Ingredients
|
Quantity
|
Whole coriander seeds
|
2 tbsp
|
Whole cumin seeds
|
1 tbsp
|
Whole pepper corns
|
2 tsp
|
Whole brown or yellow mustard seeds
|
1 ½ tsp
|
Whole fenugreek seeds
|
1 tsp
|
Whole cloves
|
5
|
Dried hot red chillies – crumbled
|
3
|
Ground turmeric
|
1 ½ tsp
|
Heat small, heavy skillet over medium-low heat. Add coriander,
cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chilies. Stir
until spices smell toasted and aromatic, about 5 minutes. (A few of the spices
will darken a shade.) Add turmeric; stir 10 seconds.
Turn out onto clean plate to cool. Transfer spices to coffee or
spice grinder, in batches if necessary; grind finely. Use immediately or store
in air-tight container in cool, dry place for up to 2 months.
