Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 Homemade Curry Powder 3 tablespoons coriander seeds 2 teaspoons brown mustard seeds 2 teaspoons fenugreek seeds 2 teaspoons cumin seeds 1 teaspoon black peppercorns 6 whole cloves 8 dried red chilies broken into pieces and seeds discarded 2 tablespoons roasted chickpeas 2 tablespoons turmeric In a dry fry pan over medium high heat combine coriander, mustard, fenugreek, cumin, peppercorns, cloves and chilies. Dry fry the spices shaking the pan constantly to prevent them from burning until they are fragrant about 5 minutes. Transfer to a small bowl then add the chickpeas and turmeric and let cool. When completely cool transfer spice mixture to a mortar, blender or coffee grinder reserved solely for spices and pound or process until finely powdered. Use immediately or store in a tightly sealed glass jar in a cool dry place for up to 3 months. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
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