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4-6 dried red chilies
1 oz coriander seeds
2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp black peppercorns
1 tsp fenugreek seeds
10 fresh curry leaves
1/2 tsp ground ginger
1 tbsp ground turmeric
Carefully remove the seeds from the chilies, (be sure not to touch
your face with your hands!)
Roast the whole spices until hot/ crisp.
Grind dry spices to a fine powder and seal in ziploc or vacuum seal
bag (or jar).
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