Curry Powder Trio (take Yer Pick!)

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• 3 tablespoons ground coriander
• 3 tablespoons besan flour (chickpea)
• 1 tablespoon ground cumin
• 1 1/2 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
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 8 crumbled dried curry leaves
• 1/4 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 1/2 teaspoons ground black pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground chili pepper
• 1/4 cup rice
• 1/4 cup cumin seed
• 1/4 cup coriander seed
• 1 tablespoon black mustard seeds
• 1 tablespoon black peppercorns
• 1 tablespoon fenugreek seeds
• 1 teaspoon whole cloves
• 2 teaspoons turmeric

Recipe

• 1 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.
• 2 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.
• 3 to make poudre de colombo -- toast 1/4 cup 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.