Ingredients
Coriander Seeds: 1/2 Cup
Lavang (Cloves ): 10 - 15
Dalchini (Cinnamon): 4-5 sticks
Jeera (Cumin Seeds): 2 tsp
Shahjeere (Caraway seeds ): 2 tsp
Mustard Seeds: 1 tsp
Naagkeshar: 1 tsp
Methi (Fenugreek Seeds): 1 tsp
Tamalpatra (Bay Leaves): 6-7
Dagad Phool (Black Stone Flower): 2-3
Black Peppercorn: 10-15
Black Cardamom: 6
Oil
Procedure
Coriander Seeds: 1/2 Cup
Lavang (Cloves ): 10 - 15
Dalchini (Cinnamon): 4-5 sticks
Jeera (Cumin Seeds): 2 tsp
Shahjeere (Caraway seeds ): 2 tsp
Mustard Seeds: 1 tsp
Naagkeshar: 1 tsp
Methi (Fenugreek Seeds): 1 tsp
Tamalpatra (Bay Leaves): 6-7
Dagad Phool (Black Stone Flower): 2-3
Black Peppercorn: 10-15
Black Cardamom: 6
Oil
Procedure
- Heat little oil in a kadhai and then fry cloves, black peppercorn & fenugreek seeds.Then in remaining oil fry all other ingredients one by one.
- Grind all ingredients seperately one by one. Then sieve those to get fine powder.
- Then mix all powders together and sieve again.
- Keep this masala in air tight container. This masala will remain good for years.
- You can use this masala in any curry.
Source:
Ruchira by Kamalabai Ogale
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