Homemade Masala Powder

Ingredients

Coriander seed – 2 kg

Channa dal – 200gm

Urad dal – 150 gm

Raw rice – 100 gm

Clove – 20 gm

Cinnamon – 20 gm

Poppy seed – 150 gm

Red chilly – 100 gm (spicy) / 150 gm (less spicy)

Pepper – 25 gm

Fennel – 150 gm

Jeera -200 gm

Oil – 1/4 cup

Dried curry leaves  - 100gm

Preparation

Dry curry leaves in a shade ( would take 2 -3 days, depends on the moisture)

Heat oil in a wide and big pan and add clove . Wait till it splutters

Add pepper and cinnamon and fry for a minuteadd raw rice,channa dal and urad dal. Fry until you get the aroma of it

Add red chilly and fry until the red chilly get crispy. (keep turning it as there is a chance of charring at the bottom)

Add fennel seed, jeera and poppy seed. Fry for 2-3 minutes.  Keep the fried items aside

In the same pan add coriander seed and fry. Once everything is fried , mix everything together.

Grind it in the grinding mill.

 

Note :

Roasting for  alonger time and in high flame woud give a burning smell. So consistency is more important

Storage: 

Above measurements given is for an year. Half of the masala powder can be stored in the freezer.

Usage: 

for chicken,mutton dishes