Heat oil in a pan Put asafoetida in the pan and fry till it fry nicely and gives good aroma. Take it out in a large bowl.

Next fry cinnamon till it changes colour and take it out in the same bowl.

Similarly fry cardamom, stone flower, bay leaves, star anise, curry leaves, fenugreek seeds and red chillies. Put all these ingredients in the same bowl.

In a separate fry pan roast grated coconut till it is brownish in colour. Put the roasted coconut in the same bowl.

Next roast sesame seeds, poppy seeds, cumin seeds and caraway seeds and put them in the same bowl.

Lastly roast coriander seeds till they turn brownish and then put it in the above mixture.

Pound the fried asafoetida pieces and add to container. Heat up turmeric powder lightly and add to the same bowl.

Spread salt over the above mixture and allow to cool before grinding.

Grind all the mixture in parts. Then sieve all the quantity.

The kala masala is now ready for use. For storing spread some salt in a dry glass container and place the masala in it.