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Ingredientes
- 2 tsp whole coriander seeds
- 1 tsp whole cumin seeds
- 1/2 tsp whole yellow mustard seeds
- 1 tsp whole fenugreek seeds
- 4 whl red chiles
- 1 tsp whole black peppercorns
- 10 x curry leaves, fresh or possibly dry
- 1/2 tsp grnd ginger
- 1 tsp grnd turmeric
Direcciones
- In a small, dry frying pan, toast the coriander, cumin, mustard, and fenugreek seeds over a moderately-high flame till the spices become fragrant and begin to pop, about 2 min. Shake the pan frequently, taking care not to burn the spices.
- Pour the toasted spices into a spice grinder, and add in the chiles, peppercorns, curry leaves, ginger, and turmeric. Grind till the spices are smooth. For best results, use homemade curry pwdr immediately. As with all spices, store it in an airtight container in a cold, dark place.
- Makes about 2 Tbsp..
- Yield: 2 Tbsp.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 17g | |
| Calories 48 | |
| Calories from Fat 15 | 31% |
| Total Fat 1.78g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 209mg | 6% |
| Total Carbs 8.63g | 2% |
| Dietary Fiber 3.9g | 13% |
| Sugars 0.18g | 0% |
| Protein 2.26g | 4% |
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