Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------SRI LANKA------------------------------
1 oz Coriander seeds 6 Green cardamons
1/2 oz Cumin seeds 6 Cloves
1 tb Fennel seeds 6 Curry leaves
1 ts Fenugreek seeds 1 ts Cayenne
1 sm Piece of cinnamon

Dry roast the whole spices in a heavy frying pan over medium heat
until they turn dark brown, stirring frequwntly to prevent burning.
Cool, then combine with curry leaves and cayenne and grind to a
powder. Stored in an airtight container, it will keep 3-4 months.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 88
Submitted By DIANE LAZARUS On 02-16-95

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