Classic indian curry powder
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Dried New Mexico chilies OR | |
| 4 | smalls | Hot dried red chilies such as piquins seeds and stems removed |
| ¼ | cup | Cumin seeds |
| ¼ | cup | Coriander seeds |
| 2 | tablespoons | Black peppercorns |
| 1 | tablespoon | Black mustard seeds |
| 1 | teaspoon | Cardamon seeds |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Fenugreek seeds |
| 1 | tablespoon | Turmeric |
| 1 | tablespoon | Dried powdered curry leaves |
Directions
Preheat oven to 250øF. Place the chilies, cumin, coriander, peppercorns, mustard seeds, cardamon, cloves, and fenugreek in a baking pan and place in the oven. roast for 15 minutes, taking care that none of the spices burn. Grind roasted spices in a spice mill to a fine powder. Mix the ground spices with the turmeric and curry leaves and seal in an airtight container.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 73 Submitted By DIANE LAZARUS On 01-25-95
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