Ingredients:
Coriander seeds - 1 cup
Dry Red Chillies - 2 1/2 cups or 40 nos
Copra grated - 1.5 cups
Cumin seeds - 1/4 cup
Black Pepper - 1/5 cup
Turmeric Powder - 50 gms
Cloves - 12 nos
Cinnamon - 2 inch piece
cardamom - 8 to 10 nos
Marata moggu/ Rose moggu - 2 to 3 nos
Bay Leaves - 2 to 3 nos
Asafodeita (solid) - 1 inch piece.
Oil - 2 tbsp
Method:
Heat 1/2 tbsp of oil in a pan and roast the solid hing and red chillies. Remove from pan and let it cool. Add 1 tbsp of oil and roast copra till golden brown. Mix it with red chillies. Add all the other ingredients and roast in the remaining 1/2 tbsp of oil. Let them cool and grind all the ingredients to coarse powder. Store in air tight bottle in freezer. Will be good for a month or two. If Copra is not available desiccated coconut can also be used. But it have to be roasted slightly longer.
Coriander seeds - 1 cup
Dry Red Chillies - 2 1/2 cups or 40 nos
Copra grated - 1.5 cups
Cumin seeds - 1/4 cup
Black Pepper - 1/5 cup
Turmeric Powder - 50 gms
Cloves - 12 nos
Cinnamon - 2 inch piece
cardamom - 8 to 10 nos
Marata moggu/ Rose moggu - 2 to 3 nos
Bay Leaves - 2 to 3 nos
Asafodeita (solid) - 1 inch piece.
Oil - 2 tbsp
Method:
Heat 1/2 tbsp of oil in a pan and roast the solid hing and red chillies. Remove from pan and let it cool. Add 1 tbsp of oil and roast copra till golden brown. Mix it with red chillies. Add all the other ingredients and roast in the remaining 1/2 tbsp of oil. Let them cool and grind all the ingredients to coarse powder. Store in air tight bottle in freezer. Will be good for a month or two. If Copra is not available desiccated coconut can also be used. But it have to be roasted slightly longer.
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