I learnt about this spice mixture from Kumud Shah's Quick After-Work
Indian Vegetarian Cookbook.
According to her, it is used in fairly large quantities to flavour
and thicken curries.
Makes about 1 tbsp
1. If using the whole spices, roast them over a low heat in a dry
frying pan (ie, no oil) until they start to smell nice.
- 2 tsp ground coriander seed, or 1 tbsp whole coriander seed
- 1/2 tsp ground cumin, or 1 tsp whole cumin seed
Remove from the heat and grind together.
2. If using ready-ground spices, just mix them together.