Jeelakarra Karam

Ingredients:

Quarter cup - cumin
10 to 12 red chillies - small round type shown above
2 to 4 garlic cloves - roughly chopped
Quarter teaspoon - salt

Method:

1. Take cumin in a spice grinder and grind to fine powder. Add red chillies, garlic and salt to powdered cumin.
2. Grind to smooth without adding water. Remove and store in a clean jar.

Note: Dry saute style curries with brinjals, potatoes and tindora greatly benefit by the addition of flavorful and smoky Jeelakarra Karam.