Vari masala

• 10 RED CHILLIES, chopped
• 5 PODS CARDAMOM, cut open and use inside seeds
• 1 TBSP CORIANDER SEEDS
• 4 CLOVES
• 1 TSP CINNAMON POWDER
• PIECE OF GINGERROOT, grated
• PINCH ASAFETIDA POWDER

• 40 GRAM COCONUT, grated
• 1 TBSP SESAME SEED
• 1 TBSP CORIANDER SEED
• 1 TSP CINNAMON
• 4 CLOVES
• 5 PODS CARDAMOM, cut open and use inside seeds
• 1 TSP CUMIN SEED
• 2 TSP CHILI POWDER
• 1 TSP TURMERIC

Stir fry chillies, coriander, cardamom, cloves, cumin and cinnamon for five minutes. Put all the ingredients together and grind finely. Keep in the fridge in an airtight container.

Stir fry the coconut and sesame seed 3 minutes. in a separate frying pan, stir fry the coriander, cinnamon, cloves and cumin for 3 minutes. Put all ingredients together and grind finely. Keep in the fridge in an airtight container.

These recipes came from the book "Regional Indian Cooking" by Ajoy Joshi and Alison Roberts