1 tsp cumin seeds
½ tsp mustard seeds
1 tsp fenugreek seeds
4 small dried red
chilies
1 tsp whole black
peppercorns
10 fresh or dried
curry leaves, optional
½ tsp ground ginger
1 tsp ground
tumeric
Toast all ingredients in
a sauté pan over medium heat, shaking pan often, until fragrant – 5
minutes. Transfer to a spice mill and
grind to a powder. Store in a cool, dry
place in an airtight container for 3 to 4 months.
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