10 Whole Red Chilli
1/4 cup Coriander Seeds
1 tsp Jeera/Cumin Seeds
2 tbsp Dry Coconut. Shredded (unsweetened variety)
1 tsp Sesame Seeds
1 tsp Black Peppercorns
1/2 inch Cinnamon Stick
1/2 tsp Fennel Seeds
1 medium Onion, thinly sliced
2-3 Garlic Cloves, thinly sliced
1/4 cup Coriander Leaves, patted dry and finely chopped
1/2 tbsp Oil
Dry roast coriander seeds, jeera, sesame seeds, black peppercorns, cinnamon stick, cloves, whole red chillies and fennel seeds in a pan separately. Roast each till they are fragrant and roasted fine, about 1-2 mins. Set it aside to cool.
Heat oil in a same pan and roast finely sliced onion, garlic and coriander leaves till they are nicely browned and crisp. Set them aside to cool completely.
Now grind all these ingredients to fine powder.
Cool and store this spice powder in an air-tight container in the refrigerator.
1) Since the spice powder is made using fresh ingredients like onion, garlic and coriander leaves, make sure that they are nicely browned (but not burnt) and dry. Or else the spice powder will have shorter shelf life.
2) If you would like to store it for a longer shelf period, then don't add the onions, garlic and coriander leaves. Just roast and grind the dry masala. Also you can use this masala for few other recipes which I will mention in my blog in a few days.