Madrasi Masala Paste

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  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1/2 tablespoon black peppercorns
  • 1/2 tablespoon mustard seeds
  • 3 tablespoons turmeric
  • 1 teaspoon cayenne
  • 2 teaspoons kosher salt
  • 8 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 1/4 cup apple cider vinegar


Heat a large, heavy-bottomed skillet and dry roast coriander, cumin, peppercorns and mustard seeds. Stir seeds continuously until they give off a rich smell. Be careful not to over-brown.

Remove from the heat then grind to a powder. Add turmeric, cayenne and salt; mix well. Add garlic, ginger and enough vinegar to form a paste.

Store in an airtight container in the refrigerator;keeps for about 2 weeks.

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