Classic indian curry powder

Yield: 1 cup

Measure 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

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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