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Ingredientes
- 10 sm Dry warm red chilies, such as piquins And stems removed
- 1 Tbsp. Uncooked rice
- 1 Tbsp. Freshly shredded coconut
- 1 x 2" piece cinnamon
- 2 Tbsp. Coriander seeds
- 1 Tbsp. Cumin seeds
- 1 Tbsp. Fennel seeds
- 1 tsp Cardamon seeds
- 1 tsp Fenugreek seeds
- 1 tsp Black mustard seeds
- 6 x Cloves
- 5 x Curry leaves
Direcciones
- Roast the chilies on a cookie sheet in the oven at 350 F till they turn very dark. Remove and allow them to cold.
- In a dry skillet, roast the rice, coconut, cinnamon, coriander, cumin, fennel, cardamon, fenugreek and mustard seeds over medium heat, stirring often, till they turn dark brown, almost black.
- Combine the chilies, roasted spices, cloves, and curry leaves in a spice mill and blend to a fine pwdr.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 376g | |
| Calories 298 | |
| Calories from Fat 63 | 21% |
| Total Fat 7.5g | 9% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 1578mg | 45% |
| Total Carbs 58.42g | 16% |
| Dietary Fiber 15.4g | 51% |
| Sugars 17.36g | 12% |
| Protein 12.77g | 20% |
