TAMIL NADU CURRY POWDER

      Title: TAMIL NADU CURRY POWDER
  Categories: Sauces, Indian
       Yield: 1 Batch
  
       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
  
   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
[ add our full cookbook to your website ] [ Search The Cookbook ]