INGREDIENTS
1. Fennel seeds (perum jeerakam) - 50 gms
2. Cardamom ( elakka) - 10 gms
3. Cloves (grampoo) - 10 gms
4. Black peppercorns (kurumulaku) - 10 gms
5. Cinnamon sticks (karuva patta) - 10 gms
6. Star anise (thakkolam) - 2 (optional)
7. Turmeric - 1 small piece or 1 tea spoon powder (this is added for more shelf life)
METHOD
1. Clean and dry all the spices in the sun or heat for a minute stirring.
2. Grind well and store in an dry container.
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