Ingredients:
150g coriander seeds
55g curry leaves
1 tbsp cloves
1 tbsp green cardamom pods, crushed
1 tbsp cinnamon stick, crushed
1 tbsp raw rice
1 tbsp fenugreek seeds
1 tbsp black mustard seeds
1 tbsp fennel (sweet cumin) seeds
90g cumin seeds
120g dried red chilli pieces
Method:
Place a heavy frying pan over medium heat and use to toast the coriander seeds and curry leaves for 90 seconds. Now add the cloves, green cardamom pods, cinnamon and rice. Lightly toast these ingredients until golden brown.
At this point, add the fenugreek seeds, black mustard seeds, fennel seeds and cumin seeds. Fry for a few minutes more, or until the spice blend is fragrant (but take care the spices do not burn). Finally add the chilli pieces and toast for 1 minute more.
Turn the mixture onto a plate and set aside to cool.
Once cooled to room temperature, grind the spices to a powder either in a mortar, or using a coffee grinder. Spoon into an air-tight container and keep in a cool, dry, place.
The spice blend will keep for up to a year, but is best used within a few months of preparation
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