Varhadi Masala
Yields: map[Count:500 g]
Ingredients
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125 grams of dry coconut125 grams of coriander seeds125 grams of dried chillies25 grams of black pepper25 grams of whole turmeric8 grams of cinnamon8 grams of cloves8 grams of black cardamom8 grams of caraway seeds8 grams of fennel seeds8 grams of asafoetida15 grams of poppy seeds5 grams of black stone flower13 grams of bay leaves5 grams of nutmeg2 grams of mace8 grams of dry ginger8 grams of cumin seeds
Directions
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Grate the dry coconut and roast until brown. Set aside to cool.Coarsely grind the coconut ensuring not to make a sticky paste. Transfer to a plate.Separate the dry red chillies from the stem, do not break them. Roast for ten minutes.Grind the roasted chillies separately.Roast each ingredient (except turmeric and asafoetida) separately. Cool them on a plate.Grind the turmeric and asafoetida and sieve them.Grind the remaining roasted ingredients together. Sieve them.Add to these ground turmeric, red chillies and asafoetida. Blend in the mixer.Add the ground dry coconut in two-to-three batches and blend.If you would like the masala to be fine, sieve them and grind the residue.Cool the mixture and transfer into an airtight jar.
Category: Spice blend
Cuisine: Indian
inspired from Archana Arte