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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
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