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Homemade Curry Powder

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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.

 

 

 

 

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