Special Curry Powder
This is a home-made Special Curry Powder that I use for seasoning vegetables in a South Indian style. It usually tastes great with vegetables like Eggplant, Potatoes, Green Raw Bananas (Plantains) and Fresh Okra. However, I guess it can be used to flavor any vegetable or any dish for that matter. It is aromatic and spicy, and you can control how hot it will be by reducing or increasing the Red Chillies.
Special Curry Powder
Print recipe| Serves | 4 - 10 |
| Cook time | 10 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Condiment |
| Misc | Pre-preparable |
| Region | Indian |
Ingredients
- 1/2 cup Coriander Seeds
- 1/2 cup Channa Dahl
- 6 - 8 Dried Red Chillies
- 1 teaspoon Oil
- 1 teaspoon Salt
Optional
- 1 teaspoon Asafoetida (Hing)
Directions
| Step 1 | |
| Place a small frying pan on medium heat. | |
| Step 2 | |
| Add oil. When oil is hot, add coriander seeds, channa dahl and red chillies. Stir fry until channa dahl is golden brown. Do not fry too much. | |
| Step 3 | |
| Remove frying pan from stove. Add asafoetida and salt. Mix thoroughly. Let it cool. | |
| Step 4 | |
| Place the cooled ingredients from the frying pan to a blender. Grind to an almost fine grind. Leave it slightly coarse. | |
| Step 5 | |
| Transfer contents to a clean dry jar. Store it in room temperature. It will stay fresh for several weeks or even months. You can use this powder for any vegetable curry. | |
