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    You are in: Home / Recipes / Curry Powder Trio (Take Yer Pick!) Recipe
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    Curry Powder Trio (Take Yer Pick!)

    Curry Powder Trio (Take Yer Pick!). Photo by Random Rachel

    1/1 Photo of Curry Powder Trio (Take Yer Pick!)

    Total Time:

    Prep Time:

    Cook Time:

    7 mins

    2 mins

    5 mins

    Sandi (From CA)'s Note:

    Three curry powder mixtures. British manufacturers developed curry powders in an attempt to provide a ready-made spice mixture equivalent to the kari podi (podi means “powder”) that British colonists became accustomed to in southern India. Essential to the fiery cooking of southern India, sambar podi is the combination of spices that evolved into British-style curry powder. Poudre de Colombo came to the French West Indies with Sri Lankans who were taken there to work on the sugar plantations. Japanese curry powder, under the S&B brand, has been produced since 1923, when Minejiro Yamazaki began blending a well-balanced and sweetly aromatic curry powder especially suited to Japanese tastes. For all curry powders, starting with whole spices and lightly toasting them before grinding yields a more fragrant, fresher mixture. *** NOTE *** Columbo is a French version of curry powder, which originated with the Sri Lankan indentured workers in the FWI. it does not carry the heat of many of the other islands. This mixture carries off-beat ingredients such as roasted rice. Roasting gives the rice a nutty flavor and makes it easier to grind. The rice acts as both a flavoring and a natural thickener. Poudre de Columbo makes a great holiday Gift, being one of the lesser-known cuisines of the Caribbean. You also can use it as you would any curry powder.

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    Ingredients:

    Yield:

    cup or ...

    Units: US | Metric

    For the sambar podi

    For the curry powder

    For the poudre de Colombo

    Directions:

    1. 1
      To make sambar podi -- Combine 3 tablespoons ground coriander; 3 tablespoons besan (chickpea) flour; 1 tablespoon ground cumin; 1 1/2 teaspoons coarsely ground black pepper; 1 teaspoon each salt, ground fenugreek seeds, amchur powder, dry mustard, and hot red chile powder; 1/2 teaspoon each ground cinnamon and turmeric; 8 crumbled dried curry leaves; and 1/4 teaspoon asafetida. Makes about 2/3 cup.
    2. 2
      To make a basic curry powder -- Combine 5 tablespoons ground coriander seeds, 2 tablespoons ground cumin seeds, 1 tablespoon ground turmeric, 2 teaspoons ground ginger, 2 teaspoons dry mustard, 2 teaspoons ground fenugreek seeds, 1 1/2 teaspoons ground black pepper, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cardamom, and 1/2 teaspoon ground chile peppers. Makes about 3/4 cup.
    3. 3
      To make poudre de Colombo -- Toast 1/4 cup white rice in a dry skillet over medium heat, shaking frequently, until light brown, about 5 minutes. Remove and cool. In the same skillet, toast 1/4 cup cumin seeds; 1/4 cup coriander seeds; 1 tablespoon each black mustard seeds, black peppercorns, and fenugreek seeds; and 1 teaspoon whole cloves until lightly toasted and fragrant, about 2 to 3 minutes. Cool the spices, combine with the rice, and grind to a fine powder. Stir in 2 teaspoons turmeric. Makes about 1 cup.

    Ratings & Reviews:

    • on July 27, 2011

      55

      This review and rating are for the second listed, Japanese curry powder. I made it to use in Ellie's Seafood Curry. I quartered the recipe since I don't like keeping spice mixes in my kitchen, and got almost 3 tablespoons curry powder. I did greatly increase chili pepper, which I think is a personal issue. I also think I will increase the turmeric slightly when I make it again. Thank you, Sandi, for posting this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2009

      55

      Wonderful! I made the Japanese curry powder, and it tastes almost just like the bottled stuff, which I can't find at the store anymore. I couldn't find any fenugeek either, so I didn't add it. I also used ground spices so I didn't toast them. Great recipe, I'm so glad I gave it a try. I thought I'd add that I served some curry made with this to a Japanese friend. He asked for the recipe, and has shared it with three Japanese friends. It must be authentic :-)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curry Powder Trio (Take Yer Pick!)

    Serving Size: 1 (233 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 777.9
     
    Calories from Fat 268
    34%
    Total Fat 29.8 g
    45%
    Saturated Fat 2.8 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 2500.0 mg
    104%
    Total Carbohydrate 135.3 g
    45%
    Dietary Fiber 50.5 g
    202%
    Sugars 2.7 g
    11%
    Protein 30.5 g
    61%

    The following items or measurements are not included:

    besan flour

    amchur powder

    dried curry leaves

    asafetida powder

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