Recipe#10346

Title: Curry Powder 01

Newsgroups: rec.food.recipes 
 From: markemp@efn.org (Mark Kemp) 
 Subject: Curry powder 
 Organization: Eugene Free community Network/Oregon Public Networking 
 References: <10231994214412um@alexr.demon.co.uk> 
 Date: Tue, 25 Oct 1994 20:58:00 +0000 
 Message-ID: <10251994205811um@alexr.demon.co.uk> 

Makes 1 cup
 1/2 cup coriander seeds 15 dry red chili pods (optional, see Note) 1 1/2
 teaspoons cumin seeds 1 1/2 teaspoons mustard seeds 1 1/2 teaspoons
 fenugreek seeds 1 1/2 teaspoons black peppercorns 15-20 curry leaves (dry
 or fresh, optional) 3 tablespoons turmeric powder
 1. Mix coriander, chili pods, cumin, mustard seeds, fenugreek seeds, and
 peppercorns in the container of an electric blender or spice mill and
 grind the spices to a fine powder in several batches.  Pour into a bowl
 and combine well.
 2. If you are using fresh curry leaves, dry them briefly (about 4 to 5
 minutes) in an ungreased frying pan over low heat.  Grind them in the
 blender and then add them to the spice powder in the bowl.
 3. Stir in the turmeric.
 4. Transfer the curry powder to an airtight jar, cover tightly, and store
 in a cool place for up to three months.
 Note:  For mild-tasting curry powder, reduce or eliminate chili pods.