Achari Masala

Ingredients:

Dry red chilies              - 10 whole
Coriander seeds              – 2 tbspoon
Onion seeds / Kalonji        – 2 tbspoon
Fennel seeds / Saunf         – 5 tbspoon
Mustard seeds / Peeli sarso  – 5 tbspoon
Fenugreek / Methi seeds      – 3 tspoon
Cumin seeds                  – 5 tspoon
Turmeric powder              – 4 tbspoon
Asafoetida / Heeng           – 1/2 tspoon
Dry mango powder  /Amchoor   – 4 tspoon


Method:

Dry roast red chilies, coriander seeds, onion seeds, fennel seeds, yellow mustard seeds and cumin till slightly browned and fragrant.
Cool for 5 minutes.
Grind in a grinder with rest of the ground spices to make a coarse powder.
Store in an airtight container for up to a month in a cool and dry place for about a months.