Ingredients
1 tablespoon fennel seeds
2 tablespoons cumin seeds
2 ½ tablespoons coriander seeds
6-8 curry leaves
1 black cardamom
20-25 cloves
½ teaspoon black peppercorns
10-12 Kashmiri dried red chillies
2 bay leaves
6 one inch cinnamon
1 teaspoon salt
1½ tablespoons dried mango powder
¼ teaspoon black salt
Method
1. Dry-roast fennel seeds, cumin seeds, coriander seeds, curry leaves, black cardamom, cloves, peppercorns, dried red chillies, bay leaves and cinnamon till golden brown and fragrant. Transfer on a plate and cool.
2. Grind together roasted ingredients, salt, dried mango powder and black salt into fine powder.
3. Store in an air-tight container and use as required.