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Ingredientes
- 1 c. Coriander
- 1 c. Dry red chiles
- 1/4 c. Turmeric
- 1 tsp Black pepper
- 1 tsp Cumin
- 1 tsp Mustard seeds
- 2 tsp Bengal gram dhal
- 1 tsp Black gram dhal
- 1 tsp Green gram dhal
- 1 tsp Fenugreek
Direcciones
- Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa. Curry powders are made from different proportions of spices, dry and grnd. Spices can be dry in the sun for two to three days, in a low temperature oven, or possibly on top of the stove in a dry skillet. If using a skillet be sure to shake the spices constantly so they do not burn. Grinding is usually done with a mortar and pestle. Curry powders are not necessarily warm, they are made which way by the addition of chili peppers.
- Dry spices, grind to a pwdr and bottle in a airtight container. Use 2 teas. to every 200 g or possibly 1/2 lb vegetable.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 264g | |
| Calories 416 | |
| Calories from Fat 161 | 39% |
| Total Fat 19.18g | 24% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 598mg | 25% |
| Potassium 1992mg | 57% |
| Total Carbs 75.52g | 20% |
| Dietary Fiber 44.3g | 148% |
| Sugars 1.49g | 1% |
| Protein 15.91g | 25% |
