| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 2 |
c |
Red chillies |
| 1 3/4 |
cn |
Coriander seeds |
| 4 |
tb |
Cumin seeds |
| 1 1/2 |
tb |
Fenugreek seeds |
| 1 1/2 |
tb |
Black peppercorns |
| 1 1/2 |
tb |
Brown mustard seeds |
| 2 |
ts |
Ground turmeric |
| 2 |
ts |
Bengal gram dal; picked over & rinsed (yellow split peas, channa dal) |
| 2 |
ts |
Red gram dal (pigeon peas; toor dal), picked over & rinsed |
| 2 |
ts |
Poppy seeds |
| 2 |
lg |
Sticks cinnamon bark |
|
|
A few curry leaves |
INSTRUCTIONS
Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chillies
and saute for 1 - 3 minutes.
In a heavy saucepan, dry-roast all the other ingredients 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 7 ounces.
>From Dakshin, Vegetarina 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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