Break the cinnamon sticks into smaller pieces. In a frying pan (without oil) over low heat, toast the coriander, chili, fenugreek, mustard seeds, cumin and cinnamon until lightly brown, stirring constantly, then transfer to a bowl. Roast the curry leaves in the hot pan and add the asafoetida powder. Add pepper and mix everything together. Let cool. Place in an airtight container and pound in a mortar if needed.
Preparation Tip:
As a seasoning for vegetable dishes and tomato-based soups.
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