Ingredients:

• Coriander seeds ½ cup
• Cumin seeds ¼ cup
• Fennel seeds 2tsp
• Fenugreek ½ tsp
• Cinnamon stick 1
• Whole cloves 1
• Cardamom seeds 1/2tsp
• Curry leaves 1 stem
• Ground rice 2tsp
• Chilli dried 2

 

1. In a dry pan, roast separately coriander seeds, fennel seeds, fenugreek and dried chilli. Shake the pan frequently during roasting to achieve colour. The spices should be roasted to a dark brown colour. Take care not to burn the spices at this stage.
2. As each spice is roasted, remove them to a mortar and pestle and grind to a fine powder.
3. Add the cinnamon, cloves and cardamom seeds and grind to a powder.
4. Cook curry leaves in a little oil to brown and dry them. Grind to a powder in the mortar and pestle.
5. Dry roast the rice grains until slightly golden. Grind to a powder and combine with the spices.
6. Store the powder in a airtight container for 6-8 weeks and use as required.