Raghaven's masala (Raghaven's blend)

A recipe from Iyer Raghaven's "Indian cooking unfolded", Google for his publications.


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Place the coriander, cumin, mustard seeds, peppercorns, cloves, and chilies in a spice grinder (you can also use a coffee grinder) and grind them to the consistency of finely ground black pepper. Stir in the turmeric, which will yellow the spice blend with its characteristic sunny bright disposition.

Store the spice blend in a tightly sealed container, away from excess light, heat, and humidity, for up to 3 months.

Use 15g per kg of meat, or to taste.

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