Similarly fry cardamom, stone flower, bay leaves, star anise, curry leaves, fenugreek seeds and red chillies. Put all these ingredients in the same bowl.

* Step 4

In a separate fry pan roast grated coconut till it is brownish in colour. Put the roasted coconut in the same bowl.

* Step 5

Next roast sesame seeds, poppy seeds, cumin seeds and caraway seeds and put them in the same bowl.

* Step 6

Lastly roast coriander seeds till they turn brownish and then put it in the above mixture.

* Step 7

Pound the fried asafoetida pieces and add to container. Heat up turmeric powder lightly and add to the same bowl.

* Step 8

Spread salt over the above mixture and allow to cool before grinding.

* Step 9

Grind all the mixture in parts. Then sieve all the quantity.

* Step 10

The kala masala is now ready for use. For storing spread some salt in a dry glass container and place the masala in it.

Note: if there is a photo you can click to enlarge it

Tag

coriander seeds red dry chillies of medium spice variety grated dry coconut whole green cardamoms cumin seeds caraway seeds fenugreek seeds Black pepper sesame seeds poppy seeds cloves star anise (chakri Phool) stone flower (dagad phool) Asafoetida 1” long pieces of cinnamon Bay leaves heaped teaspoon turmeric powder Salt Curry leaves

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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