Yield: 1 servings
|Dried red chilies
|Black mustard seeds
Seed the chilies. Dry roast the whole spices unti lthey darken. cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ging er and turmeric, blending well. Stored in an airtight container, it will keep for 3-4 months.
A fragrant, fairly hot blend used to flavor lamb and pork dishes.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 108 Submitted By DIANE LAZARUS On 02-17-95