A well arranged masala box, with all the essentials for everyday cooking
Ingredients
100 Gm mustard (saasuve/rai)
100 Gm cumin(jeerige/jeera)
Asafoetida (ingu/hing) as required
100 Gm black pepper (kari kaalu menasu/kali mirch)
50 Gm broken red chilli (kempu mensinakayi/sabut lal mirch)
100 Gm black gram (uddina bele/urad dal)
100 Gm yellow dal (kadale bele/chana dal)
Method
Start by cleaning your masala box, wash it and dry it well
Make sure to have small spoons, individual spoons are best to avoid flavour mixing and contamination
Fill mustard and cumin adjacent to each other, they are inseparable
Next fill black pepper, strong and bold flavours
Urad dal and chana dal can go in next 2 boxes
If using crystal hing, pound into smaller pieces in mortar and pestle, and I keep this in the centre of my masala box. The heart of South Indian flavours
Cut dry red chillies using a pair of kitchen scissors into smaller pieces. It's best to cut into smaller pieces so you do not waste the chillies, people fond of spice can eat them if they are small
Lastly place small spoons in each holder and your box is ready. Ensure you can close the lid as well!
Notes
As mentioned earlier this box is an idea only, fill with any kind of spices you like
Clean your masala box from time to time to ensure fresh spices always
Try to buy a good sized box so you can fill a good quantity of spices
Recipe by Food Of Interest at https://foodofinterest.com/masala-box/