Free Recipe Tamil Nadu Curry Powder

Recipe Type: S Recipes

Recipe Preparation: cook

Cooking Ingredients for Tamil Nadu Curry Powder Recipe

2 tb Cumin seeds
2 tb Black mustard seeds
1/2 tb Fenugreek seeds
1/2 tb Split urad dal
-or yellow split peas
25 Fresh curry leaves; or up to
30 -Fresh curry leaves
1 ts Black peppercorns
6 Dry chili pods; or up to
8 -Dry chili pods
1/3 c Ground coriander
2 tb Ground turmeric

Tamil Nadu Curry Powder Preparation

Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the fresh curry leaves as described below ( Preparing Ground Spices ). Add the peppercorns and chili pods and grind the mixture to a fine powder. Add the coriander and turmeric and mix well. PREPARING GROUND SPICES ======================= To toast spices on the stove top, place them in a dry, heavy-bottomed pan and cook them briefly (5 to 7 minutes) over low heat, stirring occasionally, until they darken and begin to release their aromas. Heated mustard seeds will begin to pop, and may jump out of the pan, so have a lid ready. Oven toasting takes somewhat longer; spread the ingredients on a dry cookie sheet and place in an oven preheated to 200 F; stir every five minutes or so. Grind toasted ingredients to a powder with a mortar and pestle, spice grinder, coffee mill (not the same one you use for coffee), or a blender, the pass them through a fine sieve. Transferred immediately to a glass container and stored away from moisture, light, and heat, toasted and ground spices can maintain their flavor as long as four months. * Lord Krishna”s Cuisine: The Art of Indian Vegetarian Cooking * (by Yamuna Devi) * Published in: The Herb Companion – February/March 1993 * Typed for you by Karen Mintzias From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 1

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