup coriander seeds
1 tablespoon black peppercorns
1 teaspoon fenugreek seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
10 cloves
1 teaspoon mustard seeds
1 inch cinnamon
10 green cardamoms
10 dried red chillies
20 curry leaves
2 bay leaves
½ teaspoon asafoetida (hing)
6 garlic cloves, sliced and fried
¼ cup fried onions
1 ½ tablespoons turmeric powder
- Salt to taste
Directions
- Heat a earthenware pot, add coriander seeds, black peppercorns, fenugreek seeds, cumin seeds, fennel seeds, cloves, mustard seeds, cinnamon, green cardamoms and dried red chillies and dry roast for 2-3 minutes.
- Add curry leaves and bay leaves and dry roast for 1 minute.
- Add asafoetida and mix well. Transfer into a bowl and allow to cool down to room temperature.
- Add fried garlic and fried onions and mix well.
- Transfer into a blender jar, add turmeric powder and salt and grind to fine powder.
- Transfer into a bowl and let it cool completely. Store in an airtight container and use as required.
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