| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Curry, Rubs and sp, Spices and | 1 | servings |
INGREDIENTS
| 6 | Dried new mexico chilies or | |
| 4 | sm | Hot dried red chilies; such as piquins |
| And stems removed | ||
| 1/4 | c | Cumin seeds |
| 1/4 | c | Coriander seeds |
| 2 | tb | Black peppercorns |
| 1 | tb | Black mustard seeds |
| 1 | ts | Cardamon seeds |
| 1 | ts | Cloves |
| 1 | ts | Fenugreek seeds |
| 1 | tb | Turmeric |
| 1 | tb | Dried powdered curry leaves |
INSTRUCTIONS
Preheat oven to 250°F. 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 Converted by MM_Buster v2.0l.
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