Combine all ingredients in a small bowl and whisk together until evenly distributed. (Use a fine-mesh sieve to break up any clumps in the turmeric or chili powder before mixing.)
Transfer to an airtight glass spice jar and shake well before each use.
I've swapped jaggery for white sugar and Kashmiri chili for paprika to give this blend more South Indian character. The arrowroot powder prevents clumping better than cornstarch. Store in a cool, dark place for up to 6 months.
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