Tamil Nadu Curry Powder Ingredients
2 tbsp cumin seeds
2 tbsp black mustard seeds
1/2 tbsp fenugreek seeds
1/2 tbsp split urad dal or yellow split peas
25 fresh curry leaves, or up to fresh curry leav
1 tsp black peppercorns
6 dry chili pods, or up to dry chili pods
1/3 cup ground coriander
2 tbsp ground turmeric
Tamil Nadu Curry Powder Directions
Toast the cumin, black mustard, and fenugreek seeds, the split dal,
and the fresh curry leaves as described below ("Preparing Ground
Spices"). Add the peppercorns and chili pods and grind the mixture to
a fine powder. Add the coriander and turmeric and mix well.
PREPARING GROUND SPICES ======================= To toast spices on the
stove top, place them in a dry, heavy-bottomed pan and cook them
briefly (5 to 7 minutes) over low heat, stirring occasionally, until
they darken and begin to release their aromas. Heated mustard seeds
will begin to pop, and may jump out of the pan, so have a lid ready.
Oven toasting takes somewhat longer; spread the ingredients on a dry
cookie sheet and place in an oven preheated to 200 F; stir every five
minutes or so. Grind toasted ingredients to a powder with a mortar
and pestle, spice grinder, coffee mill (not the same one you use for
coffee), or a blender, the pass them through a fine sieve.
Transferred immediately to a glass container and stored away from
moisture, light, and heat, toasted and ground spices can maintain
their flavor as long as four months.
* Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking * (by
Yamuna Devi) * Published in: The Herb Companion - February/March 1993
* Typed for you by Karen Mintzias
Serves: 1
A Tamil Nadu Curry Powder Recipe from the Recipes To Go Collection
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