Categories: Spices, Mix
Yield: 1 cup

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Ingredients

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20 Green cardamon pods
2 Cinnamon sticks,
-broken into pieces
5 Bay leaves
1/2 ts Cloves
1/4 ts Grated nutmeg
2 tb Aniseed
1 ts Black peppercorns
5 Dried red chilies
10 Dried curry leaves
6 tb Coriander seeds
3 tb Cumin seeds
3 tb Turmeric
1 tb Fenugreek seeds
2 tb Black mustard seeds

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Method :

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Roast spices in small, heavy saucepan over medium heat for 4-5minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.