Curry Powder Trio (Take Yer Pick!)
photo by Random Rachel
- Ready In:
- 7mins
- Ingredients:
- 32
- Yields:
-
1 cup or less for each mixture
ingredients
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For the sambar podi
- 44.37 ml ground coriander
- 44.37 ml besan flour (chickpea)
- 14.79 ml ground cumin
- 7.39 ml fresh coarse ground black pepper
- 4.92 ml salt
- 4.92 ml ground fenugreek
- 4.92 ml amchur powder
- 4.92 ml dry mustard
- 4.92 ml hot red chili powder
- 2.46 ml ground cinnamon
- 2.46 ml turmeric
- 8 crumbled dried curry leaves
- 1.23 ml asafoetida powder
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For the curry powder
- 73.94 ml ground coriander
- 29.58 ml ground cumin
- 14.79 ml ground turmeric
- 9.85 ml ground ginger
- 9.85 ml dry mustard
- 9.85 ml ground fenugreek
- 7.39 ml ground black pepper
- 4.92 ml ground cinnamon
- 2.46 ml ground cloves
- 2.46 ml ground cardamom
- 2.46 ml ground chili pepper
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For the poudre de Colombo
- 59.14 ml white rice
- 59.14 ml cumin seed
- 59.14 ml coriander seed
- 14.79 ml black mustard seeds
- 14.79 ml black peppercorns
- 14.79 ml fenugreek seeds
- 4.92 ml whole cloves
- 9.85 ml turmeric
directions
- 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.
- 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.
- 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.
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Reviews
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This review and rating are for the second listed, Japanese curry powder. I made it to use in Ellie's recipe #62534. 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.
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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 :-)
RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California