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About the Recipe
Ingredients
2tbsp Amara Spices Black pepper
3tbsp Coriander seeds
1tbsp Cumin seeds
1tsp Fennel seeds
4-6 Dry red chilies
Small sprig Curry leaves
Preparation
Heat a heavy pan on low heat. Add the peppercorns, coriander seeds, cumin seeds, fennel seeds, dry red chilies, and curry leaves.
Dry roast the ingredients gently for 3 to 5 minutes until they turn golden and give out a rich, spicy aroma. Do not burn them.
Turn off the heat. Move the roasted spices to a clean plate and let them cool down.
Put the roasted spices into a dry mixer jar. Grind them into a smooth or semi-fine powder.
Keep the powder in a clean, dry, airtight container at room temperature. It stays fresh for up to a month
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