Remove the small black seeds from the cardamom pods and discard the husks. Combine cardamom seeds and remaining ingredients in a spice grinder and blend until powdery (or crush them in small batches in a mortar and pestle). Store in a small glass jar with a tight-fitting lid. Keeps 2 months; longer in the freezer.

Recipe from Louisville pediatric cardiologist Surgeet Singh. In Food Editor Sarah Fritschner's 01/28/90 "Home Cooking Indian Style" article in "The (Louisville, Ky) Courier-Journal 'Magazine.'" Pg. 25. Posted by Cathy Harned.