Ingredients
The following ingredients have 10 Servings
- 1/4 cup cumin seeds
- 1 tablespoon whole black peppers
- 1 tablespoon fennel seeds
- 2 inch piece of cinnamon stick
- 1 tablespoon salt
- 1 teaspoon dry mango powder (amchoor)
- 1 teaspoon Kashmiri red chili powder
Instruction
- Dry roast cumin seeds, black peppercorns, fennel seeds, and cinnamon stick over low heat until slightly fragrant (4-5 minutes).
- Remove the pan from heat and let the spices cool completely. If the spices are not cooled completely, they might release some oil while grinding making the grinding difficult.
- Transfer them to a grinder or a small food processor along with 1 tablespoon salt, 1 teaspoon dry mango powder, and 1 teaspoon Kashmiri red chili powder and grind to make a smooth powder.
- Store in an airtight container. Use as required.
