Mild curry powder
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 60 | grams | Coriander powder |
| 30 | grams | White cummin seeds |
| 20 | grams | Fenugreek seeds |
| 25 | grams | Gram flour (besan) |
| 25 | grams | Garlic powder |
| 20 | grams | Paprika |
| 20 | grams | Turmeric |
| 20 | grams | Aromatic garam masala |
| 5 | grams | Dry ground curry leaves |
| 5 | grams | Asafoetida |
| 5 | grams | Ginger powder |
| 5 | grams | Chilli powder |
| 5 | grams | Yellow mustard powder |
| 5 | grams | Ground black pepper |
Directions
1. Roast and then grind the first three spices.
2. Mix all together well and store 3. Omit the final four spices for a totally mild curry powder 4. For those who wish, salt and sugar (white granulated) can be added for flavour during the blending: add 2 tablespoons sugar and/or 1 teaspoon salt.
Store for a month in an air-tight container and then it should be perfect.
Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 21:25:12 +1000 From: "I. Chaudhary" <imranc@...>
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