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1 tb Mustard seeds
2 tb Cumin seeds
3 tb Coriander seeds
1 ts Fenugreek seeds
20 Green cardamom pods, seeds from
1 2-inch cinnamon stick, broken into pieces
20 Fresh kari leaves (available at Indian markets)
1 ts Cayenne
1/2 ts Turmeric
Combine all seeds, cinnamon and kari leaves in a heavy 12-inch frying
pan. Dry-roast over medium heat until the mixture is aromatic and the
seeds become reddish-brown, about 5 mins, shaking the pan frequently.
Cool slightly. Transfer to a grinder and grind to a fine powder. Stir
in cayenne and turmeric. Store in an airtight glass jar. Will keep up
to 3 months at cool room temperature, or up to 6 months in the
refrigerator. Yields 2/3 cup.
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