instructions Remove the spices from the heat and let cool in a bowl. In a mortar and pestle, add the dried chilies and pound. Add the tumeric and cinnamon and pound until powder. Add the cooled spices and pound until everything is a fine powder.
ingredients 1/2 cup Cilantro Leaves (picked) 1 thumb-size piece fresh Ginger Root (peeled) 4 Garlic cloves (finely minced) 1 teaspoon Salt 1/4 cup Vegetable Oil (plus more for storing)
instructions Add the cilantro, ginger, garlic, and salt. Pound more, using a spoon to scrape down the pestle. Add the oil and stir to incorporate.
instructions Use immediately or spoon into a jar and cover with oil. This will keep for about a week in the fridge.