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Categories:
ground coriander flour ground cumin fresh coarse ground black pepper salt ground fenugreek amchur powder mustard hot red chili powder ground cinnamon turmeric Curry asafetida powder ground coriander ground cumin ground turmeric ground ginger mustard ground fenugreek ground black pepper ground cinnamon ground cloves ground cardamom ground chili pepper white rice cumin coriander seed black mustard seeds black peppercorns fenugreek seeds whole cloves turmeric
Viewed: 34 - Published at: 4 years agoIngredients
- 3 tablespoons ground coriander
- 3 tablespoons besan flour (chickpea)
- 1 tablespoon ground cumin
- 1 12 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
- 12 teaspoon ground cinnamon
- 12 teaspoon turmeric
- 8 crumbled dried curry leaves
- 14 teaspoon asafetida 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 12 teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- 12 teaspoon ground cloves
- 12 teaspoon ground cardamom
- 12 teaspoon ground chili pepper
- 14 cup white rice
- 14 cup cumin seed
- 14 cup coriander seed
- 1 tablespoon black mustard seeds
- 1 tablespoon black peppercorns
- 1 tablespoon fenugreek seeds
- 1 teaspoon whole cloves
- 2 teaspoons turmeric
Method
- 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.
