Kashaya pudi and kashaya

Ingredients

Coriander seeds (dhania//kothambari bija)—3/4 cup

Jeerige (jeera//cumin seeds)—1/2 cup

Menthya seeds (fenugreek seeds//methi dana)—1/4 cup

Black pepper corns (menasu kaalu)—1 tablespoon

Om kaalu (caraway seeds//ajwain)—1 tablespoon

Sompu kaalu (saunf//fennel seeds)—1 tablespoon

Dalchini (cinnamon sticks)—2 inch piece

Lavanga (cloves)—10

Cardamom pods (ellaki)—10

Badi elaichi (large cardamom)—1

Japatre( mace //javitri)—1 small

Nutmeg ( jaikai//jaiphal)-1/2 or small piece

Dry ginger root ( ona shunti)—1 small piece(or dry ginger powder)

Sanna rasme root( kulanjan /galangal//alpinia galanga) -1 small piece(optional)

Turmeric powder—1 tablespoon

These are basic ingredients for kashaya

Variations

Along with the above base ingredients you can also add turmeric root( arishina kombu),hippali(pippali//long pepper),ashwagandha( indian ginseng) roots,neggina mullu(gokhru//puncture vine),vaayu vilanga(vayu vidanga//embelia ribesin),sogade beru(nannari// indian sarasaparilla),jyeshtha madhu(yastimadhu//mulethi),lavancha(vetiver),baje( sweet flag//vacha),alale kayi(haritaki),sungandi beru(nannari),etc.

Method

In a pan or skillet dry roast coriander seeds,jeera and menthya seeds one after the other separetly on low flame Do not burn them ,they should turn aromatic or slightly change in colour. Transfer them to a plate.

Roast rest of the ingredients together till they are warm. Transfer them to a plate .

Let it cool completely and then add turmeric powder.

Ensure none of the spices are burnt.

Transfer all the ingredients together into a mixer grinder jar and grind them to a fine powder. Store in an airtight container or glass jar.