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Makes 180-200 gm
Ingredients
- ½ tsp Asafoetida ( Hing )
- 3 Bay leaves ( Tejpatta )
- 3 black Cardamoms ( Badi Elaichi )
- ½ tsp black Cumin seeds ( Shahi Jeera )
- ¾ tbsp black Peppercorns ( Kali Mirch )
- 100 gm dried Byadgi red chilies ( Byadgi Mirch )
- ¼ tsp Cassia Buds ( nagkesar )
- 3.5 cm Cinnamon stick ( Dalchini )
- ½ tsp Cloves ( Laung )
- ¼ cup Coriander seeds ( Sabut Dhaniya )
- 1 tbsp Cumin seeds ( Jeera )
- ½ tsp dried Lichen ( Dagadphool )
- ¼ tsp dried Mugwort ( Maipatri )
- ½ tsp Fennel seeds ( Saunf )
- ½ tbsp Green Cardamom ( Chhoti/Hari Elaichi )
- ½ tsp Mustard seeds ( Rai )
- ¼ tsp grated Nutmeg ( Jaifal )
- ½ tbsp Poppy seeds ( Khaskhas )
- ½ tbsp white Sesame seeds ( Safed Til )
- 1 Star Anise ( Chakriphool )
- ¾ tsp Teppal/Tirphal ( Triphal )
- 1 small Turmeric root ( Haldi ki gaanth/Halkund )
Instructions
- Dry roast all the whole garam masala one by one till a nutty aroma emerges out of it.
- Allow all the roasted ingredients to cool down.
- After they cool down, grind them together into a fine powder.
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Please check maipatri shown in the photo but it looks rampatri (mace)
Thanks Ravichandran for stopping by and posting your comment.I would assure you that we have used Maipatri ( Mugwort ) and not Javitri ( Mace). As Maipatri is the essential ingredient of koli masala and its little different from Javitri, quite reddish in color. Thanks once again!
Hello Smita,
i just wanted to re confirm whether teppal is same as triphala ?
RUSTIC -YUMMY-FLAVOURFUL
Thanks a lot 🙂