Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Coriander seed
1 c Dried red chilies
1/8 c Black peppercorns
1/8 c Cumin seed
1 ts Fenugreek seed
1 ts Mustard seed
1/4 c Split urad dal
1 ts Poppy seeds
2 Inch cinnamon stick
20 Curry leaves
1 ts Ground tumeric

Dry roast the coriander seeds, red chilies, peppercorns, cumin seeds,
fenugreek seeds, mustard seeds, urad dal, poppy seeds, cinnamon stick
and curry leaves separately over moderate heat until aromatic. Grind
to a fine powder in a spice grinder. Add tumeric and mix well.
Store in an airtight container for about 3 months. Makes about 2 1/4
cups. (This mixture is very hot. Use with care.)

Recipe By : Indian Light Cooking

From: Meg Antczak Date: 07-30-95 (20:24) (159)
Fido: Cooking

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