Tamil Nadu Curry Powder

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Servings: 1 Difficulty: Advanced
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Indian-style savory and satisfying main that brings home-style flavor to your table
Tamil Nadu Curry Powder recipe image
Tamil Nadu Curry Powder recipe image
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Tamil Nadu Curry Powder

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 48.9

Description

This Indian main features Cumin seeds, Black mustard seeds, Fenugreek seeds, Split urad dal. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. or yellow split peas 25 Fresh curry leaves; or up to 30 -Fresh curry leaves 1 ts Black peppercorns 6 Dry chili pods; or up to 8 -Dry chili pods 1/3 c Ground coriander 2 tb Ground turmeric Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the fresh curry leaves as described below ("Preparing Ground Spices").
  2. Add the peppercorns and chili pods and grind the mixture to a fine powder.
  3. Add the coriander and turmeric and mix well.
  4. PREPARING GROUND SPICES ======================= To toast spices on the stove top,
  5. place them in a dry, heavy-bottomed pan and
  6. cook them briefly (5 to 7 minutes) over low
  7. heat , stirring occasionally, until they darken and begin to release their aromas.
  8. Heated mustard seeds will begin to pop, and may jump out of the pan, so have a lid ready.
  9. Oven toasting takes somewhat longer;
  10. spread the ingredients on a dry cookie sheet and
  11. place in an oven preheated to 200 F (93&# 194;°C);
  12. stir every five minutes or so.
  13. Grind toasted ingredients to a powder with a mortar and pestle, spice grinder, coffee mill (not the same one you use for coffee), or a blender, the pass them through a fine sieve.
  14. Transferred immediately to a glass container and stored away from moisture, light, and
  15. heat , toasted and ground spices can maintain their flavor as long as four months.
  16. Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking * (by Yamuna Devi) * Published in: The Herb Companion - February/March 1993 * Typed for you

Nutrition Facts

Servings 1

Amount Per Serving
Calories 48.9kcal
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 62.9mg3%
Total Carbohydrate 4.9g2%
Dietary Fiber 1.7g7%
Sugars 0.4g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, black, blending, cumin, curry, dal, fenugreek, indian, main, mustard, nadu, powder, seeds, split, tamil, title, urad, vegan
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