Spicy Hyderabad-style Curry Powder
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Mix, Spices | 1 | Cup |
INGREDIENTS
| 20 | Green cardamon pods | |
| 2 | Cinnamon sticks | |
| broken into pieces | ||
| 5 | Bay leaves | |
| 1/2 | t | Cloves |
| 1/4 | t | Grated nutmeg |
| 2 | T | Aniseed |
| 1 | t | Black peppercorns |
| 5 | Dried red chilies | |
| 10 | Dried curry leaves | |
| 6 | T | Coriander seeds |
| 3 | T | Cumin seeds |
| 3 | T | Turmeric |
| 1 | T | Fenugreek seeds |
| 2 | T | Black mustard seeds |
INSTRUCTIONS
Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 363
Calories From Fat: 110
Total Fat: 13.3g
Cholesterol: 0mg
Sodium: 1360.3mg
Potassium: 1694mg
Carbohydrates: 69.5g
Fiber: 30.1g
Sugar: 1.2g
Protein: 14.2g