Plate includes

onion, garlic cloves, cumin seeds, cobra saffron, black peppercorns, cardamoms, anise, cinnamon stick, black cumin, rock asafoetida, sesame seeds, bay leaves, coriander seeds, oil, dried coconut, red chillies, pandi red chillie

Preparation

1. Dry roast cumin seeds, cloves, cobra saffron, black peppercorns, green cardamoms, star anise, cinnamon stck, blade, black cumin, asafoetida, white sesame seeds, bay leaves and coriander seeds till fragrant. Transfer in a bowl and set aside to cool. 2. Heat oil in a kadai. Add garlic and sauté for 1-2 minutes. Add sun dried onion and sauté for 2-3 minutes. 3. Add coconut and sauté for 1-2 minutes. Set aside to cool. 4. Dry roast dried bedgi red chillies and dried pandi red chillies for 1-2 minutes. Set aside to cool. 5. Transfer the roasted spices in a blender jar and blend to a coarse powder. Add the dried red chillies and continue to blend to a coarse powder. Add the roasted garlic and onion and blend again till a coarse mixture is formed. 6. Store in an air tight container and use as required.