Ingredients

Coriander seeds (dhania seeds//kothambari bija)—2 cups

Jeera (jeerige//cumin seeds)—1 cup

Cloves (lavanga// laung)—1 tablespoon

Black pepper corns (kaalu menasu// kali mirch)—1 tablespoon

Bay leaf ( tej patta// pulao leaf)—2

Black cardamom (kappu elakki// kali elaichi)—5

Green cardamom pods (ellaki//elaichi)—10

Mace (javitri//japatre)—2

Cinnamon stick ( dalchini)—3 sticks

Jaikai (jaiphal//nutmeg)—1 or 1 tablespoon powder

Dry ginger ( ona shunti//soonth)—1 tablespoon powder or small piece

Saunf ( fennel seeds//sompu kaalu)—1 tablespoon

Star anise ( nakshtra sompu// chakra phool)—1

Asafoetida (hing//ingu )—1 to 2 tablespoon

Marata moggu (kapok buds//Shalmali)—5

Dry red chillies ( ona menasina kayi//lal mirch)—5

Method

Dry roast coriander seeds and jeera,red chillies separetly for 2 to 3 minutes,on medium flame.

Combine all the other ingredients and dry roast for 2 to 3 minutes except powders.

Add powders after roasting and mix well.

Keep it aside to cool completely.

Or you can microwave in a bowl .

Grind in a mixer grinder jar to fine powder.

Store in an airtight container.