Ingredients
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1 tablespoon clove
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1/2 cup coriander seed
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1 tablespoon fennel seed
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1 tablespoon black mustard seeds
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3 tablespoons fenugreek seeds
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2 tablespoons black peppercorns
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1/4 cup ground cardamom
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1/4 cup ground turmeric
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1 tablespoon ground ginger
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2 curry leaves, chopped into small pieces
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3 tablespoons cumin seeds
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3 small dried hot red chilies, seeds and stems removed
Instructions
- Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.
- Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
- Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.