Ingredients
1 tablespoon uncooked rice
4 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons fennel seeds
2-inch (5-cm) cinnamon stick
1/2 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1 teaspoon black mustard seeds
1 teaspoon turmeric powder
5 cardamom pods, shelled
5 cloves
4 pieces of 2-inch (5-cm) pandan leaves/ Sarva sugandhi leaf
2 sprigs curry leaves
Method of Preparation
Toast each ingredient separately in a saucepan over medium
heat, stirring often, until fragrant and browned.
Remove from heat, cool, and grind together in a Mixer grinder.
Store in a tight
container in the refrigerator
