Colombo powder

Yield: 1 /2 cup

Measure Ingredient
2 tablespoons White rice
2 tablespoons Cumin seeds
2 tablespoons Coriander seeds
1½ teaspoon Black mustard seeds
1½ teaspoon Black peppercorns
1½ teaspoon Fenugreek seeds
½ teaspoon Cloves
2 tablespoons Turmeric

Roast rice in small dry skillet over medium heat, shaking pan frequently, until grains are light golden brown, about 5 minutes.

Transfer to a plate to cool.

Add all spices to skillet except turmeric and roast over medium heat, shaking pan, until toasted and fragrant, about 3 minutes. Transfer spices to a plate.

Grind rice and toasted spices in spice mill or blender into a fine powder. Blend in turmeric. Store in an airtight container away from heat and light. It will keep for several months.

Eating Well February 1995

Submitted By DIANE LAZARUS On 02-06-95

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