Ingredients
- 3 chilies (dried)
- 2 5/8 tumeric (ground)
- 2 kokum skins
- 2 curry leaves
- 1 1/2 cinnamon stick
- 1 1/2 fennel seeds (whole)
- 1 cumin seeds (whole)
- 5/8 fenugreek seeds (whole)
- 1/2 garlic powder
- 4 1/2 tb coriander seeds (whole)
Lightly roast together the first six ingredients; then grind and mix with the garlic and the tumeric. Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving.
