Curry Powder Trio (Take Yer Pick!)
- Reviews 2
Ready In: 7 mins
Yields: 1 cup or less for each mixture
Ingredients
For the sambar podi
- 3 tablespoons ground coriander
- 3 tablespoons besan flour (chickpea)
- 1 tablespoon ground cumin
- 1 1⁄2 teaspoons fresh coarse ground black pepper
- 1 teaspoon salt
- 1 teaspoon ground fenugreek
- 1 teaspoon amchur powder
- 1 teaspoon dry mustard
- 1 teaspoon hot red chili powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon turmeric
- 8 crumbled dried curry leaves
- 1⁄4 teaspoon asafoetida powder
For the curry powder
- 5 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- 2 teaspoons dry mustard
- 2 teaspoons ground fenugreek
- 1 1⁄2 teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground chili pepper
For the poudre de Colombo
- 1⁄4 cup white rice
- 1⁄4 cup cumin seed
- 1⁄4 cup coriander seed
- 1 tablespoon black mustard seeds
- 1 tablespoon black peppercorns
- 1 tablespoon fenugreek seeds
- 1 teaspoon whole cloves
- 2 teaspoons 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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