Ingredients

The following ingredients have 4 Servings
  • 16-18 Kashmiri dry red chilies (stalks removed)
  • 2 tablespoons coriander seeds (dhaniya)
  • 2 teaspoons nigella seeds (kalonji)
  • 6 tablespoons fennel seeds (saunf)
  • 4 tablespoons mustard seeds( sarson)
  • 1 teaspoon fenugreek seeds (methi)
  • 6 tablespoons cumin seeds (jeera)
  • 4 tablespoons salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon asafetida (hing)
  • 4 teaspoons dry mango powder (amchoor)

Instruction

  • Add Kashmiri dry red chilies, coriander seeds, nigella seeds, fennel seeds, mustard seeds, fenugreek seeds, cumin seeds to a pan, and dry roast on medium heat until browned and fragrant (8-10 minutes). Keep stirring while roasting.
  • Remove the pan from the heat and cool the ingredients completely.
  • Add the roasted ingredients to a grinder or a food processor along with salt, turmeric powder, asafetida, and dry mango powder.
  • Grind to make a slightly coarse powder. Store the achari masala in an airtight container at room temperature for up to 2 months. Use as required.