New Update
| Main ingredients | Cumin seeds, Coriander seeds, Cinnamon, Black peppercorns, Carom seeds, Fennel seeds, Dried mint, Black salt, Asafoetida, Dried mango powder, Salt, Buttermilk |
| Cuisine | Indian |
| Course | Powder |
| Prep time | 10-15 minutes |
| Cook time | 0-5 minutes |
| Serve | |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¼ cup cumin seeds
- ¼ cup coriander seeds
- ½ inch cinnamon
- 30-35 black peppercorns
- ½ teaspoon carom seeds (ajwain)
- ½ teaspoon fennel seeds
- 1½ tablespoons dried mint
- ½ teaspoon black salt
- ¼ teaspoon asafoetida (hing)
- 1½ teaspoons dried mango powder
- ½ teaspoon salt
- Readymade buttermilk as required
Method
- Heat a non-stick pan, add cumin seeds, coriander seeds, cinnamon, black peppercorns, carom seeds and fennel seeds, mix and dry roast for 2-3 minutes.
- Transfer into a bowl, cool completely and then transfer the mixture into a grinder jar.
- Add dried mint, black salt, asafoetida, dried mango powder and salt and grind to fine powder. Transfer into a bowl.
- Pour buttermilk into individual glasses, sprinkle the masala powder over and serve.
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