Ingredients
- 1 tbsp Raw Rice
- 3" Cinnamon Stick
- 12 Cloves
- 10 Curry Leaves
- 2 tsp Coriander seeds
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- ½ tsp Fenugreek seeds
- 2 Cardamom pods
- ½ tsp Peppercorns
- 3 Dry red chilies
- ½ tsp Mustard seeds
- ½ tsp Turmeric
Instructions
- Dry roast the rice until golden color, remove onto a plate.
- Add the other spices one after the other and roast until fragrant and the seeds turn 1~2 shades darker — make sure not to burn them.
- Cool the spices and grind them to a smooth powder along with roasted rice and turmeric.
- Store in a airtight container and use as needed.
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