Serves: 5
Total Calories: 46

1/4 cup shredded unsweetened dried flaked coconut
1 cup coriander seeds
1/4 cup cumin seeds
1/4 cup white sesame seeds
2 tablespoons black mustard seeds
1 teaspoon black cumin seeds
1 tablespoon cayenne pepper
1 tablespoon salt or pepper, to taste
1 teaspoon ground turmeric
1 teaspoon ground asafoetida

1. In a medium cast-iron or nonstick skillet, roast the coconut, coriander seeds, cumin seeds, white sesame seeds, black mustard seeds, and black cumin seeds, stirring constantly, initially over high and then over medium heat until golden and fragrant, 2 to 3 minutes. Let cool, then grin in a spice or coffee grinder to make a fine powder.

2. Return to the skillet, mix in the cayenne pepper, salt, turmeric, and asafoetida, and stir over medium heat until heated through, about 1 minute. Let cool completely and store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 46
Calories from Fat: 18

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* Spices and Other Seasonings
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