| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Coriander seeds |
| 1 1/2 |
c |
Red chillies |
| 1/2 |
c |
Black peppercorns |
| 3/4 |
c |
Red gram dal (pigeon peas; toor dal), picked over & rinsed |
| 4 |
tb |
Bengal gram dal; picked over & rinsed (yellow split peas, channa dal) |
| 1/2 |
tb |
Cumin seeds |
| 1 |
ts |
Ground turmeric |
| 1 |
sm |
Bunch curry leaves |
INSTRUCTIONS
In a heavy saucepan, dry-roast all the ingredients seperately, until they
each give off a strong aroma. (However do not roast the Ground turmeric.)
Place all the ingredients in an electric blender or food processor. Blend
into a fine powder.
Store in an airtight container and use as required.
Makes 15 ounces.
From: Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan.
Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1
#176 by Sharon Raghavachary <schary@earthlink.net> on Jul 31, 1997
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