Yield: 1 Servings
|2¼ cup||Coriander seeds|
|½ cup||Fennel seeds|
|½ cup||Cumin seeds|
|3½ teaspoon||Black peppercorns|
|½ cup||Dried whole red chiles (such|
|1||Cinnamon stick; 7-inch|
|10||Whole cardamom pods|
|5 teaspoons||Turmeric powder|
Recipe by: Tina Kanagaratnam In a dry pan, gently fry, one at a time, the coriander, fennel, cumin, peppercorns, and the whole chiles. Fry the chiles until they are dark brow and crispy. Cool and break the chiles into pieces. Place the chiles, alon with the seeds, in a spice or coffee grinder and process to a fine powder. mix well.
Store the powder in airtight containers when it is completely cool.