A fragrant Kerala-style spice mix where malli (coriander seeds) is the base—perfect for curries, fish dishes, and everyday cooking.
1. Dry roast ingredients
Roast coriander seeds first (as it’s the main quantity), then roast other spices separately until aromatic.
2. Add curry leaves
Roast till crisp to remove moisture.
3. Cool completely
Very important before grinding.
4. Grind
Grind into a fine powder.
5. Store
Keep in an airtight container.
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