Prep
10 m
Cook
15m
Serves
Makes 2 kilograms (approximately)
Ingredients
500 gms red chillies
500 gms Kashmiri red chillies
50 gms mustard seeds
7 black cardamoms
5 gms green cardamoms
30 gms fennel seeds
25 gms toasted sesame seeds (substitute for poppy seeds)
60 gms whole turmeric
1 nutmeg
15 gms bay leaves
4 pieces mace
10 gms asafoetida (hing)
50 gms Triphala
10 gms rock flower or black stone flower
13 gms cloves
25 gms black pepper
25 gms star anise
60 gms cumin seeds
50 gms caraway seeds
200 gms coriander seeds
30 gms cinnamon sticks
Method
1. Sun dry the red chillies. Next, dry roast all the spices on a low flame.
2. Combine and mix all ingredients together and add it to a food processor; grind into fine powder.
3. Store in an airtight container and use when required.
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